Turkey Cutlets with Mushroom Sauce
- 1 egg
- 1 Tbsp. water
- 20 Premium Plus Whole Wheat Crackers, finely crushed (about 1/2 cup)
- 1 tsp. ground thyme
- 1 tsp. ground sage
- 4 turkey cutlets (1 lb./450 g), pounded to 3/8-inch thickness
- 1 Tbsp. canola oil
- 1/3 cup 25%-less-sodium chicken broth
- 1/2 tsp. corn starch
- 2 cups sliced fresh mushrooms
- 2 shallots, finely chopped
- 1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing
- Beat egg and water in pie plate until well blended.
- Mix cracker crumbs, thyme and sage in separate pie plate.
- Dip cutlets in egg, then in crumb mixture, turning to evenly coat both sides of each cutlet.
- Heat oil in large skillet on medium heat.
- Add turkey; cook 4 min.
- on each side or until turkey is done and golden brown on both sides.
- Transfer to platter; cover to keep warm.
- Carefully wipe any crumbs from skillet with paper towel.
- Mix chicken broth and corn starch until well blended.
- Add mushrooms, shallots and dressing to skillet; cook 5 min., stirring frequently.
- Stir in corn starch mixture; cook 1 to 2 min.
- or until sauce is thickened, stirring frequently.
- Serve spooned over turkey.
egg, water, whole wheat crackers, ground thyme, ground sage, turkey cutlets, canola oil, corn starch, mushrooms, shallots
Taken from www.kraftrecipes.com/recipes/turkey-cutlets-mushroom-sauce-127041.aspx (may not work)