Mustard Turkey Cutlets Recipes

MUSTARD TURKEY CUTLETS

Mustard Turkey Cutlets image

Grilled turkey cutlets are treated with a slightly sweet sauce that mustard-lovers will thoroughly enjoy. This recipe feels fancy, but it's ideal for a weeknight. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 teaspoons cornstarch
1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1/2 cup thawed apple juice concentrate
1/4 cup Dijon mustard
1-1/2 tablespoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
1 package (17.6 ounces) turkey breast cutlets
1 teaspoon olive oil

Steps:

In a small saucepan, combine the cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gradually whisk in the concentrate, mustard and rosemary until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Set aside 1/4 cup sauce., Brush turkey with oil; sprinkle with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining sauce. Brush with reserved sauce before serving.

Nutrition Facts : Calories 230 calories, Fat 2g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 725mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

HONEY MUSTARD CUTLETS

Honey Mustard Cutlets image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 thin-cut boneless pork loin chops
Salt and freshly ground black pepper
1/4 cup grainy Dijon mustard
1/4 cup honey
2 tablespoons cider or wine vinegar
1 cup bread crumbs
2 tablespoons freshly chopped thyme leaves
1 lemon, zested
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons orange marmalade or apricot preserves
1 cup chicken stock
2 teaspoons Worcestershire sauce

Steps:

Line a baking sheet with a wire rack.
Heat the oven to 275 degrees F.
Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

EASY TURKEY CUTLETS WITH POTATOES AND MUSHROOMS

Easy Turkey Cutlets with Potatoes and Mushrooms image

Parmesan cheese helps brown the cutlets and keeps them moist during broiling.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 55m

Number Of Ingredients 9

Ingredients

1 pound red potatoes, cut into 1-inch pieces
1 1/2 pounds small white button mushrooms, stems trimmed
2 strips bacon (2 ounces), cut crosswise into 1/2-inch pieces
1/2 teaspoon dried sage
Coarse salt and ground pepper
8 turkey cutlets (3 to 4 ounces each)
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Grainy mustard, for serving

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.

Nutrition Facts : Calories 395 g, Fat 6 g, Fiber 2 g, Protein 60 g

TENDER BREADED TURKEY CUTLETS

Tender Breaded Turkey Cutlets image

I came up with this thinking of a different way to serve the turkey breast. The sour cream seals in the moisture and no one would ever guess that it's in there. A great new way to try turkey. This is my husband's new favorite turkey dish.

Provided by Tanya Belt

Categories Meat and Poultry Recipes Turkey Breasts

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 cup Italian seasoned dry bread crumbs
¼ cup grated Parmesan cheese
4 turkey breast cutlets, 1/4 inch thick
½ cup fat free sour cream
1 tablespoon extra virgin olive oil

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.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 24.8 g, Cholesterol 133.5 mg, Fat 7.9 g, Fiber 1.5 g, Protein 53.1 g, SaturatedFat 2.3 g, Sodium 749.8 mg, Sugar 4.8 g

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