AuthorMike EgrieCategoryDifficultyIntermediate
Parmesan Crusted Turkey Cutlets with Creamy Mushroom Sauce
Yields5 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 ½ cups Chobani non-fat plain greek yogurt, divided
 1 tbsp butter
 2 tbsp shallots, chopped
 2 tsp garlic, chopped
 1 cup mushrooms, sliced
 1 cup low sodium chicken stock
 ¼ tsp worcestershire
 ½ tsp dried tarragon
 2 tsp cornstarch
 1 tbsp water
 2 lbs turkey breast, cut into ½” thick 3 oz pieces
 1 ½ cups whole wheat bread crumbs
 ½ cup parmesan cheese
 2 tbsp olive oil
 Salt and black pepper to taste (optional)
1

Heat a large sauce pot over medium high heat. Add butter, shallots, garlic, and mushrooms, cook for 5 minutes. Add chicken stock, Worcestershire and tarragon. Combine cornstarch with water and make a paste. Whisk cornstarch into chicken stock and bring to a simmer. Add ¾ cup Greek yogurt to sauce and heat gently but do not simmer. Season to taste with salt and pepper. Remove from heat and reserve warm.

2

Place turkey cutlets between two pieces of plastic wrap and pound thin. Marinate with remaining Greek yogurt. Combine breadcrumbs, parmesan cheese and a pinch of salt and pepper. Remove cutlets from yogurt and dredge in breadcrumb mixture to coat.

3

Heat a sauté pan over medium high heat and add olive oil. Sauté cutlets on both sides until golden brown and turkey is cooked through. Repeat with remaining cutlets and hold cooked cutlets in a 200° oven until ready to serve. Serve 2 cutlets per portion topped with creamy mushroom sauce.

To ensure that the breading adheres after dredging, gently press the crumbs onto both sides of the cutlet with your hands.

Make it a Meal: Serve with roasted potatoes and lightly sautéed spinach.

Make it Gluten Free: Dependent on using a Gluten Free breadcrumbs.

Ingredients

 1 ½ cups Chobani non-fat plain greek yogurt, divided
 1 tbsp butter
 2 tbsp shallots, chopped
 2 tsp garlic, chopped
 1 cup mushrooms, sliced
 1 cup low sodium chicken stock
 ¼ tsp worcestershire
 ½ tsp dried tarragon
 2 tsp cornstarch
 1 tbsp water
 2 lbs turkey breast, cut into ½” thick 3 oz pieces
 1 ½ cups whole wheat bread crumbs
 ½ cup parmesan cheese
 2 tbsp olive oil
 Salt and black pepper to taste (optional)

Directions

1

Heat a large sauce pot over medium high heat. Add butter, shallots, garlic, and mushrooms, cook for 5 minutes. Add chicken stock, Worcestershire and tarragon. Combine cornstarch with water and make a paste. Whisk cornstarch into chicken stock and bring to a simmer. Add ¾ cup Greek yogurt to sauce and heat gently but do not simmer. Season to taste with salt and pepper. Remove from heat and reserve warm.

2

Place turkey cutlets between two pieces of plastic wrap and pound thin. Marinate with remaining Greek yogurt. Combine breadcrumbs, parmesan cheese and a pinch of salt and pepper. Remove cutlets from yogurt and dredge in breadcrumb mixture to coat.

3

Heat a sauté pan over medium high heat and add olive oil. Sauté cutlets on both sides until golden brown and turkey is cooked through. Repeat with remaining cutlets and hold cooked cutlets in a 200° oven until ready to serve. Serve 2 cutlets per portion topped with creamy mushroom sauce.

Parmesan Crusted Turkey Cutlets with Creamy Mushroom Sauce
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