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

Photo by susan d.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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 to 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. .

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