© 2024 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
1 c plus 1 tbsp all purpose flour
1 tbsp paprika
1-1/2 tsp freshly ground black pepper
48 4-oz TURKEY CUTLETS
1 lb button mushrooms, cleaned and thinly sliced
3 c dry sherry
3/4 c brown sugar
1 Pint cold water
1/3 c reduced-sodium soy sauce
1/3 c sesame seeds
1 tbsp ground ginger
Combine flour, paprika and pepper together. Mix well.
Pat cutlets dry with clean paper towels. Lightly dredge cutlets in flour mixture.
Spray tilting skillet with vegetable cooking spray and brown 2 minutes. Turn and continue browning 3 more minutes. Remove cutlets and arrange in a 12x20x2-inch pan.
Sauté mushrooms in skillet 5 minutes. Top cutlets with cooked mushrooms.
Add remaining ingredients to skillet and bring to a boil. Pour over cutlets and mushrooms.
Cover tightly and bake 25 minutes in a preheated 300 degree F convection oven until an internal temperature of 170 degrees F is reached. Sauce will thicken slightly upon standing.
Total Calories 173
Total Fat 4 g
Cholesterol 13 g
Sodium 137 mg
Total Carbohydrates 13 g
Protein 14 g