Total Time
Prep 20 mins
Cook 10 mins

This is from a recipe card collection called Healthy Meals in Minutes. I got a huge box of these cards at a garage sale dirt cheap, so I'm sorting through the good looking ones to post on here for safe keeping!

Ingredients Nutrition


  1. Dredge cutlets in flour; shake off excess. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Cook the cutlets until golden and cooked through, turning once, about 2 minutes per side. Place on a plate and cover to keep warm.
  2. heat remaining oil in same skillet. Add mushrooms, green onion, garlic, and thyme. Cook, stirring for 3 minutes. Stir in wine, broth, and any accumulated juices from the plate. Increase heat to high; bring to a boil. Cook until slightly thickened, about 3 minutes.
  3. Remove from heat; stir in parsley. return cutlets to skillet. Spoon sauce over top. Serve.


Most Helpful

This is really good. The only reason this is a 4 star and not a 5 is we didn't taste the tang. The flavors blended well together and the sauce was very tasty but not tangy. Not sure were that was suppose to come from. I did make this using pheasant (bone in) so I cooked it for about 20 minutes during step 1 by adding half of the sauce mixture to keep it moist. I did cut the recipe in half to feed just the two of us but used the full amount of sauce. Overall a very yummy dish. Thanks for posting. :)

teresas November 24, 2008

So glad you found those cards because this was quick and delicious. I made this using chicken breasts rather than turkey (they were on sale) and used the Marsala option. The addition of the scallions and thyme made for a nice twist on the traditional recipe creating a nice contrast with the mushrooms. My fondness for strong flavors led me to season the flour with a light sprinkle of white pepper and a smidge of thyme which helped carry the flavors between the cutlets and the sauce. Thanks!!

justcallmetoni August 04, 2008

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