Nutrition Facts

Serving Size½ of recipe
Total Fat7.5 g
Saturated Fat0.5 g
Sodium164 mg
Total Carbohydrate8 g
Dietary Fiber1 g
Protein9 g

Servings and Times


Ingredients and Preparation

Turkey breast cutlets½ pound
Salt1/8 teaspoon
All-purpose flour2 tablespoons
Dried thyme1 teaspoon
Freshly ground pepper to taste
Canola oil2 + 1 teaspoons
Sliced mushrooms ½ cup
Dry white wine4 ounces
  1. Directions
  2. Place turkey between 2 layers of plastic wrap and pound with a mallet or the palm of your hand until each piece is ½ inch thick.
  3. Season turkey with salt. Combine flour, thyme, and pepper on a large plate. Dredge turkey in flour mixture so it is lightly coated.
  4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms and sauté 1-2 minutes, until golden brown. Move mushrooms to the sides of the pan, add 1 teaspoon oil to the center, add turkey, and cook 3-4 minutes on each side, until cooked through.
  5. Remove turkey and add wine to pan. Reduce by half, stirring and removing brown bits off the bottom of the pan to flavor the sauce. Serve mushroom sauce over turkey.