Spicy Turkey Cutlets Food

BAKED PARMESAN TURKEY CUTLETS

Steps:

• Lightly sprinkle both sides of the cutlets with salt and pepper and set aside.
• Garnish with fresh parsley, if desired. Serve with your favorite sides and enjoy.

SPICY TURKEY CUTLETS

Steps:

• Mix salt and pepper with ground turkey.
• Cook for 20 minutes and stir often.
• Chop the potatoes into small pieces.
• Cook potatoes in microwave for 15 minutes.
• Chop the onions into small pieces.
• Mix and fry cilantro, chopped onions, garlic, ginger for 2 minutes and stir often.
• Mash the cooked turkey using chopper or blender.
• Mash the cooked potatoes using chopper or blender.
• Mix the mashed turkey, mashed potatoes and cooked onion, cilantro, ginger, garlic mixture.
• Add lime and cook for 5 minutes.
• Make patties.
• Blend the eggs in pan and coat the patties with egg and bread crumbs.
• Shallow fry the coated patties 10 minutes each side.
• Serve hot.

CHIPOTLE CITRUS-GLAZED TURKEY TENDERLOINS

Steps:

• Sprinkle turkey with salt and pepper. In a large skillet, brown turkey in oil on all sides., Meanwhile, in a small bowl, whisk the juices, brown sugar, molasses and chipotle peppers; add to skillet. Reduce heat and simmer for 12-16 minutes or until turkey reaches 165°. Transfer turkey to a cutting board; let rest for 5 minutes., Simmer glaze until thickened, about 4 minutes. Slice turkey and serve with glaze. Top with cilantro.

TURKEY CUTLETS WITH SPICY EGGPLANT RELISH

Steps:

• Preheat oven to 400°F
• Coat a baking sheet with cooking spray.
• Spread eggplant on the prepared baking sheet and roast until soft, 10 to 15 minutes.
• Combine vinegar, 1 tablespoon oil, ginger, fish sauce or soy sauce and sugar in a large bowl; stir to dissolve sugar.
• Add red and green peppers, onions, jalapenos, cilantro and the roasted eggplant; toss to combine and set aside.
• Season turkey with salt and pepper.
• Heat 1 1/2 teaspoons oil in a nonstick skillet over medium-high heat.
• Add half of the turkey and sauté until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side.
• Transfer to a platter and keep warm.
• Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining turkey in the same manner.
• Spoon the eggplant relish over the cutlets and serve on a bed fresh salad greens.
• Enjoy!

INDIAN TURKEY CUTLETS

Steps:

• Preheat broiler.
• Grate 1 teaspoon peel from 1 lime and squeeze 1 tablespoon juice.
• Cut remaining lime into wedges.
• Reserve for squeezing juice over cooked cutlets.
• In a large bowl, mix lime peel and juice, yogurt, vegetable oil, ginger, cumin, coriander, garlic and salt.
• Just before cooking add turkey cutlets to the yogurt mixture and stir to cover cutlets.
• Do not let cutlets marinate more than 15 minutes or the texture will become mealy.
• Broil 2 1/2 minutes on each side, 5 minutes total.
• Serve with lime wedges and steamed rice.

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.

QUICK TURKEY SCALLOPINI

Steps:

• In a shallow bowl, mix flour and seasonings. Dip cutlets in flour mixture to coat both sides; shake off excess. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add turkey in batches and cook 2-4 minutes on each side or until no longer pink. Remove to a serving plate; keep warm., Add wine to pan; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and broth until smooth; stir into skillet. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened., Stir in sour cream and mustard; heat through. Pour over turkey. If desired, sprinkle with paprika.

SPICED TURKEY CUTLETS

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.