Turkey Cutlets with Mushrooms and Cheese

A great family favorite!

2 teaspoons chopped fresh thyme or 1 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
6 1/3-inch-thick turkey cutlets (1 to 1 1/4 pounds total)
5 tablespoons butter
2 large shallots, chopped
3/4 pound fresh shiitake or mushrooms, stemmed, caps thickly sliced (can use crimini mushrooms also).
1 tablespoon all purpose flour
3/4 cup dry white wine
1 cup canned low-salt chicken broth
1/2 cup (packed) grated Fontina cheese (about 3 ounces)
1/2 cup grated Parmesan cheese (about 1 1/2 ounces)

Butter 13x9x2-inch glass baking dish. Mix first 4 ingredients in small bowl to blend. Sprinkle all of seasoning mixture over both sides of cutlets, pressing to adhere. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add 3 cutlets; sauté until brown, about 1 1/2 minutes per side. Transfer to prepared dish. Melt 1 more tablespoon butter in skillet. Brown remaining cutlets; transfer to same dish.

Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add shallots and sauté 1 minute. Add mushrooms. Sauté until brown, about 6 minutes. Add 1 tablespoon flour; stir 1 minute. Add wine and boil 1 minute, whisking occasionally. Add broth and cook until sauce thickens slightly, whisking occasionally, about 3 minutes. Season sauce with salt and pepper. Pour sauce over cutlets. Sprinkle cheeses over. (Can be made 1 day ahead; cover and refrigerate.)

Preheat oven to 400°F. Bake cutlets uncovered until heated through and cheeses melt, about 10 minutes.

Serves 6



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Crimini Mushrooms

CRIMINI Mushrooms

Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.