Pan-Cooked Turkey Cutlets in White-Wine Mushroom Sauce

Tender turkey cutlets in a rich, savory mushroom sauce with white wine make a fast, flavorful, and simple dinner for two—or more. This recipe is easily doubled and would work well with chicken cutlets or even thin strips of boneless pork chops.

The key to the sauce is a creamy but silky consistency—too thin and it’s watery, too thick and it’s gravy. I used cornstarch instead of flour for thickening because it makes a little silkier sauce, but flour will work too. (Adjust the amount to 1 tablespoon.) Whether you choose cornstarch or flour, be sure to combine it thoroughly with the water before adding it to the skillet.

Note: I made this sauce more as a coating for the turkey and mushrooms, rather than a thinner sauce that covers the plate. If you want more sauce, increase the amount of wine to 3/4 cup and the broth to 1/2 cup. Keep the cornstarch mixture the same.

Serves 2 (easily doubled)

Ingredients

• 1 tbsp water
• 2 tsp cornstarch
• 1 tbsp olive oil, plus more as needed
• 1/2 lb turkey cutlets, each about 1/3-inch thick
• flour, for dredging
• sea salt
• freshly ground black pepper
• 1 tbsp unsalted butter
• 6-7 oz. white mushrooms, thickly sliced
• 1/2 cup dry white wine
• 1 tbsp fresh lemon juice
• 1/4 cup chicken broth
• finely chopped lemon zest, for garnish

Chicken Cutlets

Preparation

1. Mix the water and cornstarch in a small bowl and set aside. Re-mix before using.
2. Heat a large, nonstick skillet over medium-high heat and add 1 tablespoon of oil. Dredge the turkey cutlets in flour and season with salt and pepper.
3. Sear the cutlets until golden brown on the bottom, about 4 minutes. Turn and sear until just cooked through, 2-3 minutes longer, depending on thickness. (Add a little more oil if the skillet becomes too dry.) Remove to a plate. 

Turkey Beginning to Cook

Turkey after Turning

1. Add the butter to the skillet and swirl to coat. Add the mushrooms and cook until soft and golden brown, about 5 minutes.

Mushrooms Beginning to Cook

Cooked Mushrooms

1. Add the wine and lemon juice and simmer 2 minutes. Add the chicken broth and season with salt and pepper. Simmer 1 minute.
2. Remix the water and cornstarch and gradually stir into the mushroom mixture. Reduce the heat to medium and cook until thickened, about 2 minutes.
3. Return the cutlets to the skillet and turn to coat. Cook until warm throughout, about 2 minutes.

Wine, Lemon Juice, and Broth Added

Cutlets Returned to the Skillet

To serve, divide the cutlets and mushrooms between 2 plates and garnish with lemon zest. Serve right away.