SAUTEED TURKEY CUTLETS WITH AVOCADO SAUCE
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.
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
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
CHIPOTLE TURKEY CUTLETS WITH CHARRED CORN SALSA
Categories Pepper turkey Sauté Super Bowl Quick & Easy Corn Bell Pepper Hot Pepper Cilantro Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Char corn in heavy medium nonstick skillet over medium-high heat, stirring often, about 4 minutes. Set aside.
- Sprinkle turkey on both sides with chile powder; sprinkle with salt. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of turkey and sauté until cooked through, about 1 1/2 minutes per side. Transfer to plate. Repeat with 1 tablespoon oil and remaining turkey.
- Add 2 tablespoons oil to drippings in skillet. Add bell pepper and onion; sauté 3 minutes. Increase heat to high and add charred corn. Sauté until peppers begin to brown, about 3 minutes longer. Stir in cilantro and lime juice. Season salsa with salt and pepper; transfer to medium bowl. Return turkey to skillet and reheat, about 1 minute. Spoon salsa over turkey and serve with lime wedges.
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.__
ASIAN-INSPIRED PAN-SEARED TURKEY CUTLETS WITH MAPLE-SOY SAUCE
These turkey cutlets are juicy and seasoned with garlic, onion, ginger, sesame and a touch of cayenne for a hint of heat. Finished with a sweet and salty maple-soy sauce, these turkey cutlets are a tasty combination of Asian flavors. Please note that preparation time includes time needed to marinate the turkey cutlets.
Provided by MarthaStewartWanabe
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season turkey cutlets with onion powder, garlic powder, ginger, cayenne and salt. Drizzle with 2 teaspoons sesame oil (1/2 tsp onto each cutlet). Set aside and allow to marinate for 20 minutes at room temperature.
- Into a small sauce pan, combine maple syrup, soy sauce, lemon juice and 1/2 tsp.sesame oil. Place pan over medium heat and bring to a boil. Boil for 5-8 minutes or until sauce is reduced by half. Remove from heat and set aside.
- Preheat a non-stick skillet to medium-high heat.
- Brown turkey cutlets in the skillet for 4-5 minutes on each side or until no longer pink in the center.
- Remove to a serving plate, drizzle with maple-soy sauce and enjoy!
Nutrition Facts : Calories 211.1, Fat 3.6, SaturatedFat 0.7, Cholesterol 70.4, Sodium 706.6, Carbohydrate 14.5, Fiber 0.2, Sugar 12.1, Protein 29
TURKEY CUTLETS WITH BALSAMIC-BROWN SUGAR SAUCE
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
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
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 WITH PAN SALSA RECIPE
Provided by á-1088
Number Of Ingredients 12
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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