- 5
- 30 mins
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
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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