Cornmeal Crusted Turkey Cutlets with Mushrooms
Prep Time
Serves
Cooking Mode
¼ cup Compliments Butter
1 pkg sliced mushrooms
1 clove garlic, minced or pressed
Salt and freshly ground pepper
¼ cup Compliments Unbleached Flour
2 Compliments Large Eggs, well beaten
½ cup cornmeal
1 tbsp minced Compliments Organic Fresh Sage
1 pkg Compliments Balance Turkey Breast
¼ cup Compliments Butter
1 pkg sliced mushrooms
1 clove garlic, minced or pressed
Salt and freshly ground pepper
¼ cup Compliments Unbleached Flour
2 Compliments Large Eggs, well beaten
½ cup cornmeal
1 tbsp minced Compliments Organic Fresh Sage
1 pkg Compliments Balance Turkey Breast
Directions
1In a 12 to 14-inch nonstick frying pan, melt 1 tablespoon butter over medium high heat.
2Add mushrooms, garlic, and salt and pepper to taste.
3Stir often until mushrooms are well browned, 7 to 8 minutes.
4Transfer to a bowl and keep warm.
5Spoon flour into a wide, shallow bowl.
6Pour eggs into a second wide, shallow bowl.
7And in a third wide, shallow bowl, combine cornmeal, sage, and salt and pepper to taste.
8One at a time, dip turkey cutlets first into flour, then in eggs, then in cornmeal; turn cutlets to coat well in each bowl.
9Transfer coated cutlets to a plate.
10Melt half of the remaining butter in the frying pan over medium high heat.
11Add half the cutlets and cook, turning once, until both sides are browned and meat is no longer pink in center (cut to test), 3 to 4 minutes total.
12Transfer cooked cutlets to a serving platter and keep warm.
13Repeat to use remaining butter and turkey.
14Top cutlets with warm mushrooms and serve immediately.
Tips
1
Healthier Alternative: If you’re watching your saturated fat intake, use olive oil instead of butter to sauté the turkey and mushrooms.To make recipe Gluten Free use fresh mushrooms and Compliments Gluten-Free All Purpose Flour Blend in place of Compliments Unbleached Flour.
Disclaimer
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Personal Note
Personal Note