SPICED TURKEY CUTLETS
From Cooking Light. Serving size: 2 cutlets and 1/4 c. bell pepper mixture. Per serving: 230 calories, 6.9 g fat, 26.3 g protein, 15.3 g carb, 2.2 g fiber, 74 mg cholesterol.
Provided by ratherbeswimmin
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Let the vegetable oil get heated in a large nonstick skillet over medium-high heat.
- Sprinkle turkey cutlets w/ salt and pepper.
- Place cutlets in pan; cook 3 1/2 minutes on each side or until done.
- Remove cutlets from pan and keep warm.
- Add in onions and bell pepper to skillet; stir/saute for 2 minutes.
- Add in remaining ingredients; bring to a boil, cook until reduced to 1 cup (about 3 minutes).
- Serve sauce with turkey; couscous goes well with this.
Nutrition Facts : Calories 216.9, Fat 5.5, SaturatedFat 1.1, Cholesterol 68, Sodium 490.7, Carbohydrate 14.1, Fiber 1.6, Sugar 10.3, Protein 27.8
SAUTEED TURKEY CUTLETS WITH AVOCADO SAUCE
Steps:
- For the sauce: Combine all ingredients in a blender and process until smooth; set aside until ready to use. If the sauce is too thick, add a little more water. (Can be made up to 1 day ahead and stored, covered tightly in a refrigerator until ready to use.)
- For the turkey: Combine flour, zest, salt, and pepper in a shallow dish or a resealable plastic bag and mix thoroughly. Add half of cutlets and coat well. Remove, shaking off excess flour, and repeat with remaining cutlets.
- Heat 1 tablespoon oil in a large frying pan over medium heat. When it shimmers, add 2 to 3 cutlets and cook until browned, about 3 minutes total. Transfer to a plate and repeat with remaining cutlets.
- To serve, place turkey on platter, top with sauce, and garnish with a few slices of avocado and torn basil leaves.
BUTTERFLIED TURKEY WITH YUCATAN RUB
Before grilling, brine and marinate the turkey overnight in a vibrant rub made with citrus, annatto paste, oregano, coriander and other fragrant spices. Annatto paste is widely used in the Yucatan region of Mexico and gives this bird its deep golden color that will impress everyone at your table.
Provided by Food Network Kitchen
Categories main-dish
Time 14h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the turkey: The day before serving, heat 3 quarts of the water with salt and sugar in a large pan, stirring to dissolve salt and sugar. Remove from heat, add remaining 1 quart cold water, and stir. Set brine aside to cool to room temperature.
- Put turkey in a large container and cover with the brine. Cover and refrigerate for 4 to 5 hours. (If you want to brine the turkey overnight, use half the amount of salt and sugar.)
- For rub: Crumble annatto paste into a food processor and blend with the garlic, oregano, coriander, black pepper, salt, and allspice. Add the fruit juices and the olive oil and process to make a pasty sauce. Drain and pat the turkey very dry. Smear the rub all over the bird. Cover and refrigerate overnight.
- Prepare an outdoor grill with a large medium-heat fire for direct and indirect grilling. Position a drip pan under the grate on indirect side of the grill.
- Place turkey, breast side up, over the drip pan and grill, covered, until meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the thigh registers 170 degrees F, about 50 minutes more. Move turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a carving board, cover, and let rest 10 minutes before carving.
- Shopsmart: Annatto paste is a Mexican flavoring composed of ground annatto, or achiote, seeds mixed with herbs-usually oregano-and spices. The rust-color paste is then pressed into a compact brick. Look for it in the Hispanic section of your grocery.
TENDER BREADED TURKEY CUTLETS
I came up with this thinking of a different way to serve the turkey breast. The sour cream seals in the moisture and no one would ever guess that it's in there. A great new way to try turkey. This is my husband's new favorite turkey dish.
Provided by Tanya Belt
Categories Meat and Poultry Recipes Turkey Breasts
Time 25m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 24.8 g, Cholesterol 133.5 mg, Fat 7.9 g, Fiber 1.5 g, Protein 53.1 g, SaturatedFat 2.3 g, Sodium 749.8 mg, Sugar 4.8 g
TURKEY CUTLETS WITH ORANGES AND CORIANDER
Provided by Joy Smith
Categories turkey Sauté Quick & Easy Orange Spice Bon Appétit Connecticut
Yield Serves 4
Number Of Ingredients 9
Steps:
- Pat turkey cutlets dry with paper towels. Season generously with coriander, salt and pepper; dust lightly with flour. Melt butter in heavy large skillet over high heat. Working in batches, add turkey cutlets to skillet and sauté until cooked through, about 1 minute per side. Transfer turkey cutlets to platter after each batch is cooked and cover with foil to keep warm. Add orange slices and green onions to skillet and sauté until just heated through, about 2 minutes. Using slotted spoon, arrange oranges and onions atop turkey cutlets. Add broth and orange juice to skillet and boil until reduced to sauce consistency, about 6 minutes. Season sauce with salt and pepper; pour over turkey cutlets. Garnish with cilantro, if desired.
TURKEY CUTLETS IN ANCHOVY-LEMON SAUCE
Provided by Jacques Pepin
Categories dinner, main course
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- To bone the turkey breast, first remove the wings at the joints; set them aside to use in another recipe. Pull off the skin and discard it or prepare it as crackling. Cut around the breastbone and remove the meat from each side in one large piece. Cut each piece lengthwise on a slant into 3 large steaks, each about 3/8 inch thick, and pound them lightly to make them equal in size. Set aside.
- Drain the anchovies, reserving the oil. You should have about 2 tablespoons of oil. Chop the anchovies coarsely, and put them in a bowl. Toss with the lemon juice, and set aside.
- Preheat oven to 200 degrees.
- At cooking time, heat the butter and anchovy oil in one large skillet or two smaller ones. Sprinkle the cutlets with salt and pepper. When the butter and oil are hot, add the cutlets and saute for about 1 1/2 minutes on each side. They should still be pink inside.
- Transfer the cutlets to an oven-proof tray and add the anchovy-lemon juice mixture to the juices in the skillets. Mix well and pour over the cutlets. Put in the oven for at least 15 minutes. At that point, if not serving immediately, reduce the heat to 170 to 180 degrees and serve within 30 to 40 minutes, garnished with the parsley.
Nutrition Facts : @context http, Calories 1270, UnsaturatedFat 30 grams, Carbohydrate 2 grams, Fat 52 grams, Fiber 0 grams, Protein 188 grams, SaturatedFat 15 grams, Sodium 1693 milligrams, Sugar 1 gram, TransFat 1 gram
TURKEY CUTLETS WITH COOL PEPPER SAUCE
Crisp breading surrounds tender turkey cutlets in this refreshing recipe. Topped with a sour-cream sauce with lively jalapeno and lemon, it has just the right kick! -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (1/2 cup sauce).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 242 calories, Fat 9g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 296mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
TURKEY CUTLETS WITH ORANGE SAUCE
Make and share this Turkey Cutlets With Orange Sauce recipe from Food.com.
Provided by mrose75
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat cutlets with flour and shake off excess.
- Heat vegetable oil until hot; add cutlets.
- Brown for 2 minute on each side; remove and set aside.
- Reduce heat, add white part of onions and garlic and saute for 2 minute.
- Add orange juice and soy sauce, boil until slightly thickened, stirring occasionally, about 3 minute.
- Stir in sesame oil, add salt and pepper to taste.
- Return turkey and accumulated juices to skillet. Simmer until turkey is heated through, 10-12 minute.
- Serve with rice or corn bread dressing.
Nutrition Facts : Calories 107.1, Fat 7, SaturatedFat 0.9, Sodium 255.3, Carbohydrate 10.1, Fiber 0.8, Sugar 4.5, Protein 1.7
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Servings 4Calories 230 per serving
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with salt and black pepper. Add turkey to pan; cook for 3 1/2 minutes on each side or until done. Remove turkey from pan, and keep warm.
- Add onions and bell pepper to pan; sauté 2 minutes. Add remaining ingredients. Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Serve with turkey.
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