Season both sides of each turkey cutlet with salt and pepper. Lightly dust each 1 cutlet with flour, shaking off the excess.
Toss the mushrooms with 3 tablespoons flour. Set aside.
Heat 3-4 tablespoons olive oil in a large skillet over medium heat. Add the turkey cutlets in a single layer, working in batches if necessary, and sear for 3 minutes. r IIJ, the cutlets over and cook for about 3 minutes on the other side, removing them to 1 platter as they are done. Once all the cutlets are seared, heat 1-2 tablespoons ollV( · oil in the pan and add the floured mushrooms and the shallots. Saute for 4 m111u1t•, Add the artichokes and heat through. Turn off the heat and add the wine. Return to low heat and swirl and stir 111 I I 11, nondairy sour cream and margarine. Whisk as the margarine melts, until smooth.
Pour the mushroom and artichoke mixture over the turkey cutlets. Serve hot.
Ingredients:
- 6 white-meat turkey cutlets
- fine sea salt
- freshly ground black pepper
- all-purpose flour
- 8 ounces crimini mushrooms, sliced ½ cup olive oil, divided
- 3 shallots, thinly sliced
- 2 (13.75-ounce) cans artichoke hearts or bottoms (not in oil), rinsed
- 1½ cups Marsala wine or sweet vermouth
- 1 ½ tablespoons nondairy sour cream, such as Tofutti brand
- 1 1/2 tablespoons margarine, cut into 4 pieces
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Recipe by Susie Fishbein
Status: Meat
Prep Time: 1o minutes
Cook Time: 15 minutes
Yield: 6 servings