TURKEY CUTLETS WITH MUSHROOM SAUCE RECIPE - (3.9/5)
Provided by hanley89
Number Of Ingredients 15
Steps:
- 1. Combine flour, paprika , salt and pepper in a quart Ziploc bag. Dredge turkey cutlets in flour, shake off excess. Place olive oil and 2 tbsp butter in a large non stick skillet over medium heat. Cook the turkey cutlets about 2 minutes to brown on each side. Remove turkey cutlets and keep warm. Add remaining butter to the pan , add mushrooms and green onions, cook,stirring for two minutes;add sherry and stir to combine 2. Add the herbs and heavy cream. Cook down until reduced to a lightly thickened sauce, about 2 minutes. Return turkey cutlets to skillet, cooke for two minutes, spooning sauce over cutlets 3. Serve with Buttered Noodles
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
TURKEY CUTLETS MARSALA
Here is a recipe adapted from one written by Elizabeth David, the erudite British cookbook writer who died in 1992. Jill Norman beautifully reanimated it in her 2010 book "At Elizabeth David's Table" and we took it along ever so slightly in the name of ease: lightly browned cutlets in a sauce of Marsala wine. The cooking is gentle, and takes little time. It pairs nicely with a mushroom risotto or a pile of rice.
Provided by Sam Sifton
Categories brunch, dinner, easy, lunch, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Season cutlets aggressively with salt and pepper, then lightly dust them with flour.
- Melt the butter in a large sauté or frying pan set over medium-high heat, and when it begins to foam, add the turkey cutlets to the pan. Turn the heat down to medium, and cook, gently, for 3 minutes a side, being careful not to allow the butter to blacken.
- When the second side is just about done, pour the Marsala over the cutlets, and allow it to bubble and combine with the butter. Now do the same with a splash or two of the chicken stock. Cook in the pan for 2 or 3 minutes more.
TURKEY CUTLETS WITH LEMON SAUCE
This came from a recipe card at the grocery store. A very quick to prepare, light and flavorful dish. Excellent served with mushroom rice (or risotto) and a steamed vegetable. Great for a fabulous weeknight meal.
Provided by PanNan
Categories Lemon
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
RUSSIAN-STYLE TURKEY CUTLETS
So simple and so good--these cutlets are a case where the whole is greater than the sum of the parts. Ground turkey is often disappointingly dry, but here a bit of butter and cream keep the meat moist. The butteriness of the juicy cutlets contrasts beautifully with the racy freshness of an uncomplicated red wine. A Beaujolais from France or a merlot from Trentino in Northern Italy or will be perfect.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the turkey, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
- Remove the turkey mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.
- In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.
- Menu Suggestions.
- Sautéed mushrooms are the traditional Russian accompaniment to turkey cutlets. Beets, glazed carrots, and mashed potatoes are other excellent possibilities.
Nutrition Facts : Calories 454.9, Fat 33.6, SaturatedFat 13.9, Cholesterol 168.6, Sodium 623.3, Carbohydrate 12.3, Fiber 0.7, Sugar 1.1, Protein 26.4
PAN-SEARED TURKEY CUTLETS WITH WINE SAUCE
The robust flavor of turkey breast goes particularly well with a mustardy pan sauce made with dry white wine and lots of freshly chopped parsley. Serve alongside mashed potatoes, roasted vegetables, or a crisp salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 426 g, Fat 8 g, Protein 56 g
TURKEY CUTLETS WITH COOL PEPPER SAUCE
Crisp breading surrounds tender turkey cutlets in this refreshing recipe. Topped with a sour-cream sauce with lively jalapeno and lemon, it has just the right kick! -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (1/2 cup sauce).
Number Of Ingredients 13
Steps:
- For sauce, in a small bowl, combine the sour cream, mayonnaise, jalapeno, lemon juice and peel and 1/8 teaspoon pepper; set aside., In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, parsley, garlic and remaining pepper. Add turkey, a few pieces at a time, and shake to coat., In a large nonstick skillet, cook turkey in oil in batches over medium heat for 1-2 minutes on each side or until no longer pink. Serve with sauce. Garnish with lemon wedges and jalapenos if desired.
Nutrition Facts : Calories 242 calories, Fat 9g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 296mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
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 TARRAGON AND MUSHROOM
This is a lovely, quick recipe from a Good Housekeeping cookbook, with slight alterations to cook time/temp etc. It's extremely versatile; for instance, I had to use dried tarragon in place of fresh, and an onion in place of the shallot. It still came out great. Serve over noodles (but be aware that there is only enough sauce for two) and add garlic to your heart's content!
Provided by CorriePDX
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium heat. Add cutlets and cook 3 minutes a side, or until they just lose their pink color throughout; transfer to plate. Do not overcook!
- Add shallot and mushrooms to skillet; cook 5 minutes or until browned and tender. Add wine; boil 1 minute. Stir in undiluted soup, tarragon, pepper, and 1/3 cup water; heat to boiling. Return cutlets with any juices in plate to skillet; heat through, turning to coat.
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 :
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