Spiced Turkey Cutlets Recipes

SPICED TURKEY CUTLETS

Steps:

• Let the vegetable oil get heated in a large nonstick skillet over medium-high heat.
• Sprinkle turkey cutlets w/ salt and pepper.
• Place cutlets in pan; cook 3 1/2 minutes on each side or until done.
• Remove cutlets from pan and keep warm.
• Add in onions and bell pepper to skillet; stir/saute for 2 minutes.
• Add in remaining ingredients; bring to a boil, cook until reduced to 1 cup (about 3 minutes).
• Serve sauce with turkey; couscous goes well with this.

PECAN TURKEY CUTLETS WITH DILLED CARROTS

Steps:

• Place pecans in a food processor; cover and process until ground. Combine the pecans, cheese, seasoned salt and dill in a shallow bowl. Coat turkey with pecan mixture., In a large skillet, heat 1 tablespoon butter over medium heat. Add turkey in batches and cook until no longer pink, 3-4 minutes on each side. Remove and keep warm. In same skillet, cook garlic in remaining butter., Combine the broth, cornstarch and lime juice until blended; gradually add to the skillet, stirring to loosen browned bits. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in 1/2 teaspoon lime zest. Remove from the heat; keep warm., Meanwhile, place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain. Stir in the butter, lime zest, dill and seasoned salt. Serve with turkey and sauce.

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.

INDIAN TURKEY CUTLETS

Steps:

• Preheat broiler.
• Grate 1 teaspoon peel from 1 lime and squeeze 1 tablespoon juice.
• Cut remaining lime into wedges.
• Reserve for squeezing juice over cooked cutlets.
• In a large bowl, mix lime peel and juice, yogurt, vegetable oil, ginger, cumin, coriander, garlic and salt.
• Just before cooking add turkey cutlets to the yogurt mixture and stir to cover cutlets.
• Do not let cutlets marinate more than 15 minutes or the texture will become mealy.
• Broil 2 1/2 minutes on each side, 5 minutes total.
• Serve with lime wedges and steamed rice.

YUCATáN SPICED TURKEY CUTLETS

Steps:

• 1. Prepare the spice rub. Measure out 1 tablespoon and set aside. Store the remaining spice rub for future use. Place the turkey cutlets on a plate. In a small bowl, mix the garlic, lime juice, salt, and 1 tablespoon of the oil. Spoon marinade over the turkey and turn to coat. Sprinkle the spice mixture evenly over both sides of the turkey. Cover and marinate, turning once or twice, about 1 hour. 2. Prepare the salsa, if using. Then, heat a stovetop grill pan over medium heat. (If using a skillet, heat 1 tablespoon of oil in the pan.) Place the cutlets on the hot pan. Cook 2 to 3 minutes per side or until the cutlets are marked well by the grill and the meat is no longer pink inside at the thickest part. Serve hot with the salsa, if using.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.