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Recipes

Turkey Cutlets with Mushrooms and Fontina Cheese

Recipe information

  • Yield

    Makes 6 Servings

Ingredients

2

teaspoons chopped fresh thyme or 1 teaspoon dried

3

/4 teaspoon salt

1

/4 teaspoon ground allspice

1

/4 teaspoon ground black pepper

6

1/3-inch-thick turkey cutlets (1 to 1 1/4 pounds total)

5

tablespoons butter

2

large shallots, chopped

3

/4 pounds fresh shiitake mushrooms, stemmed, caps thickly sliced

1

tablespoon all purpose flour

3

/4 cup dry white wine

1

cup canned low-salt chicken broth

1

/2 cup (packed) grated Fontina cheese (about 3 ounces)

1

/2 cup grated Parmesan cheese (about 1 1/2 ounces)

Need to make a substitution?

Preparation

  1. Step 1

    Butter 13x9x2-inch glass baking dish. Mix first 4 ingredients in small bowl to blend. Sprinkle all of seasoning mixture over both sides of cutlets, pressing to adhere. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add 3 cutlets; sauté until brown, about 1 1/2 minutes per side. Transfer to prepared dish. Melt 1 more tablespoon butter in skillet. Brown remaining cutlets; transfer to same dish.

    Step 2

    Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add shallots and sauté 1 minute. Add mushrooms. Sauté until brown, about 6 minutes. Add 1 tablespoon flour; stir 1 minute. Add wine and boil 1 minute, whisking occasionally. Add broth and cook until sauce thickens slightly, whisking occasionally, about 3 minutes. Season sauce with salt and pepper. Pour sauce over cutlets. Sprinkle cheeses over. DO AHEAD Can be made 1 day ahead; cover and refrigerate.

    Step 3

    Preheat oven to 400°F. Bake cutlets uncovered until heated through and cheeses melt, about 10 minutes.

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