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
TANDOORI TURKEY CUTLETS WITH LENTILS
A common practice in India, juicy cuts of meat get marinated in a flavorful yogurt mix to deepen the flavors. Serve alongside garlicky lentils scented with garam masala.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix 1/4 cup yogurt, 1 tablespoon olive oil and the tandoori paste in a large resealable plastic bag. Add the turkey and shake to coat. Set aside to marinate, 20 minutes.
- Meanwhile, pulse the ginger and garlic in a mini food processor to make a paste. Heat a large saucepan over medium heat. Add 1 tablespoon olive oil, then the ginger paste. Cook until the paste sizzles, 1 minute. Add the tomato paste and garam masala and stir until sizzling, 1 minute. Stir in the lentils. Add 1 cup water and season with 1/2 teaspoon salt. Bring to a simmer and cook until thickened, about 7 minutes. Stir in the kale and 3/4 cup cilantro; cook until the kale wilts, about 2 minutes. Keep warm over low heat.
- Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Remove the turkey from the marinade, letting the excess drip off, and add to the skillet. Cook, turning once, until just cooked through, 4 to 5 minutes. Serve over the lentils and top with the remaining 1/4 cup each yogurt and cilantro.
Nutrition Facts : Calories 480, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 109 milligrams, Sodium 655 milligrams, Carbohydrate 33 grams, Fiber 17 grams, Protein 58 grams, Sugar 5 grams
CREAMY FRIED TURKEY CUTLETS
Make and share this Creamy Fried Turkey Cutlets recipe from Food.com.
Provided by OceanIvy
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg and add milk.
- Dip cutlets in egg/milk mixture.
- Coat cutlets in bread crumbs.
- In a frying pan, brown cutlets in oil.
- Remove and add sliced onion. Brown onion, then add soup and about half a cup of water.
- Bring soup mixture to a slow boil. Place cutlets back in pan. Simmer covered about 30 minutes.
TURKEY CUTLETS WITH PAN GRAVY
Using cutlets or any boneless meat speeds up cooking time for this quick entree. You can use thin boneless, skinless chicken breast as well. -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle over turkey. In a large skillet, heat oil over medium-high heat. Add cutlets in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm., In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining pepper. Serve with turkey.
Nutrition Facts : Calories 292 calories, Fat 15g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 772mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
AWESOME BREADED TURKEY CUTLETS
Make and share this Awesome Breaded Turkey Cutlets recipe from Food.com.
Provided by SKDlup
Categories Turkey Breasts
Time 37m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Season turkey with salt and pepper. Mix eggs in a shallow dish. Place bread crumbs in another shallow dish.
- Dip both sides of turkey in egg and then into crumbs.
- Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium high heat. Add slices, not crowding, and cook until golden brown on bottom, about 3-5 minutes.Turn and cook other side until golden, about 2 minutes.
- Remove to plate and repeat with remaining slices, adding more butter and oil as needed. Serve with lemon.
Nutrition Facts : Calories 288, Fat 16.3, SaturatedFat 5.2, Cholesterol 129.8, Sodium 227.1, Carbohydrate 13.1, Fiber 0.8, Sugar 1.2, Protein 21.1
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.__
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