Asian Inspired Pan Seared Turkey Cutlets With Maple Soy Sauce Food

PAN SEARED TURKEY CHOPS

Steps:

• Pour all spices into a bowl and mix together.
• Preheat saute pan and coat with olive oil.
• Rinse turkey chops.
• Season with seasoning mixture.
• Place chops into hot pan with olive oil.
• Sear for 4 minutes on each side or until golden brown.
• Remove chops from pan. Lay on paper towel to soak up excess oil.

PAN-SEARED TURKEY CUTLETS WITH ASIAN-INSPIRED ORANGE SAUCE

Steps:

• Season both sides of turkey cutlets with 1/2 teaspoons garlic powder, 1/2 teaspoons onion powder, 1/2 teaspoons ginger, 1/4 teaspoons salt and 1/4 teaspoons black pepper. Allow to dry marinate at room temperature for up to 20 minutes.
• Place a large skillet over medium-high heat and add olive oil.
• While skillet and oil are heating up, combine sauce ingredients. In a medium bowl, whisk together orange juice, agave nectar, soy sauce, 1/4 teaspoons garlic powder, 1/4 teaspoons onion powder, 1/4 teaspoons ginger and cornstarch. Set aside.
• When olive oil is glistening hot and fragrant, add turkey cutlets. Sear for 5-7 minutes on each side or until cooked through. Remove to a serving plate and cover to keep warm.
• Pour sauce into the skillet. With a wooden spoon (as not to scratch the skillet), stir sauce, scraping up any browned bits from the surface of the skillet. The sauce will begin to thicken. Once it reaches a gravy-like consistency, remove from heat.
• Pour sauce over turkey cutlets or serve in a small gravy dish/pitcher.
• If desired, garnish with sliced scallions.

ASIAN-INSPIRED PAN-SEARED TURKEY CUTLETS WITH MAPLE-SOY SAUCE

Steps:

• Season turkey cutlets with onion powder, garlic powder, ginger, cayenne and salt. Drizzle with 2 teaspoons sesame oil (1/2 tsp onto each cutlet). Set aside and allow to marinate for 20 minutes at room temperature.
• Into a small sauce pan, combine maple syrup, soy sauce, lemon juice and 1/2 tsp.sesame oil. Place pan over medium heat and bring to a boil. Boil for 5-8 minutes or until sauce is reduced by half. Remove from heat and set aside.
• Preheat a non-stick skillet to medium-high heat.
• Brown turkey cutlets in the skillet for 4-5 minutes on each side or until no longer pink in the center.
• Remove to a serving plate, drizzle with maple-soy sauce and enjoy!

PAN-SEARED TURKEY CUTLETS WITH WINE SAUCE

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.

ASIAN-STYLE MEATBALLS

Steps:

• In a medium bowl combine egg, the 1/4 cup of the carrot, the bread crumbs, ginger, salt and garlic powder. Add meat and mix well. Shape meat mixture into 8 meatballs.
• In a large skillet cook meatballs over medium heat until brown, turning to brown evenly (meatballs will not be done). Remove meatballs from skillet. Wipe out skillet with paper towels.
• Add grill sauce and water to skillet, stir to combine. Add onion, drained water chestnuts, sweet red pepper, and the 1/2 cup carrot to skillet; bring to boiling.
• Return meatballs to skillet. Reduce heat. Cover and simmer for 12-15 minutes or until meatballs are done.
• Serve meatballs and sauce with hot cooked rice.

SLIMFAST TURKEY CUTLETS WITH CRANBERRY SAUCE

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.