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Turkey Cutlets With Mushrooms And Fontina Cheese


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  • 2 teaspoons chopped fresh thyme (or 1 tspn dried thyme)
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly-ground black pepper
  • 6 turkey cutlets, 1/3"-thk (abt 1 1/4 lbs total)
  • 5 tablespoons butter
  • 2 large shallots chopped
  • 3/4 pound fresh shiitake mushrooms stemmed, and caps thickly sliced
  • 1 tablespoon all-purpose flour
  • 3/4 cup dry white wine
  • 1 cup canned low-salt chicken broth
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup grated Fontina cheese - (packed) abt 3 oz
  • 1/2 cup grated Parmesan cheese - (abt 1 1/2 oz)


Servings 6


Step 1

Butter 13- by 9- by 2-inch glass baking dish. Mix first 4 ingredients in small bowl to blend. Sprinkle all of seasoning mixture over both sides of cutlets, pressing to adhere.

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add 3 cutlets; sauté until brown, about 1 1/2 minutes per side. Transfer to prepared dish. Melt 1 more tablespoon butter in skillet. Brown remaining cutlets; transfer to same dish.

Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add shallots and sauté 1 minute. Add mushrooms. Sauté until brown, about 6 minutes. Add 1 tablespoon flour; stir 1 minute. Add wine and boil 1 minute, whisking occasionally. Add broth and cook until sauce thickens slightly, whisking occasionally, about 3 minutes.

Season sauce with salt and pepper. Pour sauce over cutlets. Sprinkle cheeses over. (Can be made 1 day ahead; cover and refrigerate.)

Preheat oven to 400 degrees. Bake cutlets uncovered until heated through and cheeses melt, about 10 minutes.

This recipe yields 6 servings.

Brigette prepares this dish for her annual Christmas luncheon. It's ideal for entertaining because it can be assembled ahead and baked just before serving.

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