Turkey Cutlets with Horseradish Sauce

Turkey Cutlets

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Turkey Cutlets in a Tomato Horseradish Sauce with spaghetti is a warming main course that is done in the time it takes to cook that pasta.


  • 12oz (350gr) turkey cutlets, cut in half if large
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 rib celery, chopped
  • 15oz (450gr) whole tomatoes, peeled, chopped, juices reserved
  • 13 tbs prepared horseradish
  • 2 tsp Dijon-style mustard
  • 1/3 cup (3oz, 90ml) Greek yogurt
  • 1 tsp dried basil
  • 1 tbs olive oil
  • 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
  • 4oz (120gr) spaghetti


  • Cook spaghetti in boiling water according to package instructions.
  • When done, drain and set aside.
  • While pasta cooks:
  • Heat oil in medium nonstick skillet.
  • Add onion, celery, garlic and sauté about 5 minutes.
  • Move vegetables to the side and add turkey cutlets.
  • Lightly brown on each side, about 5 minutes.
  • Remove turkey.
  • Add tomatoes, reserved juices, mustard, horseradish and basil.
  • Stir well and bring to a boil.
  • Return turkey to pan, reduce heat and simmer, uncovered, 5 – 10 minutes, depending on thickness of turkey.
  • Dissolve cornstarch in water.
  • Remove turkey to small platter.
  • Increase heat under sauce. Add cornstarch and stir until thickened and clear.
  • Add yogurt and stir.
  • Spoon sauce over turkey, spaghetti, and serve.


My horseradish sauce is mild. Adjust the recipe to fit yours and your taste.
You could substitute chicken tenders or chicken breasts for the turkey cutlets.
Use sour cream in place of the Greek yogurt.


Keywords: turkey cutlets, horseradish sauce, spaghetti

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