Sauteed Turkey Cutlets With Avocado Sauce Recipes

PAN FRIED TURKEY CUTLETS WITH BRAISED RED CABBAGE AND ROASTED ORANGES

Steps:

• 1.Melt 2 tbsps of butter in a large heavy pot over a high heat. 2.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. 3.Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes. 4.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 350°F oven. 5.Bake for about an hour, stirring at least twice. 6.Cut off the peel from the oranges and slice into rounds. 7.When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil. 8.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. 9.Cover the cutlets with foil to rest. 10.Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat. 11.Add the orange slices and cook until golden. This will take just a few minutes. 12.Serve and enjoy! For food safety, cook to a minimum internal temperature of 165°F as measured by a meat thermometer

PAN-SEARED TURKEY CUTLETS WITH WINE SAUCE

Steps:

• Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
• In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
• Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.

TURKEY CUTLETS WITH BALSAMIC-BROWN SUGAR SAUCE

Steps:

• Combine first four ingredients in a shallow dish, stir well. Dredge turkey cutlets in flour mixture.
• Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets from pan, set aside, and keep warm. Reduce heat to warm.
• Add shallots to pan and saute for 1 minute. Stir in wine and broth, scraping pan to loosen brown bits. Bring to boil, reduce heat and cook 5 minutes.
• Add balsamic vinegar, sugar, and 1/4 teaspoon salt; bring to a boil.
• Reduce heat and simmer 5 minutes. Return cutlets to the pan to warm through. Serve sauce with cutlets.

TURKEY CUTLETS WITH LEMON SAUCE

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.

TANGY TURKEY SAUTE

Steps:

• Place flour in a large resealable plastic bag. Add turkey, a few pieces at a time, and shake to coat. In a large skillet, saute turkey in 2 tablespoons oil in batches for 2 minutes on each side or until no longer pink; drain. Remove and keep warm., In the same skillet, saute mushrooms and onions in remaining oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, salt and thyme. Bring to a boil; cook and stir for 3 minutes or until slightly thickened. Stir in parsley. Serve with turkey.

TURKEY CUTLETS WITH PAN SALSA

Steps:

• Dredge the cutlets in the flour mixture, shaking off the excess, in a heavy skillet (preferably cast-iron) heat the oil over moderately high heat until it is hot but not smoking, and in it sauté the cutlets for 1 to 2 minutes on each side, or until they are golden brown on the edges and cooked through. Transfer 2 cutlets to each of 2 plates and keep them warm. To the skillet add the broth, the vinegar, the chili powder, the cayenne, and salt to taste, deglaze the skillet over moderately high heat, scraping up the brown bits, and stir in the tomatoes, the scallions, and the jalapeño. Cook the sauce until it is thickened, pour it over the cutlets, and sprinkle the cutlets with the peanuts and the coriander.__

SAUTéED TURKEY CUTLETS WITH ASPARAGUS AND RED BELL PEPPERS

Steps:

• Cut turkey into 4 pieces. Place 1 piece, cut side up, between pieces of plastic wrap or waxed paper. Use flat side of meat mallet, pounder or rolling pin to gently pound each turkey piece to 1/4-inch thickness. Repeat with remaining turkey pieces.
• Sprinkle turkey with salt and pepper. Place flour in shallow bowl. Coat turkey lightly with flour, dusting off excess.
• In 10-inch skillet, heat 2 tablespoons of the oil over medium-high until shimmering and hot. Add turkey and cook about 3 minutes or until lightly browned. Flip and cook 1 minute longer. Remove turkey from skillet and place on plate. Cover tightly with foil.
• Add remaining 1 tablespoon oil to skillet and stir in asparagus and bell pepper. Sauté 1 minute. Add broth and heat to boiling. Boil uncovered 2 minutes. Stir in lemon peel and lemon juice. When liquid returns to boiling, remove from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, stir in parsley.
• Place 1 turkey piece on each serving plate. Use kitchen tongs to remove asparagus and pepper strips from sauce and place next to cutlet. Spoon sauce over turkey and vegetables.

TURKEY CUTLETS WITH TOMATO SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add the cutlets, two at a time and shake to coat. In a skillet, cook cutlets in butter for 2-3 minutes on each side or until lightly browned. , Meanwhile, in a skillet, saute mushrooms in oil until tender. Add garlic and rosemary; cook and stir for 1 minute. Add the tomatoes, wine or broth, brown sugar, salt if desired and pepper; cook and stir for 5 minutes. Stir in butter and basil. Serve cutlets with sauce. Sprinkle with lemon juice and parsley.