Turkey Cutlets With Rosemary Tomato Sauce Recipes

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TURKEY WITH ROSEMARY TOMATO SAUCE



Turkey With Rosemary Tomato Sauce image

Cooking light inspired main course that comes together quickly with just a few ingredients from the pantry.

Provided by justcallmetoni

Categories     Turkey Breasts

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil, divided
2 (4 ounce) boneless skinless turkey cutlets
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 medium shallot, finely diced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 1/2 teaspoons minced garlic (about 2 cloves)
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon white wine vinegar
parmesan cheese, curls (optional)

Steps:

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove from pan; keep warm.
  • Add 2 teaspoons oil, rosemary, and garlic to pan; sauté 1 minute. Add tomato; cook 1 minute, stirring frequently. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and vinegar. Serve over turkey.

Nutrition Facts : Calories 232.8, Fat 6.7, SaturatedFat 1.3, Cholesterol 68, Sodium 1391, Carbohydrate 15, Fiber 3.2, Sugar 7.7, Protein 28.7

TURKEY CUTLETS WITH TOMATO SAUCE



Turkey Cutlets with Tomato Sauce image

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

2 tablespoons all-purpose flour
1/8 teaspoon salt, optional
1/8 teaspoon pepper
4 turkey cutlets or breast slices (1/2 pound)
2 teaspoons butter
MUSHROOM TOMATO SAUCE:
1 cup sliced fresh mushrooms
1-1/2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon dried rosemary, crushed
2 medium tomatoes, peeled, seeded and chopped
2 tablespoons dry white wine or chicken broth
1 teaspoon brown sugar
Salt and pepper to taste, optional
1 teaspoon butter
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1-1/2 teaspoons lemon juice
2 tablespoons minced fresh parsley

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 CUTLET WITH TART CHERRY SAUCE



Turkey Cutlet with Tart Cherry Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 to 4 tablespoons butter or oil, plus 2 tablespoons cold butter, cut into 4 chunks, for finishing
1 1/2 pounds turkey breast cutlet, sliced 1/2-inch thick
Salt and pepper
1/2 cup all-purpose flour
1 cup merlot wine
2 tablespoons orange juice concentrate
1 tablespoon brown sugar
1 (15-ounce) can tart cherries (recommended: Oregon)

Steps:

  • Preheat the oven to 200 degrees F.
  • In a large frying pan, heat the pan over medium-high heat and then add half the butter or oil.
  • Season turkey cutlet slices with salt and pepper. Place in large zip-top bag, along with the flour. Seal bag and shake to coat turkey. Remove turkey from bag, shaking off excess flour. Cook in a hot pan for 3 to 4 minutes per side, or until done. Transfer to an ovenproof plate and place in the oven to keep warm. Repeat with the remaining butter or oil and turkey.
  • Add red wine, orange juice concentrate, and sugar to pan and scrape up any browned bits in pan. Bring to a boil and let reduce by half, about 5 minutes. Reduce heat and swirl in the cherries and cold butter to incorporate. Season with salt and pepper, to taste.
  • Serve the turkey culets on individual plates with some sauce spooned over the top.
  • Note: When spooning sauce on top, do not cover the entire piece of meat. Spoon diagonally over the meat to show off the golden color.

TURKEY CUTLETS WITH TOMATO SAUCE



Turkey Cutlets with Tomato Sauce image

I'm the mother of two toddlers, so I depend on easy-to-prepare recipes like this.

Provided by Allrecipes Member

Time 20m

Yield 2

Number Of Ingredients 17

2 tablespoons all-purpose flour
⅛ teaspoon salt
⅛ teaspoon pepper
½ pound turkey breast cutlets
2 teaspoons butter or margarine
1 cup sliced fresh mushrooms
1 ½ teaspoons canola oil
2 garlic clove (blank)s garlic cloves, minced
¼ teaspoon dried rosemary, crushed
2 medium whole (2-3/5" dia) (blank)s medium tomatoes - peeled, seeded and chopped
2 tablespoons dry white wine or chicken broth
1 teaspoon brown sugar
1 pinch salt and pepper to taste
1 teaspoon butter or margarine
1 tablespoon minced fresh basil
1 ½ teaspoons lemon juice
2 tablespoons minced fresh parsley

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 : Calories 314.3 calories, Carbohydrate 16.8 g, Cholesterol 94.7 mg, Fat 12.8 g, Fiber 2.5 g, Protein 30.8 g, SaturatedFat 4.8 g, Sodium 307.4 mg, Sugar 6.6 g

ITALIAN TURKEY CUTLETS



Italian Turkey Cutlets image

"Because I'm watching my weight, I've used this recipe for years," writes Janet Bumb of Beallsville, Maryland. "Served with a flavorful tomato sauce, these cutlets taste so good that my son, who is thin and doesn't need to worry about his weight, requests them for his birthday dinner!"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons plus 1 tablespoon olive oil, divided
1 small onion, finely chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1 package (17.6 ounces) turkey breast cutlets
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large saucepan, heat 2 teaspoons oil; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes., Meanwhile, sprinkle both sides of turkey with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Serve with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 242 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 700mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

TURKEY CUTLETS WITH TOMATO-CAPER SAUCE



Turkey Cutlets With Tomato-Caper Sauce image

This is one of my favorite main dishes and it is easy. It came from a friend and I make it often. My kids loved it. Occasionally I will add chopped mushrooms.

Provided by sunshinefromaz

Categories     Potato

Time 50m

Yield 4-6 pieces, 4 serving(s)

Number Of Ingredients 9

8 small red potatoes
3 medium tomatoes
1 small onion
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried rosemary
1 (16 ounce) package turkey cutlets
2 tablespoons shortening
2 teaspoons capers

Steps:

  • In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low and cover and simmer 10-15 minutes until potatoes are fork tender. Drain and keep potatoes warm.
  • Meanwhile dice tomatoes, thinly slice onion; set aside.
  • On waxed paper, mix flour, salt, and rosemary. If turkey cutlets are large, cut them into desired serving size. Dip turkey cutlets into flour mixture to lightly coat.
  • In non-stick 12-inch skillet over medium-high heat, in hot melted shortening, cook turkey cutlets, a few at a time, about 5 minutes or until lightly browned and they lose their pink color throughout, removing pieces to plate as they brown.
  • Spoon off any fat in skillet. Stir in diced tomatoes, onion, and capers. Reduce heat to medium-low; cover and cook 10 minutes or until vegetables are tender. Return turkey cutlets to skillet; heat through.
  • To serve, arrange potatoes and turkey cutlets on 4 dinner plates. Spoon sauce over turkey.

Nutrition Facts : Calories 469.6, Fat 8.9, SaturatedFat 2.3, Cholesterol 68, Sodium 470.9, Carbohydrate 63.7, Fiber 7.4, Sugar 7.6, Protein 34.8

TURKEY CUTLETS WITH PROSCIUTTO AND CHEESE



Turkey Cutlets With Prosciutto and Cheese image

Provided by Pierre Franey

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 turkey breast tenderloin steaks, about 1 1/2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
1/4 pound Fontina, Gruyere or Cheddar cheese
3 tablespoons butter
4 thin slices prosciutto or other ham, about 2 ounces
2 teaspoons dried rosemary
1 tablespoon chopped shallots
1/4 pound mushrooms, thinly sliced
1/4 cup chicken broth

Steps:

  • Preheat grill to high.
  • Sprinkle turkey pieces with salt and pepper.
  • Cut cheese into thin slices to fit neatly in one layer, slightly overlapping, on turkey steaks. Set aside.
  • Heat 2 tablespoons butter in a heavy skillet large enough to hold the turkey steaks in one layer. Add the steaks and cook about 4 minutes or until nicely browned on one side. Turn the steaks and top each with one slice of prosciutto. Sprinkle evenly with rosemary and cover closely. Cook about 3 minutes.
  • Transfer prosciutto-topped steaks to a serving dish. Add remaining 1 tablespoon butter to the skillet and when it melts add shallots. Cook briefly, stirring, and add mushrooms. Cook, stirring, about 2 minutes.
  • Add chicken broth and stir. Cook about 1 minute over relatively high heat.
  • Meanwhile, cover prosciutto-topped steaks with equal portions, and in one layer, of cheese. Run briefly under the broiler until cheese melts. Pour mushroom mixture over the cheese and serve hot.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 21 grams, Carbohydrate 3 grams, Fat 51 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 24 grams, Sodium 630 milligrams, Sugar 1 gram, TransFat 1 gram

TURKEY CUTLETS WITH ROSEMARY AND SHALLOTS



Turkey Cutlets with Rosemary and Shallots image

The intense flavor of rosemary pairs well with the hearty taste of turkey. Add herbs to the pan after the turkey is seared to make a quick sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 25m

Number Of Ingredients 7

1 boneless turkey-breast half, sliced on the diagonal into 8 cutlets
2 tablespoons extra-virgin olive oil, plus more as needed
Coarse salt and ground pepper
4 shallots, quartered lengthwise
5 sprigs rosemary (1 1/2 inches each)
3/4 cup low-sodium chicken broth
1 tablespoon cold unsalted butter, cut into pieces

Steps:

  • One at a time, place turkey cutlets between two sheets plastic wrap. Using a meat mallet or heavy skillet, pound cutlets to a 1/4-inch thickness. In a large skillet, heat 1 tablespoon oil over medium-high. Season turkey with salt and pepper. In batches, cook turkey until cooked through, 1 to 2 minutes per side (add up to 1 tablespoon oil if needed, reducing heat to medium if skillet becomes too dark). Transfer turkey to a plate.
  • Add 1 tablespoon oil and shallots to skillet; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, about 4 minutes. Add wine and rosemary and cook until syrupy, about 3 minutes. Add broth and cook until reduced by half, about 2 minutes. Return turkey to skillet and cook until warmed through, about 1 minute. Remove from heat and stir in butter; season with salt and pepper.

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