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Turkey Cutlets with Sun-Dried Tomatoes

A fragrant and garlicky mushroom and sun-dried tomato sauce tops these quick to cook turkey cutlets. The sauce is easy to prepare and this meal is ready in a flash.

At a glance
Main Ingredient
Poultry
Cuisine Type
American
Menu Part
Entrée
Serves
12
Yield: 12

Ingredients

3 lb. turkey cutlets
3⁄4 tsp. white pepper
3⁄4 cup sun-dried tomatoes in oil
3⁄4 lb. mushrooms, sliced
3⁄4 cup green onion, thinly sliced
3⁄4 cup white wine
1 tbsp. garlic, minced
1⁄2 tbsp. butter

Methods/Steps

1. Sprinkle turkey cutlets with pepper.

2. Drain and slice sun-dried tomatoes, reserving 2 tbsp. oil. Sauté cutlets in 1 tbsp. oil, approx. 2-3 min. per side. Transfer to platter and keep warm.

3. In skillet over medium heat, sauté mushrooms, garlic, and onion in remaining oil 1-3 min. Add wine and tomatoes and simmer 1-3 min. until heated through. Stir in butter and season.

4. Spoon sauce over cutlet and serve.

Related Terms:

Poultry, American, Entrée

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