Putenbrustschnitzel in cremiger Pilzsauce

Zutaten

• 1 lb turkey breast cutlets
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 8 oz baby portobello mushrooms, sliced
• 1 tbsp minced garlic
• 1 tsp dried parsley
• 1/2 tbsp fresh rosemary, chopped
• 1 cup heavy cream
• 1/4 cup freshly shredded parmesan cheese

Zubereitung

1. 1

   Mix garlic powder, salt, and pepper. Rub over...: Mix garlic powder, salt, and pepper. Rub over turkey cutlets evenly.

2. 2

   Heat olive oil in a skillet over medium-high...: Heat olive oil in a skillet over medium-high heat. Sear cutlets for 2–3 minutes per side until browned. Remove and set aside.

3. 3

   In the same pan, melt butter. Add mushrooms...: In the same pan, melt butter. Add mushrooms and cook for 1 minute. Add garlic, parsley, and rosemary. Sauté for 2 more minutes.

4. 4

   Add heavy cream and bring to a simmer....: Add heavy cream and bring to a simmer. Lower heat and cook until slightly thickened. Stir in parmesan cheese and combine well.

5. 5

   Return turkey cutlets to the pan and simmer...: Return turkey cutlets to the pan and simmer for 1–2 minutes. Season with additional salt and pepper to taste.

6. 6

   Remove from heat and serve hot.