Turkey Cutlets With Paprika Cream Sauce Recipe 45

TENDER BREADED TURKEY CUTLETS

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.

TURKEY CUTLETS WITH COOL PEPPER SAUCE

Steps:

• For sauce, in a small bowl, combine the sour cream, mayonnaise, jalapeno, lemon juice and peel and 1/8 teaspoon pepper; set aside., In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, parsley, garlic and remaining pepper. Add turkey, a few pieces at a time, and shake to coat., In a large nonstick skillet, cook turkey in oil in batches over medium heat for 1-2 minutes on each side or until no longer pink. Serve with sauce. Garnish with lemon wedges and jalapenos if desired.

TURKEY CUTLETS WITH MUSHROOM SAUCE RECIPE - (3.9/5)

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 CUTLET SANDWICHES WITH SMOKED PAPRIKA MAYO AND ROASTED BELL PEPPERS

Steps:

• Mix mayonnaise and paprika in small bowl.
• Place cutlets on work surface. Using meat mallet, pound to 1/4-inch thickness. Spread 2 tablespoons paprika mayo over both sides of cutlets. Sprinkle with salt and freshly ground black pepper.
• Heat heavy large nonstick skillet over medium-high heat. Add turkey cutlets to skillet and cook cutlets until browned and just cooked through, about 3 minutes per side.
• Spread mayo over cut side of toasted bread halves. Top each bottom half with cutlets, then 1/4 of peppers. Cover with top halves.

TURKEY CUTLETS IN LEMON WINE SAUCE

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.

TURKEY CUTLETS WITH PROSCIUTTO AND CAPER SAUCE

Steps:

• Make sauce:
• Chop garlic and capers together. Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.
• Prepare turkey:
• Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).
• Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs. Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip. Transfer to a plate.
• Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch. Serve with caper sauce.

TURKEY CUTLETS WITH PROSCIUTTO AND CAPER SAUCE

Steps:

• Make sauce:.
• Chop garlic and capers together.
• Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.
• Prepare turkey:.
• Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).
• Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs.
• Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip.
• Transfer to a plate.
• Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch.
• Serve with caper sauce.

TURKEY CUTLETS WITH BALSAMIC-BROWN SUGAR SAUCE

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.

PORK CUTLETS WITH PAPRIKA SAUCE

Steps:

• Sprinkle the cutlets with salt and pepper.
• Heat the oil in a skillet large enough to hold the cutlets in one layer. When the oil is very hot, add the meat and cook over medium high heat for about 5 minutes or until browned. Turn the slices and cook 5 minutes more.
• Remove the fat from the skillet and scatter the onion, marjoram, garlic and paprika around the pork. Cook and stir until lightly browned. Add the vodka and chicken broth and bring to a boil. Simmer for 15 minutes. If there is too much liquid, reduce it. Stir in the sour cream; reheat but do not boil.

PAN-SEARED TURKEY CUTLETS WITH WINE SAUCE

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.