Dig in to this tasty week night meal!
ingredients
ingredients
method
step-by-step directions

Michael Symon's Turkey Cutlets with Sun-Dried Tomatoes and Shitakes

  • 5 turkey cutlets pounded thin
  • 1 cup sliced sun-dried tomatoes
  • 2 cups sliced shitake mushrooms
  • 1 sliced shallot
  • 1 cup Madeira wine
  • 1/2 cup chopped parsley
  • 6 tablespoons olive oil (divided)
  • 2 tablespoons butter
  • flour (for dredging)
  • salt and freshly cracked pepper
step-by-step directions
  • Preheat two saute pans over medium-high heat.
  • Season the cutlets with salt and pepper. Dredge in flour and shake off excess.
  • Add about 3 tablespoons of olive oil to each pan and carefully add the cutlets. Cook for about 2 minutes on each side, until golden brown.
  • Add the shallot and the mushrooms and stir to coat. Season with salt and pepper. Then add the Madeira and sun-dried tomatoes.
  • Reduce the liquid for about 2 minutes and then finish with 2 tablespoons of butter. Stir to emulsify and add the parsley.
  • Plate the turkey cutlets with the mushroom Madeira sauce.
Similar categories: Dinner
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