SAUTEED TURKEY CUTLETS WITH AVOCADO SAUCE
Steps:
- For the sauce: Combine all ingredients in a blender and process until smooth; set aside until ready to use. If the sauce is too thick, add a little more water. (Can be made up to 1 day ahead and stored, covered tightly in a refrigerator until ready to use.)
- For the turkey: Combine flour, zest, salt, and pepper in a shallow dish or a resealable plastic bag and mix thoroughly. Add half of cutlets and coat well. Remove, shaking off excess flour, and repeat with remaining cutlets.
- Heat 1 tablespoon oil in a large frying pan over medium heat. When it shimmers, add 2 to 3 cutlets and cook until browned, about 3 minutes total. Transfer to a plate and repeat with remaining cutlets.
- To serve, place turkey on platter, top with sauce, and garnish with a few slices of avocado and torn basil leaves.
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
TURKEY CUTLETS MARSALA
Here is a recipe adapted from one written by Elizabeth David, the erudite British cookbook writer who died in 1992. Jill Norman beautifully reanimated it in her 2010 book "At Elizabeth David's Table" and we took it along ever so slightly in the name of ease: lightly browned cutlets in a sauce of Marsala wine. The cooking is gentle, and takes little time. It pairs nicely with a mushroom risotto or a pile of rice.
Provided by Sam Sifton
Categories brunch, dinner, easy, lunch, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Season cutlets aggressively with salt and pepper, then lightly dust them with flour.
- Melt the butter in a large sauté or frying pan set over medium-high heat, and when it begins to foam, add the turkey cutlets to the pan. Turn the heat down to medium, and cook, gently, for 3 minutes a side, being careful not to allow the butter to blacken.
- When the second side is just about done, pour the Marsala over the cutlets, and allow it to bubble and combine with the butter. Now do the same with a splash or two of the chicken stock. Cook in the pan for 2 or 3 minutes more.
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 PICCATA
Make and share this Turkey Cutlets Piccata recipe from Food.com.
Provided by Ted Mizerek
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound turkey thin.
- Dip turkey into egg/milk mixture, then crumbs to coat.
- Over mid-high heat melt 4 tbl butter and 1 tbl margarine.
- Cook turkey until browned on both sides.
- Add more butter/margarine as needed.
- Remove to plate.
- Reduce heat to low. Squeeze juice of half lemon into skillet, Stir in broth, salt and capers until blended, scraping loose brown bits from bottom of skillet.
- Return turkey to skillet: cover and simmer 5-10 minutes or until turkey if fork tender.
- Serve with slices of remaining lemon and parsley sprigs.
Nutrition Facts : Calories 453.6, Fat 20.1, SaturatedFat 9.4, Cholesterol 152, Sodium 860.4, Carbohydrate 32.6, Fiber 3.1, Sugar 2.8, Protein 35.5
CHIPOTLE TURKEY CUTLETS
My adaptation of a Cooking Light recipe that captures the essence of a long cooking mole in under thirty minutes. The sauce is spicy rich and delicious. You might be tempted to make this hotter by adding extra chipotle but that will throw off the balance with the other spices in the dish.
Provided by justcallmetoni
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the first 3 ingredients. Sprinkle turkey with mixture.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Remove from pan.
- Heat remaining teaspoon oil in pan. Add onion and sauté 3 minutes until the onions are softened and browned a bit on the edges. Stir in the cocoa, cumin, chipotle pepper and cinnamon. Add the vinegar, broth and tomatoes. Cook for 3 minutes until the sauce begins to bubble.
- Return the turkey cutlets to the pan spooning a bit of the sauce on top. Cover and reduce heat. Simmer for 15 minutes until turkey is cooked tender and the sauce has thickened.
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 WITH MUSHROOMS AND FONTINA CHEESE
Steps:
- Butter 13x9x2-inch glass baking dish. Mix first 4 ingredients in small bowl to blend. Sprinkle all of seasoning mixture over both sides of cutlets, pressing to adhere. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add 3 cutlets; sauté until brown, about 1 1/2 minutes per side. Transfer to prepared dish. Melt 1 more tablespoon butter in skillet. Brown remaining cutlets; transfer to same dish.
- Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add shallots and sauté 1 minute. Add mushrooms. Sauté until brown, about 6 minutes. Add 1 tablespoon flour; stir 1 minute. Add wine and boil 1 minute, whisking occasionally. Add broth and cook until sauce thickens slightly, whisking occasionally, about 3 minutes. Season sauce with salt and pepper. Pour sauce over cutlets. Sprinkle cheeses over. (Can be made 1 day ahead; cover and refrigerate.)
- Preheat oven to 400°F. Bake cutlets uncovered until heated through and cheeses melt, about 10 minutes.
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