Recipe by breezermom
Great recipe for turkey breast cutlets. I really like tarragon, and the combination of mushrooms, garlic, wine, and lemon really make eating this turkey a delight!
Top Review by AlainaF
Delicious and tastes very French! I couldn't find turkey cutlets at the store, so I had to slice the turkey, which came out thicker, and required a longer cooking time, but they came out great! Not my husbands favorite, but a nice dish to make to impress someone :) Made for PAC Fall 2011.
- 1 large onion, thinly sliced
- 1 garlic clove, minced
- 1⁄4 cup butter, melted
- 1⁄2 lb fresh mushrooms, diced
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 lbs turkey breast cutlets
- 2 tablespoons vegetable oil
- 1 tablespoon dried tarragon
- 1⁄2 cup chablis (or other dry white wine)
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
Directions See How It's Made
- Saute the onion and garlic in the melted butter in a large skillet over medium heat, stirring constantly, until almost tender. Add mushrooms, and saute, stirring constantly, until tender. Remove the vegetables from the skillet with a slotted spoon, reserving the drippings in the skillet. Set the vegetables aside.
- Combine flour, salt, and pepper; stir well. Dredge the turkey in the flour mixture. Add oil to the skillet. Brown the turkey in the drippings and oil 2 minutes on each side; sprinkle with tarragon just before turning. Pour the wind and lemon juice over the turkey.
- Add the reserved vegetable mixture, and simmer, uncovered, for 5 minutes or until turkey is done. Sprinkle with parsley and enjoy!