Lay turkey cutlets between sheets of plastic wrap and pound gently and evenly with a rolling pin to thin slightly. In a shallow bowl, combine the flour, salt, black pepper to taste and paprika. Dredge the turkey cutlets in the flour mixture to coat both sides.
In a large skillet over medium heat, heat the butter and 1 tablespoon of the oil. Sauté the turkey cutlets, in batches, until browned and cooked through, about 2 to 3 minutes on each side. Remove cutlets from skillet and keep warm.
To the same skillet, heat the remaining 1 tablespoon olive oil. Add the mushrooms and red-pepper flakes, if using, and sauté for 3 to 5 minutes, until golden. Transfer the mushrooms to the platter with the turkey.
In the same skillet, add the broth, wine (or additional broth if not using wine), rosemary and parsley and cook over medium-high heat. Simmer for 2 to 3 minutes, stirring to scrape up all of the brown bits on the bottom of the pan. Increase heat to simmer the mixture briskly until reduced by about 1/3 to 1/2. Lower heat to medium low.
Add the turkey cutlets and mushrooms to the skillet and turn to cover with the sauce. Remove from heat and serve immediately.
Lay turkey cutlets between sheets of plastic wrap and pound gently and evenly with a rolling pin to thin slightly. In a shallow bowl, combine the flour, salt, black pepper to taste and paprika. Dredge the turkey cutlets in the flour mixture to coat both sides.
In a large skillet over medium heat, heat the butter and 1 tablespoon of the oil. Sauté the turkey cutlets, in batches, until browned and cooked through, about 2 to 3 minutes on each side. Remove cutlets from skillet and keep warm.
To the same skillet, heat the remaining 1 tablespoon olive oil. Add the mushrooms and red-pepper flakes, if using, and sauté for 3 to 5 minutes, until golden. Transfer the mushrooms to the platter with the turkey.
In the same skillet, add the broth, wine (or additional broth if not using wine), rosemary and parsley and cook over medium-high heat. Simmer for 2 to 3 minutes, stirring to scrape up all of the brown bits on the bottom of the pan. Increase heat to simmer the mixture briskly until reduced by about 1/3 to 1/2. Lower heat to medium low.
Add the turkey cutlets and mushrooms to the skillet and turn to cover with the sauce. Remove from heat and serve immediately.
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