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Add a photoNot your holiday turkey, these cutlets are marinaded in lowfat buttermilk to tenderize.
Sauted and served with a mushroom sauce infused with fresh rosemary and sherry, these turkey cutlets are tender, moist and delicious.
Ingredients
- 16 ounces turkey cutlets
- 1 cup low fat buttermilk
- 1 tablespoon poultry seasoning
- 1 tablespoon olive oil
- 2 cups mushroom , sliced
- ½ cup low fat chicken broth
- ½ tablespoon rosemary, finely chopped
- 1 tsp butter
- salt
- pepper
Directions
- 1. Combine buttermilk and poultry seasoning in a zip lock bag and add turkey. Marinate for 3 hours.
- 2. Spray a non-stick skillet with cooking spray and heat to medium. Drain buttermilk from turkey and add to skillet. Cook 4 â 5 minutes per side until turkey is no longer pink inside.
- 3. Remove turkey to a plate, and pour off any liquid in the pan.
- 4. Add olive oil to pan. When olive oil is heated, add mushrooms and rosemary. Saute for 3 minutes, then add chicken broth and sherry. Cook for 5 minutes until mushrooms are tender and sauce is reduced by 1/3.
- 5. Add butter to the pan, and melt into sauce.
- 6. Add turkey back to the pan and heat through with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 4 servings | |
| Calories 168 | |
| Calories from Fat 65 | 39% |
| Total Fat 7.34g | 9% |
| Saturated Fat 2.22g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 173mg | 7% |
| Potassium 461mg | 13% |
| Total Carbs 5.15g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.53g | 2% |
| Protein 20.05g | 32% |
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