Turkey Strips with Mushroom and Wine

2 pounds turkey schnitzel, cut into 1-inch strips

Bread crumbs to cover

½ lbs. mushrooms, sliced

¾ cup white wine

Canola oil for sautéing

Heat oil in large frying pan. Dredge schnitzel with bread crumbs and when oil is hot, begin to fry. Fry until both sides are brown, about 2 minutes per side. You will need to proceed in batches, adding more oil as necessary. As each batch finishes remove to baking pan. When all the turkey is done, lightly sauté the mushrooms in the remaining oil and pour over the turkey. Cover with white wine. Can be served immediately or can be covered and reheated for about ½ hour before serving. Serves 12.

2 thoughts on “Turkey Strips with Mushroom and Wine

  1. Would chicken cutlets work in this recipe? I haven’t really ever seen turkey cutlets in the meat dept… Also, I just wanted to clarify – you don’t cook the wine at all before pouring it on?
    Thanks for the great recipes!

  2. Chicken cutlets would work just as well; I frequently use them. You are correct; the wine is not cooked before pouring on.

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