© 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
Sauce:
9 oz unsalted butter
2 tbsp garlic, minced
7 oz all-purpose flour
2 qt turkey stock
1-1/2 c red Burgundy wine
3/4 c Dijon mustard
1/3 c capers, drained
To Taste: salt and white pepper
4 oz butter substitute
50 3 oz each turkey breast cutlets
For sauce: Heat butter in large sauce pan. Add garlic and saute for 2 seconds. Add flour and prepare a brown roux. Add stock, wine, mustard and capers. Bring to boil. Reduce heat and simmer 30 to 40 minutes. Season to taste.
To Order: Add 1 teaspoon of butter substitute to sauce pan. Saute 2 breast cutlets for 1-1/2 minutes per side.
Shingle cutlets on plate. Ribbon with 1-1/2 ounces of Mustard Caper Sauce.
Garnish as needed.
Total Calories 320
Calories from Fat 100
Total Fat 11 g
% Daily Total Fat 17
Saturated Fat 6 g
% Daily Saturated Fat 30
Cholesterol 135 g
% Daily Cholesterol 45
Sodium 870 mg
% Daily Sodium 36
Total Carbohydrates 12 g
% Daily Total Carbohydrates 4
Dietary Fiber 0 g
% Daily Dietary Fiber 0
Sugars 2 g
Protein 42 g
% Daily Protein 8
% Daily Vitamin C 0
% Daily Calcium 4
% Daily Iron 15