Red Meat Allergy Friendly Turkey Cutlets with Mushroom Sauce

Total time40 min

Prep time15 min

Cook time25 min

Red Meat Allergy Friendly Turkey Cutlets with Mushroom Sauce

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!