Turkeycutletswithartichokesandtomatoes Recipes

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.

CHIPOTLE TURKEY CUTLETS

Steps:

• Combine the first 3 ingredients. Sprinkle turkey with mixture.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Remove from pan.
• Heat remaining teaspoon oil in pan. Add onion and sauté 3 minutes until the onions are softened and browned a bit on the edges. Stir in the cocoa, cumin, chipotle pepper and cinnamon. Add the vinegar, broth and tomatoes. Cook for 3 minutes until the sauce begins to bubble.
• Return the turkey cutlets to the pan spooning a bit of the sauce on top. Cover and reduce heat. Simmer for 15 minutes until turkey is cooked tender and the sauce has thickened.

CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS

Steps:

• Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
• Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
• Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
• Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

TURKEY CUTLETS WITH ROSEMARY AND SHALLOTS

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.