Turkey Cutlets With Sherry Cream Sauce

Turkey Cutlets With Sherry Cream Sauce

Our richly-flavored pan sauce made with sherry, shallots, Dijon mustard and cream transforms quick-cooking turkey cutlets into a company-worthy main course in less than half-an-hour.

Turkey Cutlets With Sherry Cream Sauce

  • Ingredients:
  • 1-1/4 lbs turkey cutlets (or chicken cutlets)
  • 1/3 cup flour
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium shallot, very finely chopped
  • 6 tablespoons medium dry sherry
  • 2 teaspoons Dijon-style mustard
  • 3 tablespoons heavy cream

Place the turkey cutlets between two sheets of plastic wrap and gently pound to a thickness of 1/4-inch.

Combine the flour, salt, a few grinds of black pepper, onion powder and paprika on a plate. Lightly dredge the turkey cutlets in the flour mixture, shake off the excess and set aside.

Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the cutlets in a single layer and cook until golden brown, about 1-1/2 minutes per side. Transfer to a plate and set aside.

Add the butter to the skillet along with the chopped shallot. Sauté for 2 minutes, then deglaze the pan with the sherry, scraping up any browned bits that may have accumulated on the bottom.

Allow to simmer for 1-1/2 minutes, then, working in batches, return the turkey cutlets to the pan, turning them once to glaze them lightly with the sherry and immediately transfer them back to the serving plate.

Add the mustard and cream to the sherry mixture and whisk until the sauce is smooth and creamy. Spoon it over the cutlets and sprinkle them with a dusting of paprika if desired. Serve immediately.

Makes 4 servings

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Hello! I’m Lynne Webb, lifelong food lover & chief recipe creator here at MyGourmetConnection where we have more than 1500 original recipes, cooking tips & entertaining ideas for you to enjoy.  Learn more »

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