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.__
CITRUS GRILLED TURKEY CUTLETS
Janice Mentzer, of Sharpsburg, Maryland says, "My family enjoys this turkey recipe year-round, but it's especially nice in the summer as an alternative to grilled chicken. Add a green salad, grilled onions and peppers, plus some crusty bread for a great dinner."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the juices, cilantro, oil, honey, garlic and seasonings; add turkey. Seal bag and turn to coat; refrigerate 2 hours., Drain and discard marinade. Moisten a paper towel with cooking oil, using long-handled tongs, rub on grill rack to coat lightly. , Grill turkey, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side or until no longer pink.
Nutrition Facts : Calories 160 calories, Fat 2g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 173mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
GRILLED TURKEY BREAST WITH MANGO-LIME SALSA
I haven't tried this yet but it looks like something I would like to try. There are instructions to cook on the grill as well as in the oven. It was in the local newspaper this weekend and I want to post it for safe keeping. It is originally from www.homegrownontario.ca
Provided by Eldeevee
Categories Turkey Breasts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice turkey breast in half crosswise without cutting all the way through. Open like a book and set aside.
- In a bowl, whisk together cilantro, marmalade, soy sauce, olive oil, garlic, salt and pepper.
- Place turkey breast in self sealing plastic bag and turn to coat evenly. Let marinate in refrigerator for a least an hour and up to 2 days.
- Arrange on a greased preheated grill over medium heat. Grill, turning once until browned and cooked all the way through (about 20 minutes). Transfer to a cutting board and let rest for 10 minutes before slicing. Serve immediately or serve cold.
- Oven directions: To prepare turkey in the oven, arrange marinated turkey on foil lined rimmed baking sheet and roast in a 400F oven until turkey is cooked through and marinate is thick and bubbling, about 25 minutes.
- Nutrition information: 250 calories, 28 g protein, 15 g carbs, 9 g fat.
- MANGO-LIME SALSA:.
- In a medium bowl, combine mango, onion, lime juice, cilantro jalapeno (if using) and salt. Let stand for 20 minutes before serving.
- Nutrition information: 55 calories, 15 g carbs, 1 g protein, 2 g fibre, 88 mg sodium.
Nutrition Facts : Calories 347.1, Fat 14.9, SaturatedFat 3.1, Cholesterol 73.7, Sodium 802.2, Carbohydrate 28.1, Fiber 1.7, Sugar 22.2, Protein 26.6
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.
TURKEY CUTLETS IN MANGO SALSA
Make and share this Turkey Cutlets in Mango Salsa recipe from Food.com.
Provided by Carolyn M.
Categories Low Cholesterol
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and chop up the fruit. Chop cilantro.
- In a small bowl, combine the can of tomatoes and chiles with the chopped fruit and cilantro, water, and dried onion flakes.
- Lay the pieces of meat into the bottom of the crock--slightly stagger the pieces so they don't stick together.
- Cover with your newly-made salsa.
- Cook on low for 5-8 hours, or on high for 3-4. If you use turkey, it will be a bit tough if you cook it on high.
Nutrition Facts : Calories 303.8, Fat 2.8, SaturatedFat 0.8, Cholesterol 68.1, Sodium 81.3, Carbohydrate 42.5, Fiber 5.4, Sugar 34.7, Protein 31
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