Italian Turkey Cutlets Recipes

Steps:

• In a large saucepan, heat 2 teaspoons oil; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes., Meanwhile, sprinkle both sides of turkey with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Serve with sauce. Sprinkle with cheese.

Steps:

• In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan., Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.

Steps:

• In a saucepan, saute onion and garlic in 2 teaspoons oil until tender. Stir in the tomatoes, basil, oregano and rosemary. Bring to a boil. Reduce heat; cook, uncovered, over medium heat for 15-20 minutes or until sauce thickens.
• Meanwhile, sprinkle both sides of turkey cutlets with salt and pepper. In a large nonstick over medium heat, cook turkey in batches in remaining oil until juices run clear. Serve with tomato sauce. Sprinkle with Parmesan cheese.

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:

• Prepare pasta according to package directions.
• Meanwhile, sprinkle cutlets with 3/4 t Greek seasoning or dried Italian seasoning.
• Dredge in flour.
• Cook half of cutlets in 1 1/2 T hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until done.
• Repeat procedure with remaining cutlets and 1 1/2 T oil.
• Remove from skillet, reserving drippings in skillet.
• Heat remaining 2 T oil in skillet with drippings; add onion and remaining 1/4 t Greek seasoning, and saute over medium heat 2-3 minutes or until tender.
• Stir in tomatoes and olives, and cook 1 minute or until thoroughly heated.
• Remove from heat and toss in hot cooked pasta until blended.
• Transfer pasta mixture to a large serving bowl, and sprinkle with half of feta cheese.
• Top with cutlets and remaining feta cheese.
• Garnish, if desired, with fresh parsley.
• Serve immediately.