• 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:
212
Protein:
30 g
Fat:
6.1 g
Carbohydrates:
5.2 g
Serves: 4
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.

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