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


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Rate this recipe 3.7/5 (10 Votes)


  • 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 1

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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