Parsley Turkey Cutlets


  • 1 lb. turkey cutlets

  • 1/4 cu. Flour

  • salt and ground red pepper

  • 4 tbsp. butter

  • 1/4 cu. dry white wine

  • 1/2 cu. veggie broth

  • 1/2 cu. half n half

  • 1/2 cu grated parmesan cheese

  • 3 tbsp. chopped parsley


  1. Season cutlets with salt and pepper. Dust with flour.

  2. Melt 2 tbsp. of butter in skillet on med high.

  3. Add cutlets in batches to skillet on saute’ till browned each side.

  4. Remove cutlets to plate and keep warm.

  5. Deglaze pan with wine.

  6. Add 2 tbsp. of butter and veggie broth to skillet.

  7. Reduce heat to med. Add half n half and simmer 5 minutes to reduce.

  8. Add 1/2 of cheese and stir till melted and blended into sauce.

  9. Plate up cutlets on ovenproof plates for each person. Pour 1/4 of sauce over cutlets on each plate.

  10. Sprinkle rest of cheese over cutlets. Place under broiler for 2-3 minutes till cheese browns slightly.

  11. Sprinkle on parsley and serve.

Tip: You may substitute a light whitefish fillet such as tilapia or founder for an equally tasty entree.

Serves: 6-8

Credit: Camille Van Sant