Sauteed Turkey Cutlet Grey Poupon

READY IN: 1hr 25mins
Recipe by lazyme

From Chef Pierre Pollin, Le Titi de Paris, Arlington Heights, IL

Top Review by tfortracey

Loved this! There was WAY too much sauce for us, I would probably quarter it if I could. I used sour cream instead of heavy cream, because I didn't have any. I also soaked the raisins in brandy because we don't have cognac.

Ingredients Nutrition


  1. In skillet, over medium heat, cook shallots in 1 tablespoon butter until tender.
  2. Add soy sauce, vinegar and chicken broth; heat to a boil.
  3. Reduce heat; simmer and reduce liquid by half.
  4. Stir in mustard and heavy cream; heat through.
  5. Remove from heat; keep warm.
  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.
  7. In same skillet, cook onion in remaining butter until tender; add tomatoes and drained raisins.
  8. Cook for 2 minutes more.
  9. To serve, top turkey cutlets with onion mixture and sauce.

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