© 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 (6 to 8 oz) TURKEY CUTLETS, butterflied and cut in half
1 c flour
As Needed salt and freshly ground black pepper
1/2 c olive oil
1/2 c olive oil
24 Baby red pearl onions, cleaned
1 tsp minced fresh garlic
4-oz wild mushrooms, cleaned and sliced
4-oz fresh baby spinach, cleaned and dried
1 c oil
1 c Roasted red pepper, julienne
2 c leeks, fine julienne
1 c heavy cream
4 oz Spanish bleu cheese
1 c dry white wine
Dust turkey in flour seasoned with salt and pepper.
Sauté in hot oil until the internal temperature reaches 165 degrees F. Remove from heat source but keep warm.
In a separate pan, braise pearl onions with garlic, mushrooms and spinach in 1/2 cup oil. Hold warm for service.
In hot oil, fry red pepper and leeks until crisp. Drain well and reserve.
Hold warm for service.
In a heavy saucepan, heat cream. Stir in cheese and wine. Reduce.
Hold warm for service.
Arrange a few mushrooms on each warm dinner plate. Top with wine/cheese sauce. Layer with a single turkey cutlet, braised vegetables, a second turkey cutlet and finally another portion of vegetables.