Easy Healthy And Amazing Turkey Steak Food

EASY, HEALTHY, AND AMAZING TURKEY "STEAK"

Steps:

• Mix the ground turkey, black pepper, and seasoning salt in a medium sized bowl.
• On a flat baking pan (like a cookie sheet with sides) spread the seasoned meat to cover the entire pan.
• Use a spatula, rolling pin, or similar item, to flatten/spread the meat evenly helps.
• Make a "break line" in the portion size you would like by pressing into the meat using a knife or pizza cutter. (I use 3 x 3 lines to make 16 one ounce portions).
• Place the pan with the meat in the freezer until fully frozen.
• Once frozen break apart and separate the pieces of meat.
• If not cooking all of the meat, the extra can be wrapped and stored in freezer paper to ensure easy separation.
• Cook the diced onion in a preheated skillet until it gets some color. (optional). Add black pepper and seasoning salt to taste while browning the onions.
• Add enough water to slightly cover the onions; bring to a simmer over medium heat.
• Once the onions and water start to simmer, place the pieces of frozen seasoned turkey on top of the onions and water, adding more water as needed to prevent sticking or burning.
• Simmer until bottom of meat is browned; flip to cook the other side.
• Check your meat to make sure it is fully cooked.
• When fully cooked, serve topped with the onions they were cooked inches
• Place the meat on rolls, biscuits, or other small bread (optional).

CRUMBED TURKEY STEAKS

Steps:

• Lay the turkey steaks between two sheets of plastic wrap. Hit with a rolling pin until flattened.
• Snip edges of the steaks with scissors a few times to prevent them from curling during cooking.
• Place the seasoned flour on one plate, the egg in a shallow bowl and the breadcrumbs and Parmesan mixed together on a third plate.
• Dip each side of the steaks into the flour, then egg, then breadcrumbs and cheese until evenly coated.
• heat the butter and oil in a large frying pan and fry the turkey steaks over moderate heat for 2-3 minutes on each side until golden.
• Garnish with parsley and lemon wedges.

TURKEY STEAKS WITH CITRUS & GINGER SAUCE

Steps:

• Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides - cook in batches if need be. Transfer to a plate.
• Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.
• Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.

GLAZED TURKEY STEAKS

Steps:

• In a small bowl blend honey, grapefruit juice and mustard.
• Arrange steaks on foil-lined, shallow broiler pan. Brush steaks lightly with honey mixture. Broil 6 inches from heat source, 6 minutes.
• Turn, brush lightly, broil 6 minutes longer, just until juices run clear when meat is pierced with a fork.
• Meanwhile, heat remaining honey mixture over low heat in medium saucepan.
• Stir grapefruit sections just before serving; heat 1 minute. Spoon sauce over steaks.

TURKEY STEAKS WITH MUSHROOM GRAVY

Steps:

• Combine the flour, pepper and garlic powder in a plate or flat bowl. Lightly dredge the turkey cutlets in the flour. Reserve remaining unused flour for the gravy.
• Place olive oil in a hot nonstick skillet. Add the turkey cutlets and cook for two minutes on each side. Remove cutlets to a plate and cover to keep warm.
• Add the onions, garlic and mushrooms to the pan and cook over high heat for one minute.
• Reduce the temperature to medium. Add the broth, mustard, thyme and Worcestershire and a teaspoon of the left over flour from dredging. Stir cooking for just a minute. Add the milk and cook another minute. Return the cutlets to the pan and cook for two minutes until the sauce has begun to thicken just a bit.
• A word of caution: Although there is temptation to simmer longer, there is a chance the sauce will curdle. Please don't do that as it will diminish the appearance (but not the taste) of the final dish.