Prep 10 mins
Cook 15 mins
This is from a very old copy of Cooking Light from when the magazine was brand new. It's a delicious peppery parmesan sauce over turkey cutlets. Serve with egg noodles and a fresh vegetable. Can also be made with chicken cutlets.
- 1 lb turkey cutlets
- 1 teaspoon pepper
- 2 tablespoons butter
- 2 cups mushrooms, sliced
- 1⁄2 cup onion, slivered
- 2 cups milk
- 2 tablespoons flour
- 1⁄2 cup parmesan cheese, grated
- 1⁄4 teaspoon pepper
- Saute cutlets in butter, salt and pepper to season. Remove from pan and keep warm.
- Saute mushrooms and onions in pan drippings. Add flour and milk, heat until thickened.
- Add parmesan and return turkey to sauce. Simmer until heated through.