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thyme salt ground allspice ground black pepper turkey cutlets butter shallots shiitake mushrooms flour white wine chicken broth cheese Parmesan cheese
Viewed: 6 - Published at: 8 months agoIngredients
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried
- 3/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 6 1/3-inch-thick turkey cutlets (1 to 1 1/4 pounds total)
- 5 tablespoons butter
- 2 large shallots, chopped
- 3/4 pound fresh shiitake mushrooms, stemmed, caps thickly sliced
- 1 tablespoon all purpose flour
- 3/4 cup dry white wine
- 1 cup canned low-salt chicken broth
- 1/2 cup (packed) grated Fontina cheese (about 3 ounces)
- 1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
Method
- Butter 13x9x2-inch glass baking dish.
- Mix first 4 ingredients in small bowl to blend.
- Sprinkle all of seasoning mixture over both sides of cutlets, pressing to adhere.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.
- Add 3 cutlets; saute until brown, about 1 1/2 minutes per side.
- Transfer to prepared dish.
- Melt 1 more tablespoon butter in skillet.
- Brown remaining cutlets; transfer to same dish.
- Melt remaining 3 tablespoons butter in same skillet over medium-high heat.
- Add shallots and saute 1 minute.
- Add mushrooms.
- Saute until brown, about 6 minutes.
- Add 1 tablespoon flour; stir 1 minute.
- Add wine and boil 1 minute, whisking occasionally.
- Add broth and cook until sauce thickens slightly, whisking occasionally, about 3 minutes.
- Season sauce with salt and pepper.
- Pour sauce over cutlets.
- Sprinkle cheeses over.
- (Can be made 1 day ahead; cover and refrigerate.)
- Preheat oven to 400F.
- Bake cutlets uncovered until heated through and cheeses melt, about 10 minutes.
