Easy Turkey Cutlets With Potatoes And Mushrooms Recipes

Steps:

• Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), arrange potatoes and mushrooms in a single layer. Sprinkle with bacon, sage, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Broil, tossing every 5 to 6 minutes, until potatoes are tender and browned, 20 to 25 minutes. Transfer to a serving bowl (reserve sheet).
• Place turkey cutlets on sheet; season with salt and pepper, and sprinkle with Parmesan, dividing evenly. Broil until cheese is golden and turkey is opaque throughout, 6 to 8 minutes.
• Meanwhile, toss potatoes and mushrooms with parsley; season with salt and pepper. Keep warm.
• Serve turkey cutlets with potato-mushroom mixture, accompanied by grainy mustard.

Steps:

• Turn on broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Set aside. Switch oven to bake and preheat to 375 degrees F.
• Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning - just eyeball it. In a large skillet, brown turkey cutlets on each side over medium high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
• Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery and water chestnuts as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions, 1 teaspoon poultry seasoning and the parsley. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.

Steps:

• Turn the broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Switch oven to bake and preheat to 375 degrees F.
• Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning - just eyeball it. In a large skillet, brown turkey cutlets on each side over medium-high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
• Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery, water chestnuts and bell pepper as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions and herbs. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.

Steps:

• In a large ziploc bag, crush cereal to breadcrumb size. Mix 1/2 tablespoon Herbes de Provence and salt into crumbs.
• Add turkey cutlets and shake to coat.
• In large saute pan, heat oil. Add turkey cutlets and cook through, about 3 minutes per side.
• Remove from pan. Add mushrooms and saute until golden, about 3 minutes.
• Add broth, wine and remaining Herbes de Provence. Bring to boil.
• Mix flour with 1/4°C water and add to pan.
• Simmer until thickened.

Steps:

• 1. Combine flour, paprika , salt and pepper in a quart Ziploc bag. Dredge turkey cutlets in flour, shake off excess. Place olive oil and 2 tbsp butter in a large non stick skillet over medium heat. Cook the turkey cutlets about 2 minutes to brown on each side. Remove turkey cutlets and keep warm. Add remaining butter to the pan , add mushrooms and green onions, cook,stirring for two minutes;add sherry and stir to combine 2. Add the herbs and heavy cream. Cook down until reduced to a lightly thickened sauce, about 2 minutes. Return turkey cutlets to skillet, cooke for two minutes, spooning sauce over cutlets 3. Serve with Buttered Noodles

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:

• In a large shallow dish, mix flour, oregano, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper. Dip cutlets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. In batches, add turkey and cook 1-2 minutes on each side or until no longer pink; remove from pan., Add remaining ingredients to skillet; stir in the remaining salt and pepper. Cook, uncovered, 4-6 minutes or until mushrooms are tender, stirring occasionally. Return turkey to pan; heat through, turning to coat.

Steps:

• Butter 13x9x2-inch glass baking dish. Mix first 4 ingredients in small bowl to blend. Sprinkle all of seasoning mixture over both sides of cutlets, pressing to adhere. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add 3 cutlets; sauté until brown, about 1 1/2 minutes per side. Transfer to prepared dish. Melt 1 more tablespoon butter in skillet. Brown remaining cutlets; transfer to same dish.
• Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add shallots and sauté 1 minute. Add mushrooms. Sauté until brown, about 6 minutes. Add 1 tablespoon flour; stir 1 minute. Add wine and boil 1 minute, whisking occasionally. Add broth and cook until sauce thickens slightly, whisking occasionally, about 3 minutes. Season sauce with salt and pepper. Pour sauce over cutlets. Sprinkle cheeses over. (Can be made 1 day ahead; cover and refrigerate.)
• Preheat oven to 400°F. Bake cutlets uncovered until heated through and cheeses melt, about 10 minutes.