This is a staple from my mom’s kitchen. I’m not really sure where she got the recipe originally, but it has stood the test of time. I add a little cheese (not originally in the recipe, as far as I can remember) and pretend like I’m making beautiful food from Take Home Chef, which I watched for about 2 hours today. Sigh.

Ingredients:

• 4 turkey cutlets (about 1 lb, total)
• 2 Tbs grainy Dijon mustard
• 1/4 c. white wine
• 1 c. seasoned breadcrumbs
• 1/4 c. Parmesan cheese
• 8 oz mushrooms, sliced thinly (I really should stop buying the presliced mushrooms, which are sliced, apparently, with a saw held by giants. They are way too thick)

Mix breadcrumbs and cheese together. (I do this in a bag and pretend it’s Shake ‘n Bake.) Pat turkey cutlets dry. Spread each all over with 1/2 Tbs mustard apiece. Coat with breadcrumb mixture. Cook on a preheated nonstick skillet with a little olive oil over medium high heat, turning until nicely browned and cooked through. Add wine to pan, allow to cook off nearly completely, turning cutlets once to get both sides in wine. Remove cutlets from pan. Add a little bit more olive oil (or butter, if you’re me) and add mushrooms. Do not add salt until the very end, I promise. The mushrooms will brown and release their own juices. Then add the salt and pepper to taste.

This entry was posted on Wednesday, May 7th, 2008 at 6:35 pm and is filed under dinner, recipes, turkey. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.