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

By lakecar

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 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

step 1
Preheat two saute pans over medium-high heat.

step 2
5 turkey cutlets pounded thin
salt and freshly cracked pepper
flour (for dredging)

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

step 3
6 tablespoons olive oil
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
1 sliced shallot
2 cups sliced shitake mushrooms
salt and freshly cracked pepper
1 cup Madeira wine
1 cup sliced sun-dried tomatoes
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
2 tablespoons butter
1/2 cup chopped parsley
Reduce the liquid for about 2 minutes and then finish with 2 tablespoons of butter. Stir to emulsify and add the parsley.

step 6
Plate the turkey cutlets with the mushroom Madeira sauce.