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

By ruthg

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

Details

Servings 5
Cooking time 30mins
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients

instructions Preheat two saute pans over medium-high heat.

step 2

ingredients 5 turkey cutlets pounded thin
salt and freshly cracked pepper
flour (for dredging)

instructions Season the cutlets with salt and pepper. Dredge in flour and shake off excess.

step 3

ingredients 6 tablespoons olive oil

instructions Add about 3 tablespoons of olive oil to each pan and carefully add the cutlets. Cook for about 2 minutes on each side, until golden brown.

step 4

ingredients 1 sliced shallot
2 cups sliced shitake mushrooms
salt and freshly cracked pepper
1 cup Madeira wine
1 cup sliced sun-dried tomatoes

instructions Add the shallot and the mushrooms and stir to coat. Season with salt and pepper. Then add the Madeira and sun-dried tomatoes.

step 5

ingredients 2 tablespoons butter
1/2 cup chopped parsley

instructions Reduce the liquid for about 2 minutes and then finish with 2 tablespoons of butter. Stir to emulsify and add the parsley.

step 6

ingredients

instructions Plate the turkey cutlets with the mushroom Madeira sauce.

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