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Turkey Cutlets


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Rate this recipe 4.4/5 (13 Votes)


  • 1/4 cup all-purpose flour
  • 4 turkey cutlets
  • 1 1/2 Tablespoons olive oil or other favorite oil
  • 1/2 cup or more fresh mushrooms
  • 1/4 cup thinly sliced green onions
  • 1/4 teaspoons minced garlic
  • 1/2 cup chicken broth
  • plus 1/2 cup marsala wine or more chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme or less if you prefer
  • 1 Tablespoon minced fresh parsley


Adapted from


Step 1

Place flour in a large resealable plastic bag. Add 2 pieces of turkey at a time and shake to coat. In a large skillet, sauté turkey in oil, 2 minutes on each side or until no longer pink. Remove and drain and keep warm.
I the same skillet, sauté the mushroom, onions and garlic for about 3 minutes or until tender. Stir in broth and wine salt and thyme. Bring to a boil; cook and stir till thickened. Stir in parsley and add the turkey just to coat it in the sauce.

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