Turkey Cutlets With Springtime Vegetables Recipes

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 ARTICHOKES AND TOMATOES

Steps:

• Season Cutlets with your favorite rub or spice mix and allow cutlets to set for 20 minutes at room temperature.
• Heat a heavy skillet over high heat.
• Add olive oil and reduce heat to medium high. Add butter and swirl pan to mix and melt butter.
• When butter has melted add cutlets to pan and brown 2 minutes per side. Remove cutlets from skillet to a plate to rest.
• Carefully pour artichokes and marinade into the skillet and deglaze.
• Add onions and stir.
• Add cutlets back into skillet on top of artichokes and onions.
• Reduce heat to low and cover skillet.
• Simmer for 10 minutes.
• Just before serving add tomatoes on top of cutlets and cover for 3 minutes or so to warm but not cook the tomatoes.
• To serve drizzle lemon juice over dish while in the skillet.
• Serve 2 cutlets and vegetables to each diner.
• Garnish with Olive Tapenade.