Turkey Cutlets with Mustard Cream Sauce

Turkey Cutlets with Mustard Cream Sauce
Photo by Scott Phillips


  • 1 Tbs. grainy mustard
  • 1 large shallot, finely chopped (about 2 Tbs.)
  • Kosher salt and freshly ground black pepper
  • ¾ cup homemade or low-salt canned chicken broth
  • 1 tsp. minced fresh garlic (from about 2 small cloves)
  • ¼ cup olive oil
  • 2 tsp. fresh lemon juice
  • + 4 more ingredients
    • 2 Tbs. finely chopped fresh flat-leaf parsley (optional)
    • 10 oz. fresh spinach (about 6 cups), washed and stemmed
    • 1-½ lb. turkey breast cutlets (about 10 pieces, each ¼-inch thick)
    • ¼ cup heavy cream

Season the turkey with salt and pepper. Heat 2 Tbs. of the oil in a large skillet over medium high heat. When it’s hot, brown the turkey (working in batches so the turkey is evenly spaced) until it’s cooked through, 1 to 2 minutes per side. Transfer the cooked turkey to a wide plate and cover loo...

View full recipe at Fine Cooking


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