Smothered Turkey Cutlets Recipes

Steps:

• Preheat oven to 350°. Mix salsa, cranberries and cilantro; gently stir in oranges. In a shallow bowl, mix flour and cumin. In another shallow bowl, whisk together egg and water. In a third bowl, toss bread crumbs with Parmesan cheese., Sprinkle cutlets with pepper and salt; coat lightly with flour mixture, shaking off excess. Dip in egg mixture, then in crumb mixture, patting firmly., In a large skillet, heat 1 tablespoon oil over medium heat; add 2 cutlets and cook until golden brown, 1-2 minutes per side. Transfer to a foil-lined baking sheet. Repeat with remaining oil and turkey., Sprinkle cutlets with cheddar cheese; bake until cheese is melted and turkey is no longer pink, 4-6 minutes. Top with avocado, salsa mixture, additional cilantro and, if desired, sour cream.

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.

Steps:

• Place the water and asparagus in a saucepan, and bring to a boil over medium heat. Cook covered 5 minutes. Remove cover and cook 1 or 2 minutes, until tender. Drain and set aside, but keep warm.
• Melt the margarine in a skillet over medium-high heat. Cook the turkey cutlets 2 to 3 minutes on each side, or until browned and no longer pink on the inside. Remove turkey from the pan and set aside.
• Add the garlic and shrimp to the already heated skillet. Cook over medium-high heat 1 or 2 minutes, stirring constantly until the shrimp is heated through.
• Prepare hollandaise sauce according to package directions.
• Place each turkey cutlet on a plate. Top with the asparagus and shrimp. Spoon hollandaise sauce over all.

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:

• Preheat oven to 350.
• Heat oil in large skillet over medium high heat
• Place pounded chicken breasts on flat surface.
• Sprinkle one side of each with some of the seasoning.
• When oil is hot, place chicken, seasoned side down, in pan.
• Sprinkle some more seasoning on top of chicken.
• Brown lightly on both sides.
• Place on a baking sheet and place in oven.
• In same pan, saute peppers/mushrooms until softened.
• Sprinkle remaining seasoning on vegetables.
• Stir.
• Pour tomato sauce over and simmer until hot.
• Remove chicken from oven and divide vegetable mixture over meat.
• Serve hot.

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:

• Combine poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle on both sides of turkey.
• Heat oil in large skillet; cook turkey for 2-3 minutes on each side or until juices run clear.
• Remove turkey; cover and keep warm.
• In same skillet, melt butter and whisk in flour until smooth.
• Gradually stir in chicken broth; bring to a boil.
• Cook and stir until thickened, about 2 minutes.
• Stir in remaining 1/8 teaspoon pepper and serve over turkey.

Steps:

• Sprinkle turkey with 1 teaspoon tarragon, salt and pepper. Heat oil in heavy large skillet over high heat. Add turkey and sauté until no longer pink, about 2 minutes. Using slotted spoon, transfer turkey to plate. Reduce heat to medium. Add leeks, carrots and remaining 1/2 teaspoon tarragon to drippings in skillet. Cook until leeks begin to soften, about 3 minutes. Mix flour into vegetables and cook 1 minute. Gradually mix in broth and wine. Simmer uncovered until carrots are almost tender and sauce is thickened, stirring occasionally, about 10 minutes. Add peas and turkey. Simmer until vegetables are tender and turkey is cooked through, about 2 minutes longer. Season to taste with salt and pepper and serve.