"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rosemary Turkey Cutlets Recipe

  Tried it? Rate this Recipe:


This recipe for Rosemary Turkey Cutlets, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Friday, September 14, 2007


1 pound turkey breast cutlets
1 cup sliced mushrooms
3/4 cup plain nonfat yogurt, or nonfat sour cream
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 teaspoon dried rosemary, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Preheat oven to 350F.

Spray an 8-inch square baking pan with vegetable cooking spray. Arrange turkey in pan.

Top with mushrooms.

In a small bowl, combine yogurt, flour, wine, mustard, rosemary, garlic powder and pepper; mix well.

Spread evenly over turkey and mushrooms.

Bake, uncovered, for 45 minutes or until cutlets are tender and cooked through.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!