TURKEY CUTLETS WITH BALSAMIC-BROWN SUGAR SAUCE
Make and share this Turkey Cutlets With Balsamic-Brown Sugar Sauce recipe from Food.com.
Provided by Asha1126
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first four ingredients in a shallow dish, stir well. Dredge turkey cutlets in flour mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets from pan, set aside, and keep warm. Reduce heat to warm.
- Add shallots to pan and saute for 1 minute. Stir in wine and broth, scraping pan to loosen brown bits. Bring to boil, reduce heat and cook 5 minutes.
- Add balsamic vinegar, sugar, and 1/4 teaspoon salt; bring to a boil.
- Reduce heat and simmer 5 minutes. Return cutlets to the pan to warm through. Serve sauce with cutlets.
Nutrition Facts : Calories 336.5, Fat 6.2, SaturatedFat 1.3, Cholesterol 102.2, Sodium 552.1, Carbohydrate 18.6, Fiber 0.4, Sugar 9.3, Protein 41.3
TURKEY CUTLETS WITH PLUM SALAD
Provided by Food Network Kitchen
Time 35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat a grill to medium high. One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Set aside.
- Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes. Set aside.
- Grill the turkey until cooked through, about 2 minutes per side.
- Finely chop a few of the grilled plum wedges; put in a large bowl. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper. Add the arugula and toss. Top the turkey with the salad and the remaining grilled plums.
Nutrition Facts : Calories 371, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 68 milligrams, Sodium 641 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 43 grams
TURKEY CUTLETS WITH TOMATO SAUCE
I'm the mother of two toddlers, so I depend on easy-to-prepare recipes like this.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add the cutlets, two at a time and shake to coat. In a skillet, cook cutlets in butter for 2-3 minutes on each side or until lightly browned. , Meanwhile, in a skillet, saute mushrooms in oil until tender. Add garlic and rosemary; cook and stir for 1 minute. Add the tomatoes, wine or broth, brown sugar, salt if desired and pepper; cook and stir for 5 minutes. Stir in butter and basil. Serve cutlets with sauce. Sprinkle with lemon juice and parsley.
Nutrition Facts :
IT'S WAY BETTER THAN THANKSGIVING TURKEY TURKEY
Unless you're deep-frying turkey, I suggest you make the switch over to this method of cooking turkey, even for holidays and special occasions. Alter the amount of ingredients depending on the number of people attending your amazing turkey feast; my version is for three people.
Provided by Fetish Cook
Categories Turkey Legs
Time 4h15m
Yield 3
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour the olive oil into a roasting pan. Place the turkey legs into the oil; turn the legs over several times to coat with oil. Sprinkle each leg with salt, black pepper, and thyme; pull the leaves from 3 sprigs of rosemary and sprinkle onto the turkey legs. Place the remaining 3 sprigs of rosemary around the legs in the oil. Place butter pieces on the legs; sprinkle each leg with garlic and scatter the onion in the pan.
- Roast the legs in the preheated oven until the turkey skin is browned and the juices run clear, 1 1/2 to 2 hours, basting every 20 minutes. Reduce heat to 300 degrees F (150 degrees C) and turn the legs over in the pan. Roast for 1 hour, basting every 20 minutes. Reduce oven heat to 200 degrees F (95 degrees C) and roast until the skin is golden brown, about 1 more hour. Remove the turkey legs to a serving platter.
- To make gravy, move the roasting pan with the oil and drippings to a burner set on medium heat; whisk in the cooking wine and brown sugar, stirring until the sugar has dissolved. Use the whisk to scrape up and dissolve any brown flavor bits left in the bottom of the pan. Whisk in the flour, a little at a time, and stir until the flour is smoothly incorporated into the mixture; pour in the chicken stock and whisk constantly until the gravy comes to a simmer and thickens, about 5 minutes. Stir in the gravy browning sauce; allow the gravy to simmer for 3 to 5 minutes and serve with the roasted turkey legs.
Nutrition Facts : Calories 926.9 calories, Carbohydrate 11.8 g, Cholesterol 209.2 mg, Fat 63.2 g, Fiber 1.3 g, Protein 74.2 g, SaturatedFat 17 g, Sodium 646.9 mg, Sugar 3.7 g
MEDITERRANEAN TURKEY CUTLETS AND PASTA
Make and share this Mediterranean Turkey Cutlets and Pasta recipe from Food.com.
Provided by CookingONTheSide
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 617.3, Fat 28.2, SaturatedFat 6.8, Cholesterol 132.7, Sodium 533.4, Carbohydrate 51.2, Fiber 3.4, Sugar 2.7, Protein 38.7
SLIMFAST TURKEY CUTLETS WITH CRANBERRY SAUCE
I got this off of the Slimfast.com website and it was surprisingly GOOD! The sauce was so good that I also used it as a dressing on my salad and DH used it as jam on his bread and butter! Chicken breasts can be substituted for the Turkey!
Provided by Retrocutie
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Rinse turkey and pat dry.
- Sprinkle lightly with nutmeg.
- Place turkey on a broiler rack 4-5 inches from heat and cook 7 minutes.
- Turn cutlets over and cook 4-5 minutes more, until no longer pink and internal temperature is 170.
- Meanwhile, combine chicken broth and cornstarch in a small saucepan.
- Simmer over medium heat, stirring frequently, until bubbly and thickened.
- Add cranberry sauce and cook, stirring constantly, 2 minutes.
- Place broiled turkey cutlets on a platter, top with cranberry sauce, and serve.
Nutrition Facts : Calories 483, Fat 14.2, SaturatedFat 3.9, Cholesterol 129, Sodium 209.7, Carbohydrate 43.7, Fiber 1.1, Sugar 40.7, Protein 43.8
SPICED TURKEY CUTLETS
From Cooking Light. Serving size: 2 cutlets and 1/4 c. bell pepper mixture. Per serving: 230 calories, 6.9 g fat, 26.3 g protein, 15.3 g carb, 2.2 g fiber, 74 mg cholesterol.
Provided by ratherbeswimmin
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Let the vegetable oil get heated in a large nonstick skillet over medium-high heat.
- Sprinkle turkey cutlets w/ salt and pepper.
- Place cutlets in pan; cook 3 1/2 minutes on each side or until done.
- Remove cutlets from pan and keep warm.
- Add in onions and bell pepper to skillet; stir/saute for 2 minutes.
- Add in remaining ingredients; bring to a boil, cook until reduced to 1 cup (about 3 minutes).
- Serve sauce with turkey; couscous goes well with this.
Nutrition Facts : Calories 216.9, Fat 5.5, SaturatedFat 1.1, Cholesterol 68, Sodium 490.7, Carbohydrate 14.1, Fiber 1.6, Sugar 10.3, Protein 27.8
TURKEY CUTLETS WITH MUSHROOM WINE SAUCE
A light, healthy favorite of ours. Even my picky husband loved it! Using Fiber One cereal in place of breadcrumbs bumps up the nutrition and with the addition of seasoning, it was hard to tell the difference. You could easily substitute chicken breasts or pork chops. The sauce is excellent over brown rice or quinoa.
Provided by FightingwithFood
Categories Turkey Breasts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 196.9, Fat 4.8, SaturatedFat 0.9, Cholesterol 70.4, Sodium 666.6, Carbohydrate 4, Fiber 0.4, Sugar 0.8, Protein 31
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