Turkey Cutlets with Mushrooms and Fontina Cheese

Name: Turkey Cutlets with Mushrooms and Fontina Cheese
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)

November 30, 2001

Recipe notes