Turkey Cutlets with Mushrooms and Fontina Cheese Recipe

Name: Turkey Cutlets with Mushrooms and Fontina Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons chopped fresh thyme or 1 teaspoon dried; 3/4 teaspoon salt; 1/4 teaspoon ground allspice; 1/4 teaspoon ground black pepper; 6 1/3-inch-thick turkey cutlets (1 to 1 1/4 pounds total); 5 tablespoons butter; 2 large shallots, chopped; 3/4 pound fresh shiitake mushrooms, stemmed, caps thickly sliced; 1 tablespoon all purpose flour; 3/4 cup dry white wine; 1 cup canned low-salt chicken broth; 1/2 cup (packed) grated Fontina cheese (about 3 ounces); 1/2 cup grated Parmesan cheese (about 1 1/2 ounces)

Servings: persons

2 teaspoons chopped fresh thyme or 1 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
6 1/3-inch-thick turkey cutlets (1 to 1 1/4 pounds total)
5 tablespoons butter
2 large shallots, chopped
3/4 pound fresh shiitake mushrooms, stemmed, caps thickly sliced
1 tablespoon all purpose flour
3/4 cup dry white wine
1 cup canned low-salt chicken broth
1/2 cup (packed) grated Fontina cheese (about 3 ounces)
1/2 cup grated Parmesan cheese (about 1 1/2 ounces)

1
Butter 13x9x2-inch glass baking dish.
2
Mix first 4 ingredients in small bowl to blend.
3
Sprinkle all of seasoning mixture over both sides of cutlets, pressing to adhere.
4
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.
5
Add 3 cutlets; saute until brown, about 1 1/2 minutes per side.
6
Transfer to prepared dish.
7
Melt 1 more tablespoon butter in skillet.
8
Brown remaining cutlets; transfer to same dish.
9
Melt remaining 3 tablespoons butter in same skillet over medium-high heat.
10
Add shallots and saute 1 minute.
11
Add mushrooms.
12
Saute until brown, about 6 minutes.
13
Add 1 tablespoon flour; stir 1 minute.
14
Add wine and boil 1 minute, whisking occasionally.
15
Add broth and cook until sauce thickens slightly, whisking occasionally, about 3 minutes.
16
Season sauce with salt and pepper.
17
Pour sauce over cutlets.
18
Sprinkle cheeses over.
19
(Can be made 1 day ahead; cover and refrigerate.)
20
Preheat oven to 400F.
21
Bake cutlets uncovered until heated through and cheeses melt, about 10 minutes.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons chopped fresh thyme or 1 teaspoon dried, 3/4 teaspoon salt, 1/4 teaspoon ground allspice, 1/4 teaspoon ground black pepper, and more.

Yes, Turkey Cutlets with Mushrooms and Fontina Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Cutlets with Mushrooms and Fontina Cheese

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