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Parmesan Crusted Turkey Cutlets with Creamy Mushroom Sauce

Yields5 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Parmesan Crusted Turkey Cutlets with Creamy Mushroom Sauce

 1 ½ cups Chobani non-fat plain greek yogurt, divided
 1 tbsp butter
 2 tbsp shallots, chopped
 2 tsp garlic, chopped
 1 cup mushrooms, sliced
 1 cup low sodium chicken stock
 ¼ tsp worcestershire
 ½ tsp dried tarragon
 2 tsp cornstarch
 1 tbsp water
 2 lbs turkey breast, cut into ½” thick 3 oz pieces
 1 ½ cups whole wheat bread crumbs
 ½ cup parmesan cheese
 2 tbsp olive oil
 Salt and black pepper to taste (optional)
1

Heat a large sauce pot over medium high heat. Add butter, shallots, garlic, and mushrooms, cook for 5 minutes. Add chicken stock, Worcestershire and tarragon. Combine cornstarch with water and make a paste. Whisk cornstarch into chicken stock and bring to a simmer. Add ¾ cup Greek yogurt to sauce and heat gently but do not simmer. Season to taste with salt and pepper. Remove from heat and reserve warm.

2

Place turkey cutlets between two pieces of plastic wrap and pound thin. Marinate with remaining Greek yogurt. Combine breadcrumbs, parmesan cheese and a pinch of salt and pepper. Remove cutlets from yogurt and dredge in breadcrumb mixture to coat.

3

Heat a sauté pan over medium high heat and add olive oil. Sauté cutlets on both sides until golden brown and turkey is cooked through. Repeat with remaining cutlets and hold cooked cutlets in a 200° oven until ready to serve. Serve 2 cutlets per portion topped with creamy mushroom sauce.

Nutrition Facts

5 servings

Serving size

1

Amount per serving
Calories460
% Daily Value *
Total Fat 14g18%

Saturated Fat 4.5g23%
Cholesterol 90mg30%
Sodium 510mg23%
Total Carbohydrate 30g11%

Dietary Fiber 3g11%
Total Sugars 5g
Protein 60g

* The % Daily Value (DV) 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.