Michael Symon's Turkey Cutlets with Sun-Dried Tomatoes and Shitakes

Dig in to this tasty week night meal!

skill level

Easy

time

1-30min

servings

4 to 6

cost

Contributed by : Michael Symon

Gather around the table for this easy-to-make week night dinner. The ingredients will already be in your pantry.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients

instructions Preheat two saute pans over medium-high heat.
step 2

ingredients 5 turkey cutlets pounded thin
salt and freshly cracked pepper
flour (for dredging)

instructions Season the cutlets with salt and pepper. Dredge in flour and shake off excess.
step 3

ingredients 6 tablespoons olive oil

instructions Add about 3 tablespoons of olive oil to each pan and carefully add the cutlets. Cook for about 2 minutes on each side, until golden brown.
step 4

ingredients 1 sliced shallot
2 cups sliced shitake mushrooms
salt and freshly cracked pepper
1 cup Madeira wine
1 cup sliced sun-dried tomatoes

instructions Add the shallot and the mushrooms and stir to coat. Season with salt and pepper. Then add the Madeira and sun-dried tomatoes.
step 5

ingredients 2 tablespoons butter
1/2 cup chopped parsley

instructions Reduce the liquid for about 2 minutes and then finish with 2 tablespoons of butter. Stir to emulsify and add the parsley.
step 6

ingredients

instructions Plate the turkey cutlets with the mushroom Madeira sauce.
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