CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

TURKEY CUTLETS WITH MUSHROOMS AND FONTINA CHEESE

Shelly's
recipe box

Printview my recipes
this recipe viewed 23 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Turkey
    Prep Time:       Cook Time:       Total Time:  

2 tsp chopped fresh thyme or 1 tsp dried
3/4 tsp salt
1/4 tsp ground allspice
1/4 tsp ground black pepper
6 1/3-inch-thick turkey cutlets (1 to 1 1/4 lbs total)
5 tbsp butter

2 large shallots, chopped
3/4 lb fresh shiitake mushrooms, stemmed, caps thickly sliced
1 tbsp flour
3/4 cup dry white wine
1 cup canned low-salt chicken broth
1/2 cup (packed) grated Fontina cheese (about 3 oz)
1/2 cup grated Parmesan cheese (about 1 1/2 oz)

PreparationButter 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 tbsp 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 tbsp butter in skillet. Brown remaining cutlets; transfer to same dish.

Melt remaining 3 tbsp butter in same skillet over medium-high heat. Add shallots and saute 1 minute. Add mushrooms. Saute until brown, about 6 minutes. Add 1 tbsp 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.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Chicken Scalloppini With Fontina Cheese And Mushrooms
   by sgre52160



4 boneless skinless chicken breast halves (about 1 3/4 pounds total) 8 tbsp unsalted butter 1/2 cup olive oil 1/2 cup flour 3 tbsp freshly and finely grated Parmesan cheese 1/2 tsp salt 1/8 tsp




Bacon And Fontina Stuffed Mushrooms
   by sgre52160



4 ounces cream cheese, softened 1 cup (4 ounces) shredded fontina cheese 8 bacon strips, cooked and crumbled 4 green onions, chopped 1/4 cup chopped oil-packed sun-dried tomatoes 3 tablespoons mi




Sliced Mushrooms With Melted Fontina (ms)
   by ICOOK2



6 ounces cremini and shiitake mushrooms, thinly sliced 3 Tbsp extra-virgin olive oil coarse salt and freshly ground pepper 3 thyme sprigs 3/4 cup coarsely grated fontina cheese Preheat br




Baked Pasta With Sausage, Mushrooms And Fontina
   by ICOOK2



2 tablespoons extra-virgin olive oil, divided 12 ounces sweet Italian sausage, casings removed 1 pound cremini mushrooms, trimmed, and quartered 1/2 cup sliced shallots 4 teaspoons minced fres




Chicken Stuffed Fontina With Portobello Mushrooms
   by sgre52160



1 cup flour 1/4 cup chopped fresh parsley Salt and pepper, to taste Olive oil Butter 1 1/2 lbs chicken cutlets, pounded thin 1 bunch young asparagus spears 1 (8 oz) can beef broth 1/3 cup Mars





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.