Turkey Cutlets with Leeks and Butter Sage Sauce
User Reviews
4.9
72 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
4
-
Calories
699 kcal
-
Course
Main Course
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Cuisine
American
Turkey Cutlets with Leeks and Butter Sage Sauce
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A wonderful dish anytime you want to enjoy turkey without dealing with an entire bird. Perfect for holidays or even just a weeknight meal.
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Ingredients
Turkey cutlets:
- 16 oz turkey cutlets
- ⅛ tsp kosher salt
- ½ cup flour
- 1 egg (beaten)
- 1 cup plain breadcrumbs (preferably homemade)
- 5 Tbsp olive oil (or more as needed)
Leek and butter sage sauce:
- 6 oz leek (one large leek)
- 5 Tbsp butter (unsalted, cut into 1 Tbsp pieces)
- 1 Tbsp light olive oil (not extra virgin)
- ⅓ cup dry white wine
- ½ cup chicken broth (or ½ tsp Better than Bouillon with ½ cup/118 ml water)
- 3 Tbsp heavy cream
- 1 Tbsp sage (finely minced, fresh)
- ⅛ tsp salt (to taste)
- ⅛ tsp pepper (to taste)
Instructions
Make the turkey cutlets:
- Soak the turkey cutlets in water for half an hour.
- Drain and place on a rack over the sink, sprinkling both sides lightly with Kosher salt. Leave for 15 minutes, (meanwhile, make the butter sage sauce, below) then rinse and pat dry with paper towel.
- Place the flour, beaten egg and breadcrumbs in separate bowls (which can accomodate the size of the cutlets). Begin dipping the cutlets in the flour, then coat in egg, and finally the breadcrumbs. Set on a large sheet of wax paper or a tray.
- Heat oil in a nonstick fry pan over medium high heat, then begin frying cutlets.
- Fry until thoroughly cooked, and golden brown on both sides, adding more oil as needed.
- Remove from the pan and place on paper towel lined plate and keep the breaded turkey cutlets warm until ready to serve with sauce.
Make the Leek with Butter Sage Sauce:
- Trim the leek, slit lengthwise, and then cut into thin slices. Wash well to remove any dirt that may be in them.
- Dry well, then sauté leeks in two tablespoons of the butter, half teaspoon of salt, and the olive oil, over medium heat for a few minutes until soft.
- Increase the heat to medium high and add the wine. After about a minute, add the chicken broth and continue to cook to reduce by about half.
- Next, lower the burner to medium and toss in the chopped sage. Add the cream and stir well.
- Begin adding one tablespoon of butter, one at a time, until each one has melted (three total). Add salt and pepper to taste, then remove from heat.
- Finally, spoon leeks and sauce over turkey schnitzel and serve hot.
- Serve as a course by itself, or with mashed potatoes (or your choice of potatoes) or other side.
Notes
- Can be made gluten free by omitting the egg dip and breading.
Nutrition Information
Show Details
Serving
1
Calories
699kcal
(35%)
Carbohydrates
39g
(13%)
Protein
37g
(74%)
Fat
43g
(66%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
168mg
(56%)
Sodium
648mg
(27%)
Potassium
205mg
(6%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1380IU
(28%)
Vitamin C
5mg
(6%)
Calcium
109mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 699 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 699kcal | 35% |
| Carbohydrates | 39g | 13% |
| Protein | 37g | 74% |
| Fat | 43g | 66% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 648mg | 27% |
| Potassium | 205mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1380IU | 28% |
| Vitamin C | 5mg | 6% |
| Calcium | 109mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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