Recipe

Turkey Cutlets with Mushroom Sauce

Savory Turkey Cutlets in Creamy Mushroom Sauce

4.5 out of 5

This recipe is a delightful twist on the traditional Polish dish, Kotlet z indyka. Tender turkey cutlets are pan-fried to perfection and served with a rich and creamy mushroom sauce. It's a comforting and satisfying meal that showcases the flavors of Polish cuisine.

Meat Dish› Poultry Dish› Turkey Dish› Kotlet z indyka

European cuisine› Alpine cuisine› Polish cuisine

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Low carb, High protein, Gluten-free (if using gluten-free breadcrumbs), Keto-friendly, Dairy-free (if using dairy-free cream substitute)

Allergens

Wheat (breadcrumbs), Eggs, Dairy (cream)

Not suitable for

Vegan, Vegetarian, Paleo, Nut-free, Soy-free

Ingredients

4 turkey cutlets (about 500g / 1.1 lb) 4 turkey cutlets (about 500g / 1.1 lb)
1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
2 eggs, beaten 2 eggs, beaten
1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
Salt and pepper, to taste Salt and pepper, to taste
2 tablespoons olive oil 2 tablespoons olive oil
1 tablespoon butter 1 tablespoon butter
1 onion, finely chopped 1 onion, finely chopped
250g (8 oz) mushrooms, sliced 250g (8 oz) mushrooms, sliced
2 cloves garlic, minced 2 cloves garlic, minced
1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

Calories: 380 kcal / 1590 KJ
Fat: 22g (Saturated Fat: 10g)
Carbohydrates: 18g (Sugar: 3g)
Protein: 28g
Fiber: 2g
Salt: 1.5g

Preparation

1.
Season the turkey cutlets with salt and pepper.
2.
Dredge each cutlet in flour, then dip in beaten eggs, and coat with breadcrumbs.
3.
Heat olive oil in a large skillet over medium heat. Add the turkey cutlets and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
4.
In the same skillet, melt the butter and add the chopped onion. Cook until the onion is translucent.
5.
Add the sliced mushrooms and minced garlic to the skillet. Cook until the mushrooms are tender and any liquid has evaporated.
6.
Pour in the chicken broth and bring to a simmer. Cook for about 5 minutes, allowing the flavors to meld together.
7.
Stir in the heavy cream and continue to simmer for another 5 minutes, until the sauce has thickened slightly.
8.
Return the turkey cutlets to the skillet and cook for an additional 2-3 minutes, until heated through.
9.
Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

Turkey cutlets — Pound the cutlets gently with a meat mallet to ensure even thickness and tenderize the meat.
Mushrooms — Use a mix of different mushroom varieties, such as cremini, shiitake, and button mushrooms, for a more complex flavor in the sauce.
Breadcrumbs — For a healthier option, use whole wheat breadcrumbs or panko breadcrumbs.

Tips & Tricks

To make the dish more flavorful, add a splash of white wine to the mushroom sauce while simmering.
If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the last few minutes of cooking.
Serve the turkey cutlets with a side of mashed potatoes or buttered noodles to soak up the delicious mushroom sauce.

Serving advice

Serve the turkey cutlets with mushroom sauce hot, alongside your favorite side dishes. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the turkey cutlets on a plate and spoon the mushroom sauce over them. Sprinkle some chopped parsley on top for an elegant touch. Serve with a side of mashed potatoes or buttered noodles.