Pan Seared Turkey Chops Recipe 355

Steps:

• Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
• In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
• Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.

Steps:

• Pour all spices into a bowl and mix together.
• Preheat saute pan and coat with olive oil.
• Rinse turkey chops.
• Season with seasoning mixture.
• Place chops into hot pan with olive oil.
• Sear for 4 minutes on each side or until golden brown.
• Remove chops from pan. Lay on paper towel to soak up excess oil.

Steps:

• Pre-heat a large sauté pan with olive oil. Rinse turkey chops and season with pepper, garlic powder, onion powder, chili powder, parsley, paprika, salt and celery powder (soul food seasoning mixture). Pat the seasoning into the meat to seal in flavor. Place turkey chops into hot pan with olive oil. Sear for 4 minutes on each side or until golden brown. Remove from pan and lay on paper towel to soak up excess oil. Add white wine to remaining juices in pan and bring to a slight simmer. Return chops to pan and simmer until chops cook through. To serve, place chops on plate and drizzle with sauce.

Steps:

• Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle over turkey. In a large skillet, heat oil over medium-high heat. Add cutlets in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm., In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining pepper. Serve with turkey.

Steps:

• Season both sides of turkey cutlets with 1/2 teaspoons garlic powder, 1/2 teaspoons onion powder, 1/2 teaspoons ginger, 1/4 teaspoons salt and 1/4 teaspoons black pepper. Allow to dry marinate at room temperature for up to 20 minutes.
• Place a large skillet over medium-high heat and add olive oil.
• While skillet and oil are heating up, combine sauce ingredients. In a medium bowl, whisk together orange juice, agave nectar, soy sauce, 1/4 teaspoons garlic powder, 1/4 teaspoons onion powder, 1/4 teaspoons ginger and cornstarch. Set aside.
• When olive oil is glistening hot and fragrant, add turkey cutlets. Sear for 5-7 minutes on each side or until cooked through. Remove to a serving plate and cover to keep warm.
• Pour sauce into the skillet. With a wooden spoon (as not to scratch the skillet), stir sauce, scraping up any browned bits from the surface of the skillet. The sauce will begin to thicken. Once it reaches a gravy-like consistency, remove from heat.
• Pour sauce over turkey cutlets or serve in a small gravy dish/pitcher.
• If desired, garnish with sliced scallions.

Steps:

• Season turkey cutlets with onion powder, garlic powder, ginger, cayenne and salt. Drizzle with 2 teaspoons sesame oil (1/2 tsp onto each cutlet). Set aside and allow to marinate for 20 minutes at room temperature.
• Into a small sauce pan, combine maple syrup, soy sauce, lemon juice and 1/2 tsp.sesame oil. Place pan over medium heat and bring to a boil. Boil for 5-8 minutes or until sauce is reduced by half. Remove from heat and set aside.
• Preheat a non-stick skillet to medium-high heat.
• Brown turkey cutlets in the skillet for 4-5 minutes on each side or until no longer pink in the center.
• Remove to a serving plate, drizzle with maple-soy sauce and enjoy!