Sauteed Turkey Cutlet Grey Poupon

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #36387

January 31, 2021



"From Chef Pierre Pollin, Le Titi de Paris, Arlington Heights, IL I haven't made this with cutlets but have made it with leftover turkey and we really enjoyed it. It does make a lot of sauce but my family loves sauces. lol."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (329.9 g)
  • Calories 201.9
  • Total Fat - 11.4 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 46.2 mg
  • Sodium - 1066.8 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 3.3 g
  • Sugars - 10.7 g
  • Protein - 10.2 g
  • Calcium - 49.9 mg
  • Iron - 1.3 mg
  • Vitamin C - 22.6 mg
  • Thiamin - 0.2 mg

Step 1

In skillet, over medium heat, cook shallots in 1 tablespoon butter until tender.

Step 2

Add soy sauce, vinegar and chicken broth; heat to a boil.

Step 3

Reduce heat; simmer and reduce liquid by half.

Step 4

Stir in mustard and heavy cream; heat through.

Step 5

Remove from heat; keep warm.

Step 6

In another skillet, over medium heat, brown turkey in 2 tablespoons butter on both sides, about 5 to 7 minutes; remove from skillet and keep warm.

Step 7

In same skillet, cook onion in remaining butter until tender; add tomatoes and drained raisins. Cook for 2 minutes more.

Step 8

To serve, top turkey cutlets with onion mixture and sauce.

Tips & Variations


No special items needed.

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