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1.
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Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat.
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Swirl oil around in pan so the bottom is evenly coated.
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While oil is heating, put cutlets in a freezer sized zip top bag and bang with a rolling pin until uniformly about 1/2 inch thick.
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If you are using breading, mix flour, salt and pepper in a shallow dish, and place lightly beaten egg in a bowl.
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Coat cutlets in the egg, allowing excess egg to drip off (and pulling some off with fingers if sticking), then dredge in flour, salt/pepper mixture for a very light coating.
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If not breading, sprinkle both sides of cutlets with salt & pepper.
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2.
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Place cutlets in oil and brown both sides, about 4 minutes each side.
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You do not want them to cook through, just to get golden on both sides, and leave some yummy turkey bits on the bottom of your pan.
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When cutlets are browned, remove to a plate and set aside.
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3.
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Add remaining oil to your pan, and allow to heat up.
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4.
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Add onions and mushrooms to hot oil.
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Sprinkle with a pinch of kosher salt and dash of black pepper.
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Saute until onions are tender and translucent and mushrooms are cooked through, about 8 minutes.
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It may be more or less depending on the thickness of your mushroom slices.
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5.
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Add chopped sage to mushrooms and onions, and stir together for about 1 minute.
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Sage should be aromatic.
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6.
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Add chicken stock and cream and bring to a simmer.
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Simmer uncovered for 5-10 minutes.
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After this time, check to see if sauce is thickening.
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If still very runny, add a little cornstarch mixed in water and allow to simmer another 5 minutes.
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7.
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Add turkey cutlets back to pan and nestle in the sauce.
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Simmer, covered for 15-20 minutes, or until cutlets are cooked through.
