- Marinate Time
- 15 mins
- Prep Time
- 10 mins
- Total Time
- 25 mins
- 1/4 cup
- Compliments Butter
- 1 pkg
- sliced mushrooms
- 8 ounces
- clove garlic, minced or pressed
- Salt and freshly ground pepper
- 1/4 cup
- Compliments Unbleached Flour
- Compliments Large Eggs, well beaten
- 1/2 cup
- 1 tbsp
- minced Compliments Organic Fresh Sage
- 1 pkg
- Compliments Balance Turkey Breast
- 1 pound
In a 12 to 14-inch nonstick frying pan, melt 1 tablespoon butter over medium high heat.
Add mushrooms, garlic, and salt and pepper to taste.
Stir often until mushrooms are well browned, 7 to 8 minutes.
Transfer to a bowl and keep warm.
Spoon flour into a wide, shallow bowl.
Pour eggs into a second wide, shallow bowl.
And in a third wide, shallow bowl, combine cornmeal, sage, and salt and pepper to taste.
One at a time, dip turkey cutlets first into flour, then in eggs, then in cornmeal; turn cutlets to coat well in each bowl.
Transfer coated cutlets to a plate.
Melt half of the remaining butter in the frying pan over medium high heat.
Add half the cutlets and cook, turning once, until both sides are browned and meat is no longer pink in center (cut to test), 3 to 4 minutes total.
Transfer cooked cutlets to a serving platter and keep warm.
Repeat to use remaining butter and turkey.
Top cutlets with warm mushrooms and serve immediately.
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