Turkey Cutlets with Tarragon and Mushroom
Elevate your weeknight dinner with this elegant recipe for Turkey Cutlets with Tarragon and Mushroom, a dish that combines tender, pan-seared turkey with a velvety tarragon-infused mushroom sauce. Perfectly seasoned and lightly dredged in flour for a golden crust, the cutlets are paired with a savory sauce made from sautéed cremini mushrooms, fragrant garlic, and shallots, all enriched with heavy cream and brightened with a touch of lemon juice. Fresh tarragon adds a subtle herbal note that takes the flavor profile to the next level. With just 35 minutes from prep to plate, this versatile recipe delivers a restaurant-quality meal that's hearty, flavorful, and effortlessly sophisticated. Ideal for family dinners or impressing guests, serve it with mashed potatoes or crusty bread to soak up every bit of the luxurious sauce. Keywords: turkey cutlets recipe, mushroom sauce, quick dinner idea, tarragon recipes, easy skillet meal.
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Recipe Information
Ingredients
- 4 pieces Turkey cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely chopped
- 2 cloves Garlic, minced
- 200 grams Cremini mushrooms, sliced
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh tarragon, chopped
- 1 teaspoon Lemon juice
Instructions
Season both sides of the turkey cutlets with salt and ground black pepper.
Dredge the turkey cutlets lightly in flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Cook the turkey cutlets in batches, for about 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate and keep warm.
Add the remaining olive oil and butter to the skillet. Lower the heat to medium.
Saute the chopped shallot and minced garlic until fragrant, about 1 minute.
Add the sliced cremini mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to deglaze. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream and let the sauce thicken, about 3 minutes.
Add the chopped tarragon and a teaspoon of lemon juice to the sauce. Stir to combine.
Return the turkey cutlets to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat through.
Serve the turkey cutlets with the tarragon mushroom sauce drizzled on top. Enjoy!
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
