1/2 cup (packed) grated Fontina cheese (about 3 oz.)
1/2 cup grated Parmesan cheese (about 1 1/2 oz.)
Instructions
Butter 13x9x2-inch glass baking dish. Mix first 4 ingredients in small bowl to blend. Sprinkle all fo seasoning mixture over both sides of cutlets, pressing to adhere. Melt 1 Tbsp. butter in large nonstick skillet over medium-high heat. Add 3 cutlets; saute until brown, about 1 1/2 minutes per side. Transfer to prepared dish. Melt 1 more Tbsp. butter in skillet. Brown remaining cutlets; transfer to same dish.
Melt remaining 3 Tbsp. butter in same skillet over medium-high heat. Add shallots and saute 1 minute. Add mushrooms. Saute until brown, about 6 minutes. Add 1 Tbsp. flour, stir 1 minute. Add 1 Tbsp. flour; stir 1 minute. Add wine and boil 1 minute, whisking occasionally. Add broth and cook until sauce thickens slightly, whisking occasionally, about 3 minutes. Season sauce with salt and pepper. Pour sauce over cutlets. Sprinkle cheeses over. (Can be made 1 day adhes; cover and refrigerate.)
Preheat oven to 400 degrees. Bake cutlets uncovered until heated through and cheeses melt, about 10 minutes.
Originally Submitted
9/4/2011
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