Sauteed Turkey Cutlet Grey Poupon
"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."
- 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 by Step Method
In skillet, over medium heat, cook shallots in 1 tablespoon butter until tender.
Add soy sauce, vinegar and chicken broth; heat to a boil.
Reduce heat; simmer and reduce liquid by half.
Stir in mustard and heavy cream; heat through.
Remove from heat; keep warm.
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.
In same skillet, cook onion in remaining butter until tender; add tomatoes and drained raisins. Cook for 2 minutes more.
To serve, top turkey cutlets with onion mixture and sauce.
No special items needed.