Turkey Cutlets with Creamy Country Mustard Sauce

Lustre Craft Cookware
Cook Time 35 minutes
Course Entrée


  • 12" Large Skillet


  • 2 tsps. Extra Virgin Olive Oil divided
  • 10 oz. White Mushrooms
  • 2 Shallots minced
  • Salt
  • 1 Garlic Clove minced
  • 6 oz. Turkey Cutlets
  • Black Pepper
  • ½ cup Brandy or Medium-Dry Sherry
  • 2 tbsp. Whole Grain Mustard
  • 2 tbsp. Low Fat Sour Cream
  • 1 tbsp. Chopped Parsley optional


  • Heat 1 teaspoon of the oil over medium heat in the 12" Large Skillet. Add the mushrooms, shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the shallots are translucent-5 minutes.
  • Remove the mushroom mixture from the pan and place in a warm bowl.
  • Heat the remaining oil over medium heat. Lightly season the turkey with slat. Add the cutlets to the pan and cook until browned, approximately 4 to 5 minutes.
  • Turn the turkey and cook until browned on the side. Remove the turkey from the pan and set aside.
  • Off heat, add the brandy to the pan; place the sauté pan over medium heat and stir in the mustard.
  • Return the turkey to the pan and then add the mushrooms. Cover and cook until the Vapor Seal® forms.
  • Spin the lid then reduce the heat to low. Cook for 5 minutes. Transfer the turkey to dinner plates. Stir the sour cream into the sauce and heat until warmed through.
  • (Do not boil or the sauce will curdle.) Season with salt and pepper and spoon mushroom sauce over turkey. Sprinkle with chopped parsley if desired.
Keyword Mustard, Turkey