Turkey cutlets are a terrific alternative to veal, stuffed turkey cutlets with a wonderful blend of butternut squash, butter and grain mustard. The cutlets are then rolled up and cooked in a broth. When ready, serve with a rich sauce made with honey and melted Swiss cheese.
- Prep: 30 min
- Cooking: 25 min
- Turkey Cutlets
- 1 small butternut squash cut in half
- 1 tbsp (15 mL) old-fashioned mustard
- 2 tbsp (15 mL) butter
- Salt and ground pepper to taste
- 1 tbsp (15 mL) olive oil
- 4 large turkey cutlets of approx. 5 oz (150 g) each
- 2 green onions chopped
- 1 cup (250 mL) chicken broth
- 2 tbsp (30 mL) honey
- 2/3 cup (160 mL) Canadian Swiss Cheese diced or shredded
- 1 tbsp (15 mL) all-purpose flour
- 3 tbsp (45 mL) Milk
Preheat oven to 350 °F (180 °C).
Cook squash in microwave oven 6-8 minutes or until tender. Mash until a purée texture, add mustard, 1 tbsp (15 ml) of butter and seasonings.
Arrange cutlets on the work surface. Spread purée on each of them. Roll cutlets and fix with toothpicks or tie up with string.
In a skillet, heat olive oil and melt in 1 tbsp (15 ml) of butter over high heat. Brown the stuffed cutlets 1-2 minutes on each side. Arrange in an ovenproof plate and season. Bake in oven, uncovered, 12-15 minutes.
Meanwhile, sauté the green onions in skillet for 2 minutes. Deglaze with the broth and honey. Let simmer 3-4 minutes.
Toss cheese with flour, and add it to the sauce. Melt gently, add the milk and adjust seasoning.
Serve the squash-stuffed cutlets topped with the Swiss sauce and accompanied with greens. For a quicker version: serve cooked cutlets on mashed squash and topped with sauce.
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Top 5 Nutrients
|Calcium:||23 % / 248 mg|
|Vitamin A:||85 %|
|Vitamin B12:||71 %|
|Vitamin B6:||62 %|