WEEKDAYS 1e|12c|p

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

Thanksgiving Turkey Cutlets Sun Dried Tomatoes Shitakes Michael Symon
Dig in to this tasty week night meal!
skill level
Easy
time
1-30min
servings
4 to 6
cost
$
Contributed by :
Gather around the table for this easy-to-make week night dinner. The ingredients will already be in your pantry.
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ingredients
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat two saute pans over medium-high heat.
  • 2
    5 turkey cutlets pounded thin
    salt and freshly cracked pepper
    flour (for dredging)
    Season the cutlets with salt and pepper. Dredge in flour and shake off excess.
  • 3
    6 tablespoons olive oil
    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.
  • 4
    1 sliced shallot
    2 cups sliced shitake mushrooms
    salt and freshly cracked pepper
    1 cup Madeira wine
    1 cup sliced sun-dried tomatoes
    Add the shallot and the mushrooms and stir to coat. Season with salt and pepper. Then add the Madeira and sun-dried tomatoes.
  • 5
    2 tablespoons butter
    1/2 cup chopped parsley
    Reduce the liquid for about 2 minutes and then finish with 2 tablespoons of butter. Stir to emulsify and add the parsley.
  • 6
     
    Plate the turkey cutlets with the mushroom Madeira sauce.
 
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