Italian Turkey Cutlets Food

ITALIAN TURKEY CUTLETS

Steps:

• In a large saucepan, heat 2 teaspoons oil; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes., Meanwhile, sprinkle both sides of turkey with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Serve with sauce. Sprinkle with cheese.

MEDITERRANEAN TURKEY CUTLETS AND PASTA

Steps:

• Prepare pasta according to package directions.
• Meanwhile, sprinkle cutlets with 3/4 t Greek seasoning or dried Italian seasoning.
• Dredge in flour.
• Cook half of cutlets in 1 1/2 T hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until done.
• Repeat procedure with remaining cutlets and 1 1/2 T oil.
• Remove from skillet, reserving drippings in skillet.
• Heat remaining 2 T oil in skillet with drippings; add onion and remaining 1/4 t Greek seasoning, and saute over medium heat 2-3 minutes or until tender.
• Stir in tomatoes and olives, and cook 1 minute or until thoroughly heated.
• Remove from heat and toss in hot cooked pasta until blended.
• Transfer pasta mixture to a large serving bowl, and sprinkle with half of feta cheese.
• Top with cutlets and remaining feta cheese.
• Garnish, if desired, with fresh parsley.
• Serve immediately.

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.

ITALIAN TURKEY CUTLETS

Steps:

• In a saucepan, saute onion and garlic in 2 teaspoons oil until tender. Stir in the tomatoes, basil, oregano and rosemary. Bring to a boil. Reduce heat; cook, uncovered, over medium heat for 15-20 minutes or until sauce thickens.
• Meanwhile, sprinkle both sides of turkey cutlets with salt and pepper. In a large nonstick over medium heat, cook turkey in batches in remaining oil until juices run clear. Serve with tomato sauce. Sprinkle with Parmesan cheese.

TURKEY CUTLETS IN LEMON WINE SAUCE

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.