TENDER BREADED TURKEY CUTLETS
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
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
TORTILLA CRUNCH TURKEY CUTLETS
I was inspired to create more Southwestern-flavored foods from our travels there. This is a great way to use leftover chips and salsa. You can substitute chicken cutlets for the turkey if you like. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, whisk together the first 5 ingredients. Place crushed chips in another shallow bowl. Dip cutlets in egg mixture, then in chips, pressing to help adhere., In a large skillet, heat oil over medium-high heat. In batches, cook cutlets until golden brown, 2-3 minutes per side. Serve with pico de gallo and, if desired, sour cream and cilantro.
Nutrition Facts : Calories 343 calories, Fat 15g fat (2g saturated fat), Cholesterol 136mg cholesterol, Sodium 603mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
TURKEY CUTLETS: CHULETAS DE PAVO
Steps:
- In a small bowl, combine the onions, cilantro, parsley, red wine vinegar, and olive oil.
- Remove the backbone from the turkey breast, keeping both sides intact. Cut the breast into 2-inch steaks. Place the turkey cutlets into the marinade, cover, and marinate overnight in the refrigerator.
- Heat a grill.
- Grill the turkey cutlets until cooked and still juicy, about 5 to 6 minutes per side.
JUMP IN THE MOUTH TURKEY CUTLETS
Make and share this Jump in the Mouth Turkey Cutlets recipe from Food.com.
Provided by Brookelynne26
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the flour on a large plate. Top each cutlet with a sage leaf and top with prosciutto and wrap it around the back of the cutlet, pressing gently to adhere.
- Press both sides of a prepared cutlet into flour. Shake off excess, making sure sage and prosciutto stay in place. Place on a plate; repeat with remaining cutlets.
- In a large skillet, heat 2 Tbsp of the oil over medium heat. Add 4 cutlets, sage side down, and cook until golden brown, 2 to 3 minutes. Flip cutlets and cook until golden brown and just cooked through, 2 to 3 minutes more. Transfer cutlets to a platter and tent with foil to keep warm. Repeat with remaining oil and cutlets. (If the browned bits on the bottom of the pan start to get really dark, lower the heat. Otherwise, the sauce will be bitter.).
- Pour off any excess oil, add wine, and briskly simmer, scraping up any bits from the bottom of the pan, until wine is almost evaporated. Add broth and briskly simmer until reduced by about two thirds, about 3 minutes. Stir in butter and lemon juice; season with salt, if needed, and pepper. Pour sauce over cutlets (on a bed of arugula, if you like) and serve.
Nutrition Facts : Calories 438.8, Fat 25.2, SaturatedFat 8.3, Cholesterol 125, Sodium 126.8, Carbohydrate 8.7, Fiber 0.3, Sugar 0.1, Protein 42.4
EASY TURKEY CUTLETS WITH POTATOES AND MUSHROOMS
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
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
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.__
INDIAN TURKEY CUTLETS
This is originally a recipe for outside grilling from Good Housekeeping July 2003. It works just as well inside in my broiler. Tastes like a Tandoori chicken recipe.
Provided by mandabears
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 44.1, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.5, Sodium 396.8, Carbohydrate 5.5, Fiber 0.8, Sugar 3, Protein 0.9
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