• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
229
Protein:
34 g
Fat:
6 g
Carbohydrates:
5 g
Sodium:
194 mg
Easter Egg Purple
Easter Egg Purple
Serves: 4
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
For variety use one half portabello or other gourmet mushrooms. Serve with braised celery or fennel and garlic mashed potatoes.
  1. Pound the cutlets to 1/8th inch (3mm) thickness.
  2. In a large non stick skillet heat 2 ½ tsp (11 mL) oil over medium heat; brown cutlets about 2-3 minutes on each side (don’t overcook); remove and cover to keep warm.
  3. In the same skillet heat remaining 2 ½ tsp (11 mL) oil, cook and stir mushrooms 3-4 minutes. Add turkey stock, sherry and herbs; bring to a boil.
  4. Meanwhile mix cornstarch with stock or water until smooth; stir into mushroom mixture. Boil 1 minute to thicken slightly.
  5. Spoon mushroom sauce over cutlets and garnish with parsley.
Easter Egg Pink
Easter Egg Pink

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