• 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:
323
Protein:
31 g
Fat:
15 g
Carbohydrates:
13 g
Serves: 6
To reduce the fat content and calories in this recipe, use a lighter cream.
  1. Mix flour, garlic powder, salt, sage and pepper together; dip cutlets in flour mixture coating well.
  2. Melt 3 tbsp (45 mL) butter in skillet; brown cutlets on both sides over medium heat, until juices are clear. Remove from pan; keep warm.
  3. Add remaining butter to skillet; add onion, red pepper and mushrooms. Sauté 2-3 minutes; add broccoli and turkey broth. Cover and bring to boil for 1-2 minutes.
  4. Meanwhile, mix remaining flour mixture with cream and sherry; stir into broth mixture in skillet. Cook, stirring constantly until thickened. Serve sauce spooned over cutlets along with cooked rice or noodles.

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