| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Turkey cutlets with broccoli, olive oil, and Parmesan cheese.

Turkey Cutlets Divan

4 tablespoons butter
4 tablespoon all-purpose flour
1 1/2 cups milk
Salt and pepper to taste
1 pound Honeysuckle White® Breast Cutlets

2 tablespoons olive oil
1/2 cup all-purpose flour
2 1/2 cups broccoli, cooked and chopped
3/4 cup freshly grated Parmesan cheese

1. Melt the butter in a saucepan. Whisk in the flour and cook for 5 minutes. Add the milk and stir until smooth. Simmer for 20 minutes. Add salt and pepper.
2. Pound the turkey cutlets until very thin.
3. Heat the oil in a skillet.
4. Dredge the turkey in the flour. Add to the hot oil and brown on both sides.
5. Lightly oil a medium casserole dish. Add the broccoli. Top with the cooked turkey. Pour the milk sauce over and sprinkle on the Parmesan cheese.
6. Bake at 375° F. for 20 minutes or until lightly browned.

Makes 4 servings.

Nutrition Facts:
Serving size: 10.3ounce/291.5g
Calories per serving: 490
Calories from fat 225
Total fat: 25 g
Saturated fat: 12 g
Cholesterol: 116 mg
Sodium: 550 mg
Carbohydrate: 25 g
Fiber Carbs: 4 g
Sugar Carbs: 3 g
Protein: 42 g

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.

||| Save this Recipe on Delicious |||