Turkey Cutlet with Mushroom Sauce Recipe
Servings: 50
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Ingredients
- 50 turkey steaks
- 1 Tbsp white pepper
- 1 Tbsp garlic powder
- 6 cups flour, all purpose
- 1 cup oil
- 2 gals turkey stock
Directions
- Thaw turkey steaks on a sheet tray overnight in the walk-in.
- Mix flour, white pepper, and garlic powder together in a pan. Dredge both sides of turkey cutlet in flour.
- Heat skillet to 325 degrees. When oil in skillet is hot begin browning cutlets in batches (be careful not to crown cutlets together). When all cutlets are browned on both sides, place on sheet tray to cool.
- Brown mushrooms in 2 Tbsp vegetable oil. When mushrooms are browned add the turkey stock and bring to a gentle simmer. Simmer for 5 minutes then take off heat. When stock has stopped boiling add the roux to thicken. Cook the mushroom sauce an additional 5 minutes to eliminate the raw flour taste.
- Shingel turkey cutlets in a full hotel pan (do not overcrowd). Ladle mushroom sauce over the top. Cover pan with foil and finish cooking in a 325 degree oven until internal temperature of turkey reaches 165 degrees for 15 seconds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 50 servings | |
| Calories 105 | |
| Calories from Fat 41 | 39% |
| Total Fat 4.66g | 6% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 240mg | 10% |
| Potassium 141mg | 4% |
| Total Carbs 12.26g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.08g | 0% |
| Protein 3.11g | 5% |
