TURKEY CUTLETS WITH MUSHROOM WINE SAUCE
A light, healthy favorite of ours. Even my picky husband loved it! Using Fiber One cereal in place of breadcrumbs bumps up the nutrition and with the addition of seasoning, it was hard to tell the difference. You could easily substitute chicken breasts or pork chops. The sauce is excellent over brown rice or quinoa.
Provided by FightingwithFood
Categories Turkey Breasts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large ziploc bag, crush cereal to breadcrumb size. Mix 1/2 tablespoon Herbes de Provence and salt into crumbs.
- Add turkey cutlets and shake to coat.
- In large saute pan, heat oil. Add turkey cutlets and cook through, about 3 minutes per side.
- Remove from pan. Add mushrooms and saute until golden, about 3 minutes.
- Add broth, wine and remaining Herbes de Provence. Bring to boil.
- Mix flour with 1/4°C water and add to pan.
- Simmer until thickened.
Nutrition Facts : Calories 196.9, Fat 4.8, SaturatedFat 0.9, Cholesterol 70.4, Sodium 666.6, Carbohydrate 4, Fiber 0.4, Sugar 0.8, Protein 31
TURKEY CUTLETS WITH MUSHROOM-WINE SAUCE
Weight Watchers Turkey Cutlets with Mushroom-Wine Sauce 4pts (1 turkey cutlet and 1/4 mushroom sauce). Cook it Fast page 55.
Provided by chapmanb88
Categories Main Dish
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- 1. Spray large skillet with nonstick spray and set over medium- high heat. Sprinkle turkey with pepper and 1/4 teaspoon of salt; cook until browned and cooked through, about 2 minutes on each side. Transfer to plate and keep warm. 2. Place butter in skillet and swirl so butter melts and coats skillet. Add mushrooms, garlic, and remaining 1/4 teaspoon salt; cook, stirring frequently, until mushrooms brown, about 3 minutes. Add wine and thyme; simmer until most of liquid has evaporated, about 4 minutes. Spoon mushrooms over turkey and sprinkle with parsley.
Nutrition Facts : Calories 83 calories, Fat 3.36737687520435 g, Carbohydrate 5.97471625183256 g, Cholesterol 7.6325 mg, Fiber 1.55541245572482 g, Protein 0.598536875186018 g, SaturatedFat 1.95620212505573 g, ServingSize 1 1 Serving (55g), Sodium 3.75968750056221 mg, Sugar 4.41930379610775 g, TransFat 0.327404000052554 g
TURKEY CUTLETS WITH MUSHROOM SAUCE RECIPE - (3.9/5)
Provided by hanley89
Number Of Ingredients 15
Steps:
- 1. Combine flour, paprika , salt and pepper in a quart Ziploc bag. Dredge turkey cutlets in flour, shake off excess. Place olive oil and 2 tbsp butter in a large non stick skillet over medium heat. Cook the turkey cutlets about 2 minutes to brown on each side. Remove turkey cutlets and keep warm. Add remaining butter to the pan , add mushrooms and green onions, cook,stirring for two minutes;add sherry and stir to combine 2. Add the herbs and heavy cream. Cook down until reduced to a lightly thickened sauce, about 2 minutes. Return turkey cutlets to skillet, cooke for two minutes, spooning sauce over cutlets 3. Serve with Buttered Noodles
TURKEY CUTLETS IN LEMON WINE SAUCE
After I ate something like this at a local Italian restaurant, I figured out how to make it at home for my family. Now I serve it a lot since it's so quick to make-and they're so happy I do. -Kathie Wilson, Warrenton, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan., Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.
Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
PAN-SEARED TURKEY CUTLETS WITH WINE SAUCE
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
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 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 WITH TOMATO SAUCE
I'm the mother of two toddlers, so I depend on easy-to-prepare recipes like this.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add the cutlets, two at a time and shake to coat. In a skillet, cook cutlets in butter for 2-3 minutes on each side or until lightly browned. , Meanwhile, in a skillet, saute mushrooms in oil until tender. Add garlic and rosemary; cook and stir for 1 minute. Add the tomatoes, wine or broth, brown sugar, salt if desired and pepper; cook and stir for 5 minutes. Stir in butter and basil. Serve cutlets with sauce. Sprinkle with lemon juice and parsley.
Nutrition Facts :
TURKEY CUTLETS WITH TARRAGON AND WINE
Great recipe for turkey breast cutlets. I really like tarragon, and the combination of mushrooms, garlic, wine, and lemon really make eating this turkey a delight!
Provided by breezermom
Categories Turkey Breasts
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion and garlic in the melted butter in a large skillet over medium heat, stirring constantly, until almost tender. Add mushrooms, and saute, stirring constantly, until tender. Remove the vegetables from the skillet with a slotted spoon, reserving the drippings in the skillet. Set the vegetables aside.
- Combine flour, salt, and pepper; stir well. Dredge the turkey in the flour mixture. Add oil to the skillet. Brown the turkey in the drippings and oil 2 minutes on each side; sprinkle with tarragon just before turning. Pour the wind and lemon juice over the turkey.
- Add the reserved vegetable mixture, and simmer, uncovered, for 5 minutes or until turkey is done. Sprinkle with parsley and enjoy!
TURKEY CUTLETS WITH LEMON-CAPER SAUCE
In this easy yet elegant dinner recipe a buttery lemon-caper wine sauce is served over pan-fried turkey cutlets.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
- In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
- Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.
Nutrition Facts : Calories 290, Carbohydrate 11 g, Fat 2 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg
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