Swiss Turkey Cutlets Recipes

Steps:

• Season sliced turkey cutlets with salt and pepper. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Put salt and sugar in another container, and place it and the other ingredients near your burner.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl to coat the sides, then add sliced turkey cutlets in one layer. Let sit untouched for about 30 seconds, then stir-fry until lightly colored and no pink is visible, about 2 to 2 1/2 minutes. Remove to a plate.
• Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add sugar snap peas and white parts of scallions and stir-fry for 1 minute. Add chard, salt and sugar and stir-fry for about 1 minute, until chard wilts. Return turkey to wok and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender and turkey cooked through. Add cilantro, scallion greens, and cornstarch slurry. Stir until mixture is lightly glazed, and remove from the heat. Serve with hot grains or noodles.

Steps:

• Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the bread crumbs combined with cornmeal, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the bread crumb mixture.
• In a medium skillet, heat a drizzle of oil over medium-high heat. Add the sausage, and brown and crumble for 5 minutes. Stir in the onions, peppers, garlic, zucchini, thyme and salt and pepper, to taste. Cover and cook until the zucchini is tender, about 10 to 12 minutes
• Heat a saute pan with 1/4-inch of oil over medium to medium-high heat.
• Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp.
• For the gravy:
• Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3 to 4 minutes. Season with salt and pepper, to taste.
• Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve.

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:

• Rinse barley. Chop onion. Stem chard by cutting away leafy green prtion from either side of stalk. Set leaves aside. Chop 1 cup chard stalks and mince garlic. Heat two tablespoons oil in large saucepan over medium high heat until shimmering. Add onion and chard stalks and cook until softened, about five minutes. Stir in barley and garlic and cook until barley is lightly toasted, about three minutes.
• Stir broth into saucepan with barley and bring to simmer. Reduce heat to low, cover, and simmer until barley is tender and broth is absorbed, 20 to 40 minutes.
• While barley cooks, cut chard leaves into 1 inch pieces. Grate 1 teaspoon lemon zest, then cut lemon in half and remove seeds. Grate parmesan (1/2 cup).
• Fold chard leaves and lemon zest into barley, increase heat to medium high and cook uncovered , stirring gently, until chard is wilted about two minutes. Off heat, stir in parmesan cheese and season with salt and pepper. Transfer to serving platter and tent with aluminum ofil.
• Trim cutlets, pat dry and season with salt and pepper. Heat two tablespoonsoil in 12 inch non stick skillet over medium high heat until shimmering. Add lemon halves cut side down andcook until browned, about two minutes, transfer to platter with barley.
• Heat two teaspoons oil in now empty skillet and heat until shimmering. Add 3 cutlets to skillet and cook until well browned and tender about 2 minutes per side. Add to platter. Repeat with oil and the 3 additional cutlets. Squeeze lemon halves over cutlets. sprinkle with remaining parmesan cheese.

Steps:

• In a 10-inch skillet over medium heat, bring turkey and bouillon to a boil. Cover and simmer for 10 minutes or until no longer pink in the center. Remove turkey set aside. Strain broth if desired.In a small bowl, mix milk, flour and pepper until smooth. Stir milk mixture into broth. Stirring over medium-high heat, bring to a boil and boil for 3 minutes.Add cheese and whisk until cheese melts. Add green pepper, ham and turkey with any juices to sauce. Reduce heat to low, cover and simmer for 5 to 10 minutes or until green pepper is crisp-tender. Place turkey on a serving plate spoon sauce over. Garnish plate with a tomato rose and a few snow pea pods if desired.