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Nutrition Facts
Serving Size 1 (985g) Recipe makes 4 servings
Calories 1354
Calories from Fat 327		(24%)
Amount Per Serving		%DV
	Total Fat 36.4g	55%
	Saturated Fat 13.8g	69%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 10.4g
	Trans Fat 0.1g
Cholesterol 504mg		168%
Sodium 451mg		18%
Potassium 3235mg		92%
Total Carbohydrate 55.0g		18%
	Dietary Fiber 31.3g	125%
	Sugars 5.7g
Protein 200.7g		401%
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Sage Turkey Cutlets (Salbeischnitzel)

Recipe #36643 | 30 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: HeatherFeather
Aug 9, 2002

I discovered this quick but elegant recipe in the German cooking magazine, Schoner Essen. Translated directly from the German (click on the conversion button to obtain US measurements instantly).

SERVES 4 (change servings and units)

Ingredients

300 g red onions
4 tablespoons oil
120 ml red wine
1 teaspoon sugar
salt and pepper, to taste
8 skinless boneless turkey breasts, thinly pounded (about 80 grams each)
40 g butter
12 fresh sage leaves

Directions

1
Peel the onion and slice it into thin rings.
2
Heat a skillet and sweat the onions in 2 Tbsp of oil, covered, until they look translucent.
3
Add the red wine and the sugar and cook together 5-8 minutes, uncovered.
4
Sprinkle with salt and pepper to taste.
5
In another pan, heat 2 Tbsp oil and over fairly high heat brown turkey cutlets 2-3 minutes per side, or until almost cooked through.
6
Lower the heat and add the butter and the sage leaves and cook enough to heat through and to cook turkey completely (but be sure not to overcook or cutlets will get too dry).
7
Season with salt and pepper, to taste.
8
Set the cutlets, drizzled with any extra pan sauce, on serving plates and top with a bit of the red onions.
9
You may use boneless skinless chicken breasts, pounded very thin- but adjust cooking times.

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Featured Reviews for This Recipe

From: Winnie Watson

On Jun 4, 2009

These were great! The onions and red wine had such a sweet flavor they just accented the cutlets so well. I only made half the recipe since there's just the two of us and I probably used too much butter since converting isn't my strong suit. Thanks for posting! Winniewombat

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From: Gringamuyloca

On Sep 20, 2007

Maybe not the healthiest dinner I've cooked, but definitely one of the best ways I've done turkey! So nice to find a recipe that isn't breaded. I too used turkey thigh cutlets instead of turkey breast and also had to use dry sage. DB has asked me to keep this one on the "PMA" list.(Please make again) Served this along with Roasted Potatoes and Sage # 4370 and Sauteed Green Apples and Leeks #140524. Thanks HeatherFeather!!

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From: Derf

On Jul 2, 2006

Another really good one HeatherFeather!! The local grocer had turkey cutlets on special, so I didn't have to pound them, it was done for me. Followed the recipe, except for the sage leaves,my garden sage got caught in the frost a couple of nights ago, so had to resort to dried sage, it seemed to work just fine. The red onion, red wine and sage were a great combination. I will try this again, perhaps as you suggest with chicken breasts next time. Thanks for sharing!! Just thought I'd add that I make this quite regularly and it is always good! Had an oportunity to take a photo tonight so will add it also. Quite delicious, the onions are always wonderful and really complemnt the turykey. Thanks again for posting.

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