Most people cannot resist bacon and cheese.
I cannot resist a white wine / yogurt sauce.
As the weather cools and the cooking returns to the kitchen, my thoughts turn to our favorites.
We have all winter to think about healthy….
The turkey cutlets we get here are so versatile.
They are big, so I normally buy 2 cutlets and cut them into thirds; and they are thin so are great to use in stir-fries, quiches, or as a base for something fun.
Just add bacon.
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Turkey Cutlets with Bacon and Cheese
There are lots of flavors in this easy main course: bacon, fresh herbs, white wine and yogurt. Serve with rice or quinoa.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Turkey
- Method: Skillet
- 12oz (360gr) thin turkey cutlets
- 6 – 7 slices Canadian bacon
- 4oz (125gr) fresh mozzarella, sliced
- 1 tbs olive oil
- 1/3 cup (3oz, 90ml) white wine
- 1/3 cup (3oz, 90ml) chicken stock
- 1 tbs fresh oregano, chopped
- 1 tbs fresh marjoram, chopped
- 1 tbs cornstarch (maizena) dissolved in 2 tbs water
- 1/3 cup (3oz, 90gr) Greek or plain yogurt
- Cut turkey cutlets to rougly the same size as the bacon.
- Heat oil in large nonstick skillet.
- Quickly brown turkey scallops on both sides.
- Top each turkey scallop with a slice of bacon.
- Add wine, chicken stock, herbs, cover and simmer 10 minutes.
- Remove turkey / bacon and put on an oven-safe platter.
- Top each piece with a slice of mozzarella.
- Place in a warm, 200F (100C) oven while you finish the sauce.
- Heat the sauce in the skillet to a simmer.
- Add cornstarch mixture and stir until thickened.
- Stir in yogurt.
- Remove platter when mozarella just starts to melt.
- Spoon sauce over and serve.
Canadian bacon is the same as back bacon.
Cut the turkey to the size you want, and the mozzarella in enough slices to match the turkey. You could substitute chicken breasts or chicken tenders, pounded thinly.
Substitute sour cream for the yogurt if you prefer.
Keywords: turkey cutlets, bacon, cheese
I’m traveling at the moment… meeting up with family for our 5th family reunion. Details later.
I don’t plan on working while I’m gone (it’s called vacation, for those who don’t know) so I’m scheduling the recipes in advance – some old, some new.
I’ll just leave you with some informative tidbits from the past to round out my posts.
The rest of the herbs:
Parsley: Goes with eggs, potatoes, soups, pasta dishes, fish, poultry. Combine with basil, bay, chives, chervil, dill, oregano, oregano, rosemary, sage, thyme.
Rosemary: Goes with breads, pork, lamb, game, dried beans, summer squash. Combine with basil, bay, marjoram, sage, savory, tarragon, thyme.
Sage: Goes with breads, game, duck, goose, pork, turkey, soups, pasta dishes with sausage or pork. Combine with basil, bay, chives, marjoram, mint, oregano, parsley, rosemary, savory, tarragon, thyme.
Savory, summer: Goes with green beans, peas, lentils, eggs, pork, veal, poultry, fish. Combine with basil, bay, marjoram, oregano, rosemary, sage, tarragon, thyme.
Tarragon: Goes with sauces, salad dressings, fish, poultry, eggs, some sauces. Combine with bay, marjoram, parsley, savory, thyme.
Thyme: Goes with soups, stews, most meats, sausages, salads and salad dressings, sauces. Combine with basil, bay, marjoram, oregano, rosemary, sage, savory, tarragon.