← All recipes

Saute Of Turkey Cutlets With A Ragout Of Mushrooms

Make Saute Of Turkey Cutlets With A Ragout Of Mushrooms at home with All Purpose Flour, Salt, Black Pepper, Skinless Turkey Light Meat, and Olive Oil. Ready in about 25 min, it serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 1/4 tsp
• 1/4 tsp
• 1 lb
• 1 tbsp
• 2 tsp
• 2 tbsp
• 3/4 lb
• 1/2 cup
• 1 tsp
• 2 tsp
• 4 sprig
• 1 tbsp

Method (preview)

1. 1

   Substitution Note: 2 tsp. dried tarragon may be used in place of 2 Tbsp. fresh.

2. 2

   In a shallow dish, combine flour, salt and pepper. Dredge turkey cutlets in the flour mixture, shaking off excess.

3. 3

   In a large, heavy skillet, heat half the oil over medium-high heat.

4. 4

   Saute half the turkey cutlets for 2 to 3 minutes per side, or until golden brown on the outside and no longer pink inside.

5. 5

   Transfer to a platter and keep warm.

6. 6

   Add the remaining oil to the skillet and cook the remaining turkey cutlets in the same manner. Transfer to the platter and keep warm.

7. 7

   Put butter in the skillet and lower the heat to medium.

8. 8

   Add minced shallots and saute for 1 minute, or until softened but not browned.

9. 9

   Add stemmed and sliced mushrooms (shiitake, oyster, chanterelle, cepe, morel and/or button) and saute for 4 to 5 minutes, or until tender.

10. 10

    Pour in chicken stock and bring to a boil.

11. 11

    In a small bowl, dissolve arrowroot (or cornstarch) in the water.

12. 12

    Add to the mushroom mixture and cook, stirring, for about 1 minute, or until slightly thickened.

13. 13

    Stir in chopped fresh tarragon.

14. 14

    Taste and adjust seasonings.

15. 15

    Spoon the mushroom sauce over the turkey cutlets, garnish with tarragon sprigs, if using, and serve immediately.