Breaded Turkey Cutlets With Asiago Food

TENDER BREADED TURKEY CUTLETS

Steps:

• Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
• Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

AWESOME BREADED TURKEY CUTLETS

Steps:

• Season turkey with salt and pepper. Mix eggs in a shallow dish. Place bread crumbs in another shallow dish.
• Dip both sides of turkey in egg and then into crumbs.
• Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium high heat. Add slices, not crowding, and cook until golden brown on bottom, about 3-5 minutes.Turn and cook other side until golden, about 2 minutes.
• Remove to plate and repeat with remaining slices, adding more butter and oil as needed. Serve with lemon.

BREADED TURKEY CUTLETS

Steps:

• Preheat oven to 350 degrees.
• Place turkey cutlets in a medium bowl and cover with water. Add 2 tablespoons of the lemon juice. Set aside.
• In a shallow bowl, combine egg whites, cornstarch and 1 tablespoon of lemon juice.
• In a separate shallow bowl, place the bread crumbs and grated Parmesan cheese.
• One at a time, take the cutlets from the water, dip into the egg white mixture and then into the bread crumbs, turning once to coat both sides.
• Spray a shallow baking pan with nonstick spray. Place cutlets into pan.
• Drizzle oil over breaded cutlets.
• Bake 30 minutes or until lightly browned.

BREADED CHICKEN CUTLETS

Steps:

• Preheat the oven to 350 degrees F.
• To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
• With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
• Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
• Serving suggestion: Lemon wedges, thyme sprigs for garnish .

TURKEY MILANESE

Steps:

• Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.
• Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs and then into the bread crumbs to coat. Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.
• Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with lemon wedges on the side.

BREADED TURKEY CUTLETS WITH ASIAGO

Steps:

• Place the oven rack in the top third of oven. Preheat oven to 425 degrees.
• Set a wire rack on a baking sheet and lightly coat cutlets with oil.
• Use a pastry brush and coat all sides of turkey breasts with the Dijon mustard.
• In a shallow plate combine the breadcrumbs, asiago cheese, Italian herb seasoning and black pepper.
• In another bowl whisk the egg whites until frothy and opaque.
• Dip each turkey cutlet into the beaten egg then dredge in the breadcrumb mixture.
• Coat the top of each cutlet with a light mist of oil.
• Place cutlets on the wire rack and bake 40 minutes (original recipe states 25 minutes baking time) or until coating is golden and meat is no longer pink in the center.

TURKEY CUTLETS WITH PAN GRAVY

Steps:

• Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle over turkey. In a large skillet, heat oil over medium-high heat. Add cutlets in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm., In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining pepper. Serve with turkey.

BREADED TURKEY BREASTS

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese and Italian seasoning. Pour milk into another shallow bowl. Dip turkey in milk, then roll in crumbs. , In a large skillet, cook turkey in oil over medium heat for 4-5 minutes on each side or until juices run clear. Drain on paper towels.

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.

CHICKEN CUTLETS WITH PORTABELLA MUSHROOMS AND ASIAGO

Steps:

• Preheat the broiler.
• Heat the olive oil in a large non-stick skillet.
• While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
• Cook the chicken over medium-high heat until golden brown, about 2 minutes on each side.
• Transfer the chicken to a large baking dish and set aside.
• Add the mushrooms to the skillet, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender.
• Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine has almost completely evaporated.
• Add the chicken broth and cook for 1 minute more.
• Arrange the mushroom slices on top of the chicken and pour the cooking liquid into the baking dish.
• Sprinkle the cheese over the mushrooms.
• Place the baking dish under the broiler and cook until the cheese is melted.

BAKED TURKEY CUTLETS à LA MARYLAND

Steps:

• 1. Prepare a baking sheet with aluminum foil, sprayed with cooking spray (a rack over the foil is optional). Preheat oven to 450°F.
• 2. Veal may be substituted for the turkey cutlets. Cut turkey in pieces 3 inches long and 1 1/2 to 2 inches wide. Beat the egg with a tablespoon of water and place in a shallow bowl. Place flour and breadcrumbs in separate shallow bowls.
• 3. Roll turkey pieces in flour, then dip in beaten egg. Roll in breadcrumbs. Sprinkle with salt and pepper. Place on baking sheet. Dot with butter or lay small strips of bacon on top of turkey pieces.
• 4. Bake in hot oven for 25 minutes. Serve with white sauce or chicken gravy. Optional method: substitute 1/4 cup grated Parmesan cheese for 1/4 cup of the bread crumbs.

RUSSIAN-STYLE TURKEY CUTLETS

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.