TURKEY CUTLETS: CHULETAS DE PAVO
Steps:
- In a small bowl, combine the onions, cilantro, parsley, red wine vinegar, and olive oil.
- Remove the backbone from the turkey breast, keeping both sides intact. Cut the breast into 2-inch steaks. Place the turkey cutlets into the marinade, cover, and marinate overnight in the refrigerator.
- Heat a grill.
- Grill the turkey cutlets until cooked and still juicy, about 5 to 6 minutes per side.
CHILI-RUBBED TURKEY CUTLETS WITH BLACK-EYED PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chili powder and lime juice in a medium bowl. Add the turkey and turn to coat; let marinate 10 minutes. Bring a medium saucepan of water to a boil. Add the couscous and cook until tender, 8 to 10 minutes; drain. Meanwhile, heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the corn, black-eyed peas and celery and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add the tomatoes, scallions, parsley, 1/2 teaspoon salt, and pepper to taste and cook until warmed through, about 2 more minutes; transfer to a large bowl. Add the couscous to the bowl along with 1 tablespoon olive oil, and salt and pepper to taste; toss. Wipe out the skillet; add the remaining 1 tablespoon olive oil and heat over medium-high heat. Add the turkey and cook until browned, about 3 minutes per side; add salt and pepper. Serve with the couscous.
Nutrition Facts : Calories 470, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 56 milligrams, Sodium 396 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 44 grams
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
TURKEY CUTLETS WITH SPRINGTIME VEGETABLES
Steps:
- Sprinkle turkey with 1 teaspoon tarragon, salt and pepper. Heat oil in heavy large skillet over high heat. Add turkey and sauté until no longer pink, about 2 minutes. Using slotted spoon, transfer turkey to plate. Reduce heat to medium. Add leeks, carrots and remaining 1/2 teaspoon tarragon to drippings in skillet. Cook until leeks begin to soften, about 3 minutes. Mix flour into vegetables and cook 1 minute. Gradually mix in broth and wine. Simmer uncovered until carrots are almost tender and sauce is thickened, stirring occasionally, about 10 minutes. Add peas and turkey. Simmer until vegetables are tender and turkey is cooked through, about 2 minutes longer. Season to taste with salt and pepper and serve.
TURKEY CUTLETS WITH BALSAMIC PEARS
Pears cooked in balsamic vinegar and chicken broth add a rich sweet-and-savory note to this quick meal with turkey cutlets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. Add turkey and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.
- Add 2 tablespoons butter to skillet and reduce heat to medium. Add shallots, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, 6 minutes. Meanwhile, in a small bowl, whisk together broth, vinegar, and mustard. Add pears to skillet and cook, stirring occasionally, until beginning to soften, 4 minutes. Add broth mixture; cover and cook 5 minutes. Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes. Return turkey to skillet, along with any juices. Add thyme, toss to combine, and serve.
Nutrition Facts : Calories 333 g, Fat 9 g, Fiber 2 g, Protein 33 g, SaturatedFat 6 g
PECAN TURKEY CUTLETS WITH DILLED CARROTS
The recipe may look longer, but don't let that fool you. This one's easy because it uses the same everyday ingredients in multiple ways. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place pecans in a food processor; cover and process until ground. Combine the pecans, cheese, seasoned salt and dill in a shallow bowl. Coat turkey with pecan mixture., In a large skillet, heat 1 tablespoon butter over medium heat. Add turkey in batches and cook until no longer pink, 3-4 minutes on each side. Remove and keep warm. In same skillet, cook garlic in remaining butter., Combine the broth, cornstarch and lime juice until blended; gradually add to the skillet, stirring to loosen browned bits. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in 1/2 teaspoon lime zest. Remove from the heat; keep warm., Meanwhile, place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain. Stir in the butter, lime zest, dill and seasoned salt. Serve with turkey and sauce.
Nutrition Facts : Calories 479 calories, Fat 29g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 900mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 7g fiber), Protein 38g protein.
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- Whisk flour, 1/4 teaspoon salt and pepper in a shallow dish. Dredge each turkey cutlet (or steak) in the flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until lightly golden, 2 to 3 minutes per side. Transfer to a plate; cover with foil to keep warm.
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