Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating
Recipe by MyRecipes August 2007

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Yield:
4 Servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle cutlets with salt and pepper. Warm butter and oil in a large skillet over medium-high heat until butter is foaming. Cook cutlets until browned, turning once, 3 to 4 minutes. Transfer to a plate and cover loosely with foil to keep warm.

    Advertisement
  • Add shallot and bell pepper to pan and cook, stirring frequently, until softened, 3 minutes. Pour in chicken broth and bring to a boil, scraping browned bits off bottom of pan with a wooden spoon. Add corn and mustard and continue to boil, stirring frequently, until sauce thickens a bit, 2 to 3 minutes more. Place cutlets in skillet and turn to coat with sauce. Add chopped parsley and any accumulated juices from turkey plate to skillet; stir. Serve turkey with sauce immediately.

Nutrition Facts

249 calories; fat 11g; saturated fat 4g; protein 28g; carbohydrates 11g; fiber 2g; cholesterol 94mg; sodium 311mg.
Advertisement
Advertisement