Turkey Cutlets with Squash, Swiss & Honey Sauce

Our dietitians' favourite

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
Yields 4 servings
turkey cutlets with squash swiss honey sauce
Turkey cutlets are a terrific alternative to veal. In fact, this video shows how to stuff 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.

Ingredients

  • 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
  • Sauce
  • 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

Preparation

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.

Tips

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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Nutrition

Nutritional Information

per serving
Energy: 435 Calories
Protein: 45 g
Carbohydrate: 29 g
Fat: 16 g
Fibre: 3.1 g
Sodium: 220 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 23 % / 248 mg
Selenium: 86 %
Vitamin A: 85 %
Vitamin B12: 71 %
Vitamin B6: 62 %