Turkey Cutlets With Mushrooms And Fontina Cheese

Turkey Cutlets With Mushrooms And Fontina Cheese
Turkey Cutlets With Mushrooms And Fontina Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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)

Directions

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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