Turkey Cutlets With Lemon And Sage Recipes

Steps:

• In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
• In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
• Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.

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:

• Place cutlets between 2 sheets of heavy duty plastic wrap, flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
• Dredge in flour, set aside.
• Heat 1 teaspoon oil in a large nonstick frypan over medium heat until hot.
• Add half of the cutlets, and cook 3 minutes on each side or until browned.
• Transfer cutlets to a serving platter, keep warm.
• Repeat procedure with remaining 1 teaspoon oil and cutlets.
• Sprinkle cutlets with salt, pepper and lemon juice.
• If desired, garnish with lemon slices and fresh sage sprigs.

Steps:

• Place turkey cutlets between two pieces of plastic wrap and pound with a meat mallot or rolling pin until 1/4" thick.
• Sprinkle cutlets with salt and pepper.
• Grate peel of one lemon to make 1/2 tsp zest; cut lemon and squeeze to make 2 tbsp juice.
• Cut second lemon into thin slices and set aside.
• Combine chicken broth and cornstarch in small bowl and set aside.
• Heat oil in a 12" skillet over med high heat.
• Saute cutlets 3 minutes per side.
• Remove to a platter and keep warm.
• Add lemon juice, lemon zest and lemon slices to skillet.
• Add garlic.
• Stir and cook 30 seconds.
• Add broth mixture; reduce heat to medium and boil 1 minute.
• Pour over cutlets, garnish with parsley.

Steps:

• For the marinade combine the lemon juice, mustard, and cayenne or Tabasco in a bowl.
• Add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Stir in the sage.
• Flatten the turkey slices to 1/4 inch between sheets of wax paper or plastic wrap with a mallet or rolling pin.
• Place the turkey slices in a shallow glass dish, pour the marinade over them, and marinate, covered, for 25 minutes, turning once.
• (Alternatively, you can flatten the slices after marinating them, but you may need to add a tablespoon of olive oil to the skillet when you cook them.).
• Discard the marinade. In a large heavy skillet sautè the cutlets over medium-high heat for 1-2 minutes per side, until cooked through.
• Transfer the cutlets to a platter and garnish with the lemon wedges and parsley.

Steps:

• Peel the onion and slice it into thin rings.
• Heat a skillet and sweat the onions in 2 Tbsp of oil, covered, until they look translucent.
• Add the red wine and the sugar and cook together 5-8 minutes, uncovered.
• Sprinkle with salt and pepper to taste.
• In another pan, heat 2 Tbsp oil and over fairly high heat brown turkey cutlets 2-3 minutes per side, or until almost cooked through.
• Lower the heat and add the butter and the sage leaves and cook enough to heat through and to cook turkey completely (but be sure not to overcook or cutlets will get too dry).
• Season with salt and pepper, to taste.
• Set the cutlets, drizzled with any extra pan sauce, on serving plates and top with a bit of the red onions.
• You may use boneless skinless chicken breasts, pounded very thin- but adjust cooking times.

Steps:

• Set a rack inside a large heavy roasting pan. Mash 1/2 cup butter, sage, lemon zest, and paprika in a bowl to combine.
• Starting at neck end of turkey, loosen the skin of the breast by gently sliding your fingers underneath. Work half of lemon-sage butter under skin. Loosen skin around legs and thighs; work remaining lemonsage butter under skin. Season turkey inside and out with salt and pepper and stuff with lemons. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.
• Let turkey stand at room temperature for 1 hour. Preheat oven to 375°F. Pour hot water into pan to a depth of 1/4". Roast turkey, basting occasionally with remaining 1/4 cup butter, for 1 hour. Using paper towels, flip turkey; roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 1-1 1/2 hours longer. Transfer to a platter. Let rest for at least 20 minutes before carving.