Turkey Cutlets With Cilantro Almond Sauce Recipes

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SAUTEED TURKEY CUTLETS WITH AVOCADO SAUCE



Sauteed Turkey Cutlets with Avocado Sauce image

Provided by Aida Mollenkamp

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

2 medium ripe Hass avocados (about 1 pound)
2 tablespoons water
2 tablespoons lemon juice
1 tablespoons olive oil
1 teaspoon kosher salt
3/4 cup all-purpose flour
2 teaspoons lightly packed lemon zest
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 (4-ounce) turkey cutlets
3 tablespoons olive oil
1 medium ripe Hass avocado
8 basil leaves for garnish

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.

TURKEY CUTLET WITH TART CHERRY SAUCE



Turkey Cutlet with Tart Cherry Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 to 4 tablespoons butter or oil, plus 2 tablespoons cold butter, cut into 4 chunks, for finishing
1 1/2 pounds turkey breast cutlet, sliced 1/2-inch thick
Salt and pepper
1/2 cup all-purpose flour
1 cup merlot wine
2 tablespoons orange juice concentrate
1 tablespoon brown sugar
1 (15-ounce) can tart cherries (recommended: Oregon)

Steps:

  • Preheat the oven to 200 degrees F.
  • In a large frying pan, heat the pan over medium-high heat and then add half the butter or oil.
  • Season turkey cutlet slices with salt and pepper. Place in large zip-top bag, along with the flour. Seal bag and shake to coat turkey. Remove turkey from bag, shaking off excess flour. Cook in a hot pan for 3 to 4 minutes per side, or until done. Transfer to an ovenproof plate and place in the oven to keep warm. Repeat with the remaining butter or oil and turkey.
  • Add red wine, orange juice concentrate, and sugar to pan and scrape up any browned bits in pan. Bring to a boil and let reduce by half, about 5 minutes. Reduce heat and swirl in the cherries and cold butter to incorporate. Season with salt and pepper, to taste.
  • Serve the turkey culets on individual plates with some sauce spooned over the top.
  • Note: When spooning sauce on top, do not cover the entire piece of meat. Spoon diagonally over the meat to show off the golden color.

TURKEY CUTLETS WITH ORANGES AND CORIANDER



Turkey Cutlets with Oranges and Coriander image

Provided by Joy Smith

Categories     turkey     Sauté     Quick & Easy     Orange     Spice     Bon Appétit     Connecticut

Yield Serves 4

Number Of Ingredients 9

1 pound turkey breast cutlets (about 6)
1 teaspoon (or more) ground coriander
1 tablespoon all purpose flour
3 tablespoons butter
2 oranges, thinly sliced into rounds, seeds removed
1 cup chopped green onions
1/2 cup canned low-salt chicken broth
1/3 cup orange juice
Chopped fresh cilantro (optional)

Steps:

  • Pat turkey cutlets dry with paper towels. Season generously with coriander, salt and pepper; dust lightly with flour. Melt butter in heavy large skillet over high heat. Working in batches, add turkey cutlets to skillet and sauté until cooked through, about 1 minute per side. Transfer turkey cutlets to platter after each batch is cooked and cover with foil to keep warm. Add orange slices and green onions to skillet and sauté until just heated through, about 2 minutes. Using slotted spoon, arrange oranges and onions atop turkey cutlets. Add broth and orange juice to skillet and boil until reduced to sauce consistency, about 6 minutes. Season sauce with salt and pepper; pour over turkey cutlets. Garnish with cilantro, if desired.

TURKEY CUTLETS WITH ORANGE SAUCE



Turkey Cutlets With Orange Sauce image

Make and share this Turkey Cutlets With Orange Sauce recipe from Food.com.

Provided by mrose75

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 turkey cutlets
1 tablespoon vegetable oil
2 tablespoons flour
1/2 cup chopped green onion (white part only)
1/4 cup chopped green onion (green part only)
1 tablespoon sesame oil
1 tablespoon soy sauce
3/4 cup orange juice
1 tablespoon minced garlic
salt and pepper

Steps:

  • Coat cutlets with flour and shake off excess.
  • Heat vegetable oil until hot; add cutlets.
  • Brown for 2 minute on each side; remove and set aside.
  • Reduce heat, add white part of onions and garlic and saute for 2 minute.
  • Add orange juice and soy sauce, boil until slightly thickened, stirring occasionally, about 3 minute.
  • Stir in sesame oil, add salt and pepper to taste.
  • Return turkey and accumulated juices to skillet. Simmer until turkey is heated through, 10-12 minute.
  • Serve with rice or corn bread dressing.

Nutrition Facts : Calories 107.1, Fat 7, SaturatedFat 0.9, Sodium 255.3, Carbohydrate 10.1, Fiber 0.8, Sugar 4.5, Protein 1.7

PAN-SEARED TURKEY CUTLETS WITH WINE SAUCE



Pan-Seared Turkey Cutlets with Wine Sauce image

The robust flavor of turkey breast goes particularly well with a mustardy pan sauce made with dry white wine and lots of freshly chopped parsley. Serve alongside mashed potatoes, roasted vegetables, or a crisp salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 45m

Number Of Ingredients 6

1 small boneless, skinless turkey breast half (about 2 pounds)
Coarse salt and ground pepper
2 tablespoons olive oil
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup Dijon mustard
1/4 cup chopped fresh parsley

Steps:

  • Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
  • In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
  • Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.

Nutrition Facts : Calories 426 g, Fat 8 g, Protein 56 g

TURKEY CUTLETS WITH GREEN MOLE



Turkey Cutlets with Green Mole image

Tender turkey cutlets are seasoned with a toasted spice rub and quickly pan-fried. The green mole sauce compliments this wave 1 dish perfectly.

Provided by Allrecipes Member

Time 19m

Yield 4

Number Of Ingredients 13

⅓ cup shelled pumpkin seeds, chopped, divided
½ teaspoon cumin
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 pound turkey cutlets
4 teaspoons extra-virgin olive oil, divided
½ cup chopped onion
1 (4.5 ounce) can chopped green chiles*
¼ cup water
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
waxed paper
1 cup Cooked long-grain brown rice

Steps:

  • Toast pumpkin seeds in a skillet over medium-high heat, 2 minutes. Cool completely. Combine half the seeds, cumin, salt and pepper on waxed paper. Dip cutlets into seed mixture.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 5 minutes, turning once halfway through. Transfer cutlets to a plate; cover to keep warm.
  • Heat remaining 2 teaspoons oil in same skillet over medium heat. Add onion, chiles, remaining seeds and the water; cook about 2 minutes, until heated through. Remove from heat; stir in lime juice and cilantro.
  • Divide turkey among 4 serving plates. Spoon sauce evenly over top. Serve with rice, if desired.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 17.4 g, Cholesterol 79.4 mg, Fat 13.5 g, Fiber 2.2 g, Protein 31.7 g, SaturatedFat 2.6 g, Sodium 676.4 mg, Sugar 2.3 g

TURKEY CUTLETS WITH BALSAMIC-BROWN SUGAR SAUCE



Turkey Cutlets With Balsamic-Brown Sugar Sauce image

Make and share this Turkey Cutlets With Balsamic-Brown Sugar Sauce recipe from Food.com.

Provided by Asha1126

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 lbs turkey cutlets
1 tablespoon olive oil
1/4 cup minced shallot
2/3 cup dry red wine
2/3 cup reduced-sodium fat-free chicken broth
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/4 teaspoon salt

Steps:

  • Combine first four ingredients in a shallow dish, stir well. Dredge turkey cutlets in flour mixture.
  • Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets from pan, set aside, and keep warm. Reduce heat to warm.
  • Add shallots to pan and saute for 1 minute. Stir in wine and broth, scraping pan to loosen brown bits. Bring to boil, reduce heat and cook 5 minutes.
  • Add balsamic vinegar, sugar, and 1/4 teaspoon salt; bring to a boil.
  • Reduce heat and simmer 5 minutes. Return cutlets to the pan to warm through. Serve sauce with cutlets.

Nutrition Facts : Calories 336.5, Fat 6.2, SaturatedFat 1.3, Cholesterol 102.2, Sodium 552.1, Carbohydrate 18.6, Fiber 0.4, Sugar 9.3, Protein 41.3

TURKEY CUTLETS WITH ALMOND CRUST



Turkey Cutlets with Almond Crust image

Number Of Ingredients 13

1 1/2 pounds turkeys (4 cutlets)
2 tablespoons fresh lime juice
1 clove garlic (medium), pressed
1/2 cup slivered blanched almonds, finely chopped
1/4 teaspoon ground cumin
1 teaspoon salt, or to taste
2 medium tomatoes, cored and neatly diced, about 1/2 inch
1 avocado (Hass variety preferred), peeled and cut into 1/2-inch dice
1 tablespoon finely chopped white onion
1 , serrano chile kimmy, , stemmed and minced with seeds
1 tablespoon olive oil
1 tablespoon unsalted butter
Coarsely chopped fresh cilantro

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

ITALIAN TURKEY CUTLETS



Italian Turkey Cutlets image

"Because I'm watching my weight, I've used this recipe for years," writes Janet Bumb of Beallsville, Maryland. "Served with a flavorful tomato sauce, these cutlets taste so good that my son, who is thin and doesn't need to worry about his weight, requests them for his birthday dinner!"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons plus 1 tablespoon olive oil, divided
1 small onion, finely chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1 package (17.6 ounces) turkey breast cutlets
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large saucepan, heat 2 teaspoons oil; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes., Meanwhile, sprinkle both sides of turkey with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Serve with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 242 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 700mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

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