Are you tired of turkey yet? Here is a different way to cook it – could almost be veal ( almost)

By this time of year I am getting tired of turkey. So I found this way to cook them. Ok so who are we fooling? This is not veal – but it is low in calories and quite tasty. Give it a try!

Turkey Cutlets – a Creative Way


  • 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 lbs turkey cutlets from turkey breast (about 1/4 inch thick)
  • 1 tbsp canola oil
  • 1 large parsnip, peeled and cut into 2 inch by 1/4 inch sticks
  • 1 apple, cored and thinly sliced
  • 4 ounces fresh shiitake mushrooms, stems discarded, caps sliced
  • 4 ounces of baby carrots chopped
  • 2 tbsp sherry vinegar or cider vinegar
  • 1 cup Better than Bouillon chicken broth
  • 1 tbsp finely chopped fresh sage, or 1 tsp 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 1 1/2 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 1 and 1 /2 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, carrots 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, 8-10 minutes. Stir in sage. Spoon the vegetables and sauce over the turkey and serve.

You could serve this with basmati rice – but I like it best with the nutty flavor of brown rice.

Below is a picture of me with the Chef at Chiang Mai Four Seasons Tented Camp in Thailand with my computer – taking his pearls of wisdom on how to cook all sorts of wonderful dishes. What fun that was!


About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all – Grandma to multiple grandchildren, grandnephews and nieces worldwide.

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