Pan Roasted Turkey Cutlets With Red Cabbage And Oranges Recipes

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PAN-ROASTED TURKEY CUTLETS WITH RED CABBAGE AND ORANGES



Pan-Roasted Turkey Cutlets With Red Cabbage and Oranges image

Make and share this Pan-Roasted Turkey Cutlets With Red Cabbage and Oranges recipe from Food.com.

Provided by Honeysuckle White a

Categories     Oranges

Time 1h20m

Yield 2

Number Of Ingredients 18

6 turkey cutlets
1/4 cup olive oil
salt
black pepper
1 head red cabbage, thinly sliced
2 onions, thinly sliced
4 tablespoons butter
4 tablespoons sugar
2 cups red wine
1/2 cup red wine vinegar
1/4 teaspoon coriander seed
1/2 teaspoon freshly grated nutmeg
2 cinnamon sticks
1/2 teaspoon dried thyme
juice of one lemon
1/2 teaspoon salt
black pepper
3 oranges

Steps:

  • Melt 2 tbsps of butter in a large heavy pot over a high heat.
  • Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown.
  • Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes.
  • Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350F oven.
  • Bake for about an hour, stirring at least twice.
  • Cut off the peel from the oranges and slice into rounds.
  • When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil.
  • Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches.
  • Cover the cutlets with foil to rest.
  • Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat.
  • Add the orange slices and cook until golden. This will take just a few minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 1022.2, Fat 51.3, SaturatedFat 18.6, Cholesterol 61.1, Sodium 917.2, Carbohydrate 96.4, Fiber 15.7, Sugar 65.9, Protein 9.6

TURKEY CUTLETS WITH ORANGES AND CORIANDER



Turkey Cutlets with Oranges and Coriander image

Provided by Joy Smith

Categories     turkey     Sauté     Quick & Easy     Orange     Spice     Bon Appétit     Connecticut

Yield Serves 4

Number Of Ingredients 9

1 pound turkey breast cutlets (about 6)
1 teaspoon (or more) ground coriander
1 tablespoon all purpose flour
3 tablespoons butter
2 oranges, thinly sliced into rounds, seeds removed
1 cup chopped green onions
1/2 cup canned low-salt chicken broth
1/3 cup orange juice
Chopped fresh cilantro (optional)

Steps:

  • Pat turkey cutlets dry with paper towels. Season generously with coriander, salt and pepper; dust lightly with flour. Melt butter in heavy large skillet over high heat. Working in batches, add turkey cutlets to skillet and sauté until cooked through, about 1 minute per side. Transfer turkey cutlets to platter after each batch is cooked and cover with foil to keep warm. Add orange slices and green onions to skillet and sauté until just heated through, about 2 minutes. Using slotted spoon, arrange oranges and onions atop turkey cutlets. Add broth and orange juice to skillet and boil until reduced to sauce consistency, about 6 minutes. Season sauce with salt and pepper; pour over turkey cutlets. Garnish with cilantro, if desired.

TURKEY CUTLETS WITH PAN GRAVY



Turkey Cutlets with Pan Gravy image

Using cutlets or any boneless meat speeds up cooking time for this quick entree. You can use thin boneless, skinless chicken breast as well. -Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 teaspoon poultry seasoning
1/4 teaspoon seasoned salt
1/4 teaspoon pepper, divided
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons canola oil
2 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth

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.

Nutrition Facts : Calories 292 calories, Fat 15g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 772mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

SAUTEED TURKEY CUTLETS WITH CRANBERRY ORANGE GLAZE



Sauteed Turkey Cutlets with Cranberry Orange Glaze image

Categories     turkey     Fry     Sauté     Quick & Easy     Fall     Chill     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 large egg white
1/2 teaspoon salt
1 cup fine dry bread crumbs seasoned with pepper
four 1/4-inch-thick turkey cutlets (about 3/4 pound), pounded to 1/3-inch thickness between sheets of plastic wrap
1 cup cranberry juice
2 tablespoons lightly packed brown sugar
2 tablespoons cider vinegar
1/4 teaspoon freshly grated orange zest
vegetable oil for frying

Steps:

  • In a bowl whisk the egg white and the salt until the mixture is frothy and in a shallow dish have the bread crumbs ready. Dip the cutlets in the egg white, letting the excess drip off, coat them with the bread crumbs, patting the crumbs to make them adhere, and transfer the cutlets to a rack set on a baking sheet. Chill the cutlets, uncovered, for 15 minutes.
  • While the cutlets are chilling, in a small saucepan boil the cranberry juice until it is reduced to about 1/2 cup, add the brown sugar and the vinegar, and boil the mixture until it is syrupy and reduced to about 3 tablespoons. Stir in the zest and keep the glaze warm.
  • In a large heavy skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking and in it fry the cutlets in 2 batches, turning them once, for 1 1/2 minutes. Transfer the cutlets to paper towels, let them drain, and divide them between plates. Drizzle the cutlets with the glaze.

TURKEY CUTLETS WITH LEMON SAUCE



Turkey Cutlets With Lemon Sauce image

This came from a recipe card at the grocery store. A very quick to prepare, light and flavorful dish. Excellent served with mushroom rice (or risotto) and a steamed vegetable. Great for a fabulous weeknight meal.

Provided by PanNan

Categories     Lemon

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 turkey cutlets (about 1 lb)
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
2 lemons
1 cup chicken broth
2 teaspoons cornstarch
1 tablespoon olive oil
2 garlic cloves, crushed
2 tablespoons chopped parsley

Steps:

  • Place turkey cutlets between two pieces of plastic wrap and pound with a meat mallot or rolling pin until 1/4" thick.
  • Sprinkle cutlets with salt and pepper.
  • Grate peel of one lemon to make 1/2 tsp zest; cut lemon and squeeze to make 2 tbsp juice.
  • Cut second lemon into thin slices and set aside.
  • Combine chicken broth and cornstarch in small bowl and set aside.
  • Heat oil in a 12" skillet over med high heat.
  • Saute cutlets 3 minutes per side.
  • Remove to a platter and keep warm.
  • Add lemon juice, lemon zest and lemon slices to skillet.
  • Add garlic.
  • Stir and cook 30 seconds.
  • Add broth mixture; reduce heat to medium and boil 1 minute.
  • Pour over cutlets, garnish with parsley.

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Top Asked Questions

How to cook turkey cutlets on the stove?
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.
How to cook turkey cutlets in panko bread crumbs?
Put the Panko crumbs on a large plate. Heat the oil in a large non-stick frying pan over medium-high heat. Dip the turkey cutlets in egg on both sides, then dip in Panko bread crumbs on both sides, pressing into the bread crumbs so they stick.
What to do with Rosemary Romano roasted turkey cutlets?
These easy, juicy Rosemary Romano Roasted Turkey Cutlets are a delicious way to enjoy turkey this Thanksgiving (or any day). Basically, you make a paste of rosemary, salt, garlic powder and a little mayo. Then you spread that onto one side of the turkey cutlet. Top it with breadcrumbs and a little Romano cheese and it’s ready to be baked.
What are baked turkey cutlets with Parmesan cheese?
Baked Parmesan Turkey Cutlets. These baked turkey cutlets are lean and flavorful with a simple Parmesan cheese and breadcrumb coating. A small amount of spicy mustard in the egg coating adds extra flavor to the turkey cutlets. The simple breaded cutlets make a tasty dish with baked potatoes and a side vegetable,...

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