Yield
6

How to Make It

Step 1

Combine the buttermilk, Worcestershire, dry mustard, and cayenne in a shallow nonreactive baking dish. Stir in the onion and garlic and add the turkey cutlets, turning to coat. Cover and refrigerate for at least 4 hours or overnight.

Step 2

Preheat the oven to 350°. Spread the bread crumbs on a baking sheet and toast for about 5 minutes, until lightly browned. Transfer to a plate and season with salt and pepper.

Step 3

Drain the turkey cutlets and discard the marinade. Coat the cutlets with the seasoned bread crumbs, shaking off the excess. Coat a large nonstick skillet with olive oil cooking spray and warm over moderately high heat. Add one-third of the turkey cutlets and spray them lightly. Fry the cutlets, turning once, until cooked through and golden, about 3 minutes per side. Transfer to a platter, cover loosely with foil, and keep warm. Wipe out the skillet and repeat the process with more olive oil spray and the remaining turkey cutlets.

Step 4

Transfer the turkey to warmed plates. Spoon the Three-Mushroom Gravy on top and serve with the spaetzle and roasted beets.

Step 5

Wine Recommendation: This dish could be matched with a light, fruity red, such as Beaujolais, but a rich, round California Chardonnay, such as the 1992 Simi or Silverado Limited Reserve, has enough depth to match the rich savory flavors of the cutlets and spaetzle with gravy.

Step 6

Notes: ONE SERVING: Calories 234 kcal, Protein 34 gm, Carbohydrate 17 gm, Cholesterol 72 mg, Total Fat 7 gm, Saturated Fat 1 gm

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