Turkey Cutlets With Mushrooms And Fontina Cheese
- 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)
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.