Turkey Cutlets With Mushrooms And Fontina Cheese Recipe - Cooking Index
Turkey Cutlets With Mushrooms And Fontina Cheese Recipe - Cooking Index
"I spend as much time as I can cooking," writes Brigette Lyons of Allendale, New Jersey, "and I'm equally comfortable feeding two or two hundred. I thoroughly enjoy giving sit-down meals, including an annual Christmas luncheon I do for about twenty guests. I just like to cook, period. Cooking for two hundred may be different from making weeknight dinners for myself and my husband, John, but organization is the key to both. I try to keep things on hand that are simple and easy to prepare."
Type: Poultry, Turkey| 2 teaspoons | 10ml | Chopped fresh thyme |
| = (or 1 tspn dried thyme) | ||
| 3/4 teaspoon | 3.8ml | Salt |
| 1/4 teaspoon | 1.3ml | Ground allspice |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 6 | Turkey cutlets, 1/3"-thk - (abt 1 1/4 lbs total | |
| 5 tablespoons | 75ml | Butter |
| 2 tablespoons | 30ml | Shallots - chopped (large) |
| 3/4 lb | 340g / 11oz | Fresh shiitake mushrooms - stemmed, and |
| Caps thickly sliced | ||
| 1 tablespoon | 15ml | All-purpose flour |
| 3/4 cup | 177ml | Dry white wine |
| 1 cup | 237ml | Canned low-salt chicken broth |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 73g / 2.6oz | Grated Fontina cheese - (packed) - abt 3 oz |
| 1/2 cup | 73g / 2.6oz | Grated Parmesan cheese - (abt 1 1/2 oz) |
Butter 13- by 9- by 2-inch glass baking dish. Mix first 4 ingredients in small bowl to blend. Sprinkle all of seasoning mixture over both sides of cutlets, pressing to adhere.
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add 3 cutlets; saute until brown, about 1 1/2 minutes per side. Transfer to prepared dish. Melt 1 more tablespoon butter in skillet. Brown remaining cutlets; transfer to same dish.
Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add shallots and saute 1 minute. Add mushrooms. Saute until brown, about 6 minutes. Add 1 tablespoon flour; stir 1 minute. Add wine and boil 1 minute, whisking occasionally. Add broth and cook until sauce thickens slightly, whisking occasionally, about 3 minutes.
Season sauce with salt and pepper. Pour sauce over cutlets. Sprinkle cheeses over. (Can be made 1 day ahead; cover and refrigerate.)
Preheat oven to 400 degrees. Bake cutlets uncovered until heated through and cheeses melt, about 10 minutes.
This recipe yields 6 servings.
Source:
Bon Appetit, December 2001
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