Ingredients Jump to Instructions ↓

  1. 1 tablespoon flour

  2. 6 tablespoons grated Parmesan cheese, divided

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon ground black pepper

  5. 1/2 teaspoon dried basil

  6. 6 tablespoons butter, divided

  7. 6 turkey cutlets (about 6 ounces each), pounded to a 1/2-inch thickness

  8. 1/4 cup dry white wine

  9. 12 ounces fettuccine, prepared according to package directions

Instructions Jump to Ingredients ↑

  1. In a pie plate, combine flour, 3 tablespoons Parmesan, the salt, pepper and basil. Dredge both sides of turkey cutlets in mixture.

  2. In a large skillet over medium-high heat, melt 2 tablespoons butter, cook turkey cutlets until golden brown and no longer pink in center. Remove from skillet and keep warm.

  3. Pour wine into skillet with drippings, boil rapidly until syrupy and reduced to about 2 tablespoons. To serve, toss hot fettuccine with remaining butter and Parmesan until well combined. Arrange pasta on large serving platter and arrange turkey cutlets over noodles. Top with wine sauce.


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