Awesome Breaded Turkey Cutlets Recipes

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.

Steps:

• In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.
• Heat olive oil in a large skillet over medium heat. Cook turkey for 8 to 10 minutes or until golden brown, and juices run clear.

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.

Steps:

• Flatten turkey cutlets to 1/8-in. thickness. Top each with a slice of ham and cheese; spread with mustard. Roll up tightly and secure with toothpicks. , In a shallow bowl, combine the bread crumbs, salt, pepper and paprika. Brush with turkey roll-ups with mayonnaise, then coat with crumb mixture., Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until meat juices run clear.

Steps:

• Season turkey with salt and pepper. Mix eggs in a shallow dish. Place bread crumbs in another shallow dish.
• Dip both sides of turkey in egg and then into crumbs.
• Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium high heat. Add slices, not crowding, and cook until golden brown on bottom, about 3-5 minutes.Turn and cook other side until golden, about 2 minutes.
• Remove to plate and repeat with remaining slices, adding more butter and oil as needed. Serve with lemon.

Steps:

• Preheat oven to 350 degrees.
• Place turkey cutlets in a medium bowl and cover with water. Add 2 tablespoons of the lemon juice. Set aside.
• In a shallow bowl, combine egg whites, cornstarch and 1 tablespoon of lemon juice.
• In a separate shallow bowl, place the bread crumbs and grated Parmesan cheese.
• One at a time, take the cutlets from the water, dip into the egg white mixture and then into the bread crumbs, turning once to coat both sides.
• Spray a shallow baking pan with nonstick spray. Place cutlets into pan.
• Drizzle oil over breaded cutlets.
• Bake 30 minutes or until lightly browned.

Steps:

• Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the turkey, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
• Remove the turkey mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.
• In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.
• Menu Suggestions.
• Sautéed mushrooms are the traditional Russian accompaniment to turkey cutlets. Beets, glazed carrots, and mashed potatoes are other excellent possibilities.

Steps:

• Beat egg and add milk.
• Dip cutlets in egg/milk mixture.
• Coat cutlets in bread crumbs.
• In a frying pan, brown cutlets in oil.
• Remove and add sliced onion. Brown onion, then add soup and about half a cup of water.
• Bring soup mixture to a slow boil. Place cutlets back in pan. Simmer covered about 30 minutes.

Steps:

• Heat broiler; coat broiler pan rack with nonstick cooking spray and position 6 inches from heat.
• Cook ramen noodles according to package directions, omitting seasoning packet. Drain noodles well and keep warm.
• Meanwhile, combine honey and soy sauce (make sure to use reduced sodium otherwise it will be too salty) in a large shallow bowl or pie plate.Place ground pecans on a sheet of waxed paper. Dip turkey cutlets into honey mixture, then into ground pecans, pressing nuts firmly onto cutlets. Place cutlets on prepared broiler pan rack.
• Transfer remaining honey mixture to a small saucepan. Bring to boil, boiling gently 1 minute. Reserve.
• Meanwhile, broil cutlets about 3 minutes per side or until cooked through. Serve cutlet on top of noodles; spoon honey mixture on top. Enjoy.

Steps:

• Juice orange and add honey. Stir thoroughly.
• Melt butter in pan over medium heat.
• Add cutlets. Season lightly with salt and pepper.
• Cook five minutes each side. Season other side after flip.
• Add orange and honey mixture. Cook one to two minutes per side until cutlet begins to brown.

Steps:

• Put the flour on a large plate. Top each cutlet with a sage leaf and top with prosciutto and wrap it around the back of the cutlet, pressing gently to adhere.
• Press both sides of a prepared cutlet into flour. Shake off excess, making sure sage and prosciutto stay in place. Place on a plate; repeat with remaining cutlets.
• In a large skillet, heat 2 Tbsp of the oil over medium heat. Add 4 cutlets, sage side down, and cook until golden brown, 2 to 3 minutes. Flip cutlets and cook until golden brown and just cooked through, 2 to 3 minutes more. Transfer cutlets to a platter and tent with foil to keep warm. Repeat with remaining oil and cutlets. (If the browned bits on the bottom of the pan start to get really dark, lower the heat. Otherwise, the sauce will be bitter.).
• Pour off any excess oil, add wine, and briskly simmer, scraping up any bits from the bottom of the pan, until wine is almost evaporated. Add broth and briskly simmer until reduced by about two thirds, about 3 minutes. Stir in butter and lemon juice; season with salt, if needed, and pepper. Pour sauce over cutlets (on a bed of arugula, if you like) and serve.

Steps:

• Preheat broiler.
• Grate 1 teaspoon peel from 1 lime and squeeze 1 tablespoon juice.
• Cut remaining lime into wedges.
• Reserve for squeezing juice over cooked cutlets.
• In a large bowl, mix lime peel and juice, yogurt, vegetable oil, ginger, cumin, coriander, garlic and salt.
• Just before cooking add turkey cutlets to the yogurt mixture and stir to cover cutlets.
• Do not let cutlets marinate more than 15 minutes or the texture will become mealy.
• Broil 2 1/2 minutes on each side, 5 minutes total.
• Serve with lime wedges and steamed rice.