© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 oz TURKEY CUTLET
As needed flour
1 oz clarified butter
4 Medium asparagus spears, steamed, shocked & cut into pieces
1 oz Alaskan king crabmeat
3 oz bearnaise sauce
Place turkey cutlet between two pieces of plastic wrap. Carefully pound the turkey to an even ¼-inch thickness maintaining the cutlet in one piece.
Dust pounded cutlet with flour.
Sauté both sides of turkey in clarified butter. Remove cutlet from the pan and keep warm.
Reduce heat to low and add asparagus and crabmeat to pan. Warm over low flame.
Place turkey cutlet on warm dinner plate. Arrange asparagus and crab atop the turkey cutlet. Top with warm béarnaise sauce.
Total Calories 630
Total Fat 48 g
Saturated Fat 29 g
Cholesterol 220 g
Sodium 870 mg
Potassium 296 mg
Total Carbohydrates 13 g
Dietary Fiber 1 g
Sugars 1 g
Protein 39 g
% Daily Protein 40
% Daily Vitamin C 15
% Daily Calcium 15
% Daily Iron 15