Turkey Cutlets with Sun-Dried Tomatoes and Shitakes

By suedo

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

Preparation

Step 1

Preheat two saute pans over medium-high heat. .step 2ingredients
5 turkey cutlets pounded thin
salt and freshly cracked pepper
flour (for dredging) instructions
Season the cutlets with salt and pepper. Dredge in flour and shake off excess. .step 3ingredients
6 tablespoons olive oil instructions
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. .step 4ingredients
1 sliced shallot
2 cups sliced shitake mushrooms
salt and freshly cracked pepper
1 cup Madeira wine
1 cup sliced sun-dried tomatoes instructions
Add the shallot and the mushrooms and stir to coat. Season with salt and pepper. Then add the Madeira and sun-dried tomatoes. .step 5ingredients
2 tablespoons butter
1/2 cup chopped parsley instructions
Reduce the liquid for about 2 minutes and then finish with 2 tablespoons of butter. Stir to emulsify and add the parsley. .step 6ingredients
instructions
Plate the turkey cutlets with the mushroom Madeira sauce. .