CHEESY TURKEY MILANESE
Coat turkey steaks with breadcrumbs, then grill with mozzarella, and serve with spaghetti in tomato sauce for a cheap Italian-inspired meal
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Put the flour in a bowl with a little seasoning, beat the egg in another bowl with a splash of water. Tip the breadcrumbs and rosemary into another bowl, drizzle over 1 tbsp oil and rub together with your fingers until the breadcrumbs are a little moist. Dip the turkey steaks into the flour, dust off the excess, then dip in the egg followed by the breadcrumbs, pressing to help them stick. Put on a plate and chill while you prepare the sauce.
- Heat the remaining oil in a large pan. Add the garlic and sizzle for 30 secs, then add the tomatoes. Season and bubble for 15 mins until the sauce is thick, adding a pinch of sugar if the taste is too sharp. While the sauce cooks, heat oven to 200C/180C fan/ gas 6, put the turkey steaks on a baking tray and bake for 10 mins, then remove from the oven, top with mozzarella slices and return to the oven for another 5 mins, until the turkey is cooked through and the cheese has melted.
- Meanwhile, cook the spaghetti following pack instructions. Drain, then toss through the tomato sauce. Divide between plates and top with a turkey steak and a generous scattering of basil leaves.
Nutrition Facts : Calories 810 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 57 grams protein, Sodium 0.9 milligram of sodium
TURKEY MILANESE
Steps:
- Heat the oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown and liquid has evaporated. Add 1 cup of turkey gravy, thyme and enough wine just to dilute slightly. Cook until heated through. Keep warm over low heat.
- Place the flour on a large plate and season with salt and pepper. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the bread crumbs on a plate and season with salt and pepper.
- Heat 1/4 cup of canola oil in a medium high sided saute pan until it just begins to shimmer. Dredge the sliced breast in the flour, tap off excess then dip in the egg wash letting any excess drip off and then dredge in the bread crumbs. Place in the oil and cook until just golden brown on both sides. Remove from pan and place on a plate lined with paper towels.
- Whisk together the vinegar, pomegranate molasses, mustard and salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula to the bowl and toss with the dressing; season with salt and pepper.;
- Assembly: Spoon some of the mushroom gravy on 4 large plates, top with 2 pieces of the turkey. Place some of the salad on top of the turkey and sprinkle with some of the cheese.
TURKEY MILANESE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.
- Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs and then into the bread crumbs to coat. Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.
- Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with lemon wedges on the side.
TURKEY CUTLETS MILANESE WITH WATERCRESS SALAD
Categories Salad Leafy Green Poultry turkey Quick & Easy Fall Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make turkey cutlets:
- Pat turkey dry and spread seasoned flour on a plate. In a small shallow bowl beat eggs lightly and in another small shallow bowl stir together bread crumbs and Parmesan.
- Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off. Coat cutlets with bread crumb mixture and put on a wax-paper-lined tray.Chill cutlets 15 minutes.
- In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through. Remove skillet from heat.
- Make salad:
- In a bowl combine watercress and onion and drizzle with oil, tossing to coat. Add lemon juice and salt and toss well.
- Transfer cutlets with a slotted spatula to paper towels to drain briefly and arrange on plates. Top cutlets with salad and serve with lemon wedges.
CHEESY HOT TURKEY SANDWICHES
This is a great way to use your Thanksgiving turkey leftovers. Goes together quick and then a simmer in the slow cooker to melt the cheese and blend the flavors. Freezes well also.
Provided by SoDakCook
Categories Lunch/Snacks
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix and heat in slow cooker on high one hour, then on low one hour, stirring often. Serve on buns.
Nutrition Facts : Calories 337, Fat 17.2, SaturatedFat 3.8, Cholesterol 90.4, Sodium 542, Carbohydrate 12.2, Fiber 0.7, Sugar 3.3, Protein 32.3
CHEESY TURKEY WITH PASTA
This is a tasty cheesy pasta dish that's a great way to use leftover turkey. Chicken can also be used instead of turkey.
Provided by SUSANBAILEY
Categories Meat and Poultry Recipes Turkey Breasts
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan or deep skillet, melt the butter over low to medium heat; blend in flour. Slowly add turkey stock, pasta sauce, and water. Mix well. Stir in onion soup mix and garlic; season with salt and pepper.
- Sprinkle in the Monterey Jack, Cheddar cheese and turkey. Stir until the cheese is melted and the meat is heated through. Spoon sauce over pasta and serve.
Nutrition Facts : Calories 579.3 calories, Carbohydrate 63.1 g, Cholesterol 90.4 mg, Fat 20.1 g, Fiber 3.5 g, Protein 36.6 g, SaturatedFat 9.8 g, Sodium 537.9 mg, Sugar 4.5 g
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