FMCA is for motor coach and motorhome owners. Motorcoach articles, motor home blogs, motor coach advice and motorhome videos.
Add to Favorites
My Favorites
Email this recipe
Print this recipe

Turkey Dilly Dijon

Created by jclawson, Monday, 06 December 2010


The easiest way to dredge meat cutlets or fish filets in seasoned flour is to mix the flour and seasonings on a paper plate, then discard the mess when you're finished.


At a glance
4 servings boneless turkey cutlets
Flour, salt, and pepper
2 tablespoons olive oil
1 tablespoon Dijon-style mustard
1/2-teaspoon dill weed
1/4-cup cream or canned milk


Dredge each cutlet in the seasoned flour and fry in the hot oil until browned on both sides, approximately five minutes per side. Remove the cutlets and add the mustard, dill weed, and milk or cream to the pan. Stir, incorporating any browned bits, until the sauce is heated through. Do not boil. Spoon the sauce over the cutlets. Serve with buttered caraway noodles, steamed carrots, cabbage slaw peppered with raisins and peanuts, and a chocolate candy treat for dessert.

Own a motorhome? Join FMCA
Join FMCA's motorhoming family

Home | Motorhoming | Join FMCA | FMC Magazine | Forums | Conventions | Chapters/Areas | Members | eNewsletter Archive

Privacy Policy | Site FAQs | Site Map | Media | Advertise | Contact Us ® 1996-2014, Family Motor Coach Association

Motorhome news | Reasons to own a motorhome | FMCA and motorhoming | FMCA motorhome rallies and motorcoach conventions | Coach Reviews
W3C Validator