I live near a small city, but my weekly shopping is close to home and the store doesn’t always have the same variety you can find elsewhere. I was happy to see they have begun carrying turkey cutlets. If you haven’t run across them before, they are simply turkey breasts cut across the grain into manageable portions.
- 2 TBSP olive oil, divided
- 2 bell peppers cut into thin strips
- 1 small onion sliced thinly
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 lb turkey cutlets
- 1 cup chicken broth
Heat 1TBSP olive oil over medium heat in a skillet. Add the onions and garlic and cook stirring frequently until the onions are soft. Add the bell peppers and mushrooms and cook for an additional 2 – 3 minutes. Remove the vegetables from the skillet and set aside.
Add the second TBSP of olive oil to the skillet. Place the turkey cutlets in the skillet and cook for 3 – 5 minutes. Turn the turkey cutlets over and add the one cup of chicken broth to the skillet. Cover and cook for 12 – 15 minutes until or until the turkey thoroughly cooked. Use a probe thermometer (165°F) if you are unsure. Remove the turkey from the skillet and simmer until the broth’s volume has been reduced by half.
Add the vegetables back to the pan and stir. Slice the turkey into medallions cover with the sauce and vegetables before serving.
Side dish suggestions: rice or roasted potatoes.