Easy Turkey Cutlets Recipes

TENDER BREADED TURKEY CUTLETS

Steps:

• Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
• Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

TURKEY CUTLETS WITH PAN GRAVY

Steps:

• Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle over turkey. In a large skillet, heat oil over medium-high heat. Add cutlets in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm., In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining pepper. Serve with turkey.

TURKEY CUTLETS WITH SAUSAGE AND ZUCCHINI AND TIPSY GRAVY

Steps:

• Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the bread crumbs combined with cornmeal, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the bread crumb mixture.
• In a medium skillet, heat a drizzle of oil over medium-high heat. Add the sausage, and brown and crumble for 5 minutes. Stir in the onions, peppers, garlic, zucchini, thyme and salt and pepper, to taste. Cover and cook until the zucchini is tender, about 10 to 12 minutes
• Heat a saute pan with 1/4-inch of oil over medium to medium-high heat.
• Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp.
• For the gravy:
• Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3 to 4 minutes. Season with salt and pepper, to taste.
• Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve.

SIMPLE TURKEY CUTLETS

Steps:

• Juice orange and add honey. Stir thoroughly.
• Melt butter in pan over medium heat.
• Add cutlets. Season lightly with salt and pepper.
• Cook five minutes each side. Season other side after flip.
• Add orange and honey mixture. Cook one to two minutes per side until cutlet begins to brown.

EASY STUFFED TURKEY CUTLETS

Steps:

• Preheat oven to 350*.
• Spray a shallow baking dish with vegetable cooking spray.
• To prepare stuffing, in a large bowl, combine spinach, ricotta, onion, parmesan and oil.
• Mix well.
• Reserve 1/2 cup of mixture.
• Add egg white to remaining mixture.
• Lay cutlets flat on work surface.
• Spread 2 Tablespoons of stuffing over each cutlet.
• Tightly roll up cutlets, jelly-roll style.
• Press edges together.
• Place in prepared pan, seam side down.
• Bake until cooked through, about 30 minutes.
• While turkey is baking, place reserved spinach mixture and broth in a blender.
• Process until smooth, about 30 seconds.
• Transfer to a small saucepan; heat over low heat for 2 minutes.
• Spoon 2 tablespoons of sauce on each serving plate and top with slices of turkey, cut at an angle.

EASY TURKEY CUTLETS WITH POTATOES AND MUSHROOMS

Steps:

• Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), arrange potatoes and mushrooms in a single layer. Sprinkle with bacon, sage, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Broil, tossing every 5 to 6 minutes, until potatoes are tender and browned, 20 to 25 minutes. Transfer to a serving bowl (reserve sheet).
• Place turkey cutlets on sheet; season with salt and pepper, and sprinkle with Parmesan, dividing evenly. Broil until cheese is golden and turkey is opaque throughout, 6 to 8 minutes.
• Meanwhile, toss potatoes and mushrooms with parsley; season with salt and pepper. Keep warm.
• Serve turkey cutlets with potato-mushroom mixture, accompanied by grainy mustard.