GERD Friendly Turkey Cutlets with Mushroom Sauce

Total time40 min

Prep time15 min

Cook time25 min

GERD Friendly Turkey Cutlets with Mushroom Sauce

Tender, pan-seared turkey cutlets topped with a silky mushroom sauce make for a deeply satisfying dinner that feels far more indulgent than it actually is. The cutlets are pounded thin so they cook quickly and evenly, developing a golden crust without needing heavy breading or rich, fatty additions that can aggravate reflux. The sauce builds its body from a simple butter-and-flour roux whisked into low-sodium chicken broth, so you get that velvety, restaurant-quality finish without cream or acidic ingredients. Cremini mushrooms and leek bring earthy, savory depth, while fresh thyme keeps everything bright and aromatic. Skipping onion and garlic — common triggers — in favor of the milder leek means the flavor is still layered and complex without the burn. A scatter of fresh parsley at the end adds a clean, herby note that ties the whole plate together. This one serves four and comes together in a single skillet, making cleanup as easy as the cooking itself.

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Ingredients

4 servings

For the turkey

4 turkey breast cutlets (about 5 oz each)
Shady Brook Farms Fresh Turkey Cutlets Shady Brook Farms Turkey Breast Cutlets 98% Fat Free - 4 ct Honeysuckle White Turkey Breast Cutlets 99% Fat Free Turkey Breast Cutlets 4 Count Tray, Fresh, 1.5 - 2.5 lbs.Nature’s Promise Thin Sliced Turkey Breast Cutlets
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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
Ingredient note
Leek can worsen reflux in some people, but the small amount in this recipe (~1/4 of a leek per serving) is likely tolerated by many with GERD. If you prefer to always avoid leek, please tap it and change its rating to Red.
2 tsp fresh thyme leaves
1 tbsp unsalted butter
Ingredient note
Though high-fat foods can worsen reflux, this recipe has only a small amount of butter (~3/4 teaspoon per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
1 tbsp all-purpose flour
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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