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Turkey Cutlets with Parsnips, Apples & Shiitakes

  • 35 m
  • 35 m
EatingWell Test Kitchen
“Simple to prepare, the unusual combination of parsnips, apples and shiitakes becomes a rich-tasting sauce.”


    • ½ cup all-purpose flour
    • ½ teaspoon salt
    • ½ teaspoon freshly ground pepper
    • 1½ pounds turkey cutlets, (about ¼ inch thick)
    • 1 tablespoon canola oil
    • 1 large parsnip, peeled and cut into 2-by- ¼-inch sticks
    • 1 apple, cored and thinly sliced
    • 4 ounces fresh shiitake mushrooms, stems discarded, caps sliced
    • 2 tablespoons sherry vinegar or cider vinegar
    • 1 cup reduced-sodium chicken broth
    • 1 tablespoon finely chopped fresh sage, or 1 teaspoon dried rubbed sage


  • 1 Combine flour, salt and pepper in a shallow dish. Lightly dredge turkey cutlets in the flour, shaking off the excess.
  • 2 Heat 1½ teaspoons oil in a large nonstick skillet over medium-high heat. Add half of the cutlets and saute until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side. Transfer to a platter and keep warm. Add the remaining 1½ teaspoons oil to the pan and cook the remaining cutlets in the same manner, transferring them to the platter when they are cooked.
  • 3 Add parsnips, apples and shiitakes to the pan and cook, shaking the pan occasionally, until the vegetables begin to soften, about 2 minutes. Add vinegar and stir to scrape up any browned bits. Add broth and simmer over medium heat until the vegetables are tender and the sauce has reduced, 8 to 10 minutes. Stir in sage. Spoon the vegetables and sauce over the turkey and serve.
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