TURKEY CUTLETS WITH PARMESAN CRUST
These Turkey Cutlets with Parmesan Crust, pan-fried or air-fried, are a quick weeknight dish the whole family will love!
Provided by Gina
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Season cutlets with salt and pepper.
- Combine bread crumbs and Parmesan cheese in a medium bowl.
- In another bowl beat egg whites.
- Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.
- Heat a large nonstick frying pan on medium heat. Add the butter and olive oil.
- When butter melts, add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. Serve with lemon wedges.
Nutrition Facts : ServingSize 1 cutlet, Calories 196 kcal, Carbohydrate 7 g, Protein 29 g, Fat 6 g, SaturatedFat 2.5 g, Cholesterol 70 mg, Sodium 500 mg, Fiber 1 g, Sugar 1 g
PARMESAN CRUSTED TURKEY CUTLETS
Parmesan Crusted Turkey Cutlets are a simple, yet delicious dinner recipe to help you enjoy turkey all year long. These cutlets are made with almond flour making them naturally low carb and gluten free.
Provided by Lauren Harris
Categories Main Dish
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Season the turkey cutlets with salt and pepper.
- Crack the egg into a bowl and whisk.
- Mix together the almond flour, Parmesan cheese, dried parsley, onion powder, and garlic powder in a second bowl.
- Dip each cutlet into the egg and let the excess drip off.
- Next, toss the cutlet with the almond flour mixture.
- Place on a lightly oiled baking sheet.
- Bake for 20-25 minutes, flipping halfway or until fully cooked through.
Nutrition Facts : ServingSize 1 g, Calories 294 kcal, Carbohydrate 4 g, Protein 43 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 137 mg, Sodium 757 mg, Fiber 1 g, Sugar 1 g
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
PECAN TURKEY CUTLETS WITH DILLED CARROTS
The recipe may look longer, but don't let that fool you. This one's easy because it uses the same everyday ingredients in multiple ways. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 479 calories, Fat 29g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 900mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 7g fiber), Protein 38g protein.
TURKEY CUTLETS WITH ALMOND CRUST
Number Of Ingredients 13
Steps:
- 1. Put the turkey on a plate and rub all over with 1 tablespoon of the lime juice and the garlic. On another plate, mix the chopped nuts, cumin, and 1/2 teaspoon of the salt. Coat the turkey pieces, one at a time, on one side with the nut mixture, pressing with palm of your hand to help the nuts adhere to the meat. Let stand, nut side up, about 10 minutes. 2. Meanwhile, in a medium bowl, gently stir together the tomatoes, avocado, onion, serrano, remaining lime juice, and remaining salt. Adjust seasoning. Set aside. 3. In a large nonstick skillet, heat the oil and butter over medium heat. Cook the cutlets, nut side down, until golden brown on the bottom, about 4 minutes. Using a wide spatula, carefully turn the cutlets and cook the second side until browned and no longer pink inside, 3 to 4 minutes. Place 1 cutlet, nut side up on each of 4 plates. Spoon the tomato-avocado mixture equally on the side of each serving. Sprinkle cilantro over all.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PARMESAN CRUSTED TURKEY CUTLETS
Make and share this Parmesan Crusted Turkey Cutlets recipe from Food.com.
Provided by kitina
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine bread crumbs, parmesan cheese, sage, salt and pepper.
- Dip each cutlet into the eggs and then into the bread crumb mixture.
- In a large nonstick skillet, heat oil over moderately high heat.
- Add as many cutlets as will fit and cook until done.
- Keep warm while cooking the other cutlets.
- Remove all from pan and add to the pan the juice of 1 lemon, deglaze the pan for a couple of minutes and then pour juices over cutlets.
PARMESAN-COATED TURKEY CUTLETS
Steps:
- Gently pound cutlets between 2 sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/4 inch thick.
- Whisk together eggs, water, salt, pepper, cheese, and parsley in a shallow bowl (batter will be thick).
- Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until foam subsides. Working quickly, dip 1 cutlet in batter, letting excess drip off, and add to skillet. Repeat with about 3 more cutlets (do not crowd in skillet) and cook, turning over once, until golden and just cooked through, about 4 minutes total. Repeat with remaining butter, oil, and cutlets.
- Serve with lemon wedges.
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