Parmesan Crusted Turkey Cutlets with Creamy Mushroom Sauce Recipe | South Jersey

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)

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.

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.

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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 460Calories from Fat 120

% Daily Value *
Total Fat 14g22%

Saturated Fat 4.5g23%
Cholesterol 90mg30%
Sodium 510mg22%
Total Carbohydrate 30g10%

Dietary Fiber 3g12%

Sugars 5g
Protein 60g120%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Parmesan Crusted Turkey Cutlets with Creamy Mushroom Sauce