Eosinophilic Esophagitis Friendly Turkey Cutlets with Mushroom Sauce
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Learn more →Ingredients
4 servings
For the turkey
- 4 turkey breast cutlets (about 5 oz each)
- ½ tsp salt
- 2 tbsp olive oil
For the sauce
- 12 oz cremini mushrooms, thinly sliced
- 1 medium leek, white and light-green parts only, halved lengthwise and thinly sliced
- 2 tsp fresh thyme leaves
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ cups low-sodium chicken broth
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place the turkey cutlets between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with the 1/2 tsp salt.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the cutlets in a single layer and cook for 3 to 4 minutes per side, until the surface is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a plate and tent loosely with foil.
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