Swiss Turkey Cutlets Food

TURKEY CUTLETS: CHULETAS DE PAVO

Steps:

• In a small bowl, combine the onions, cilantro, parsley, red wine vinegar, and olive oil.
• Remove the backbone from the turkey breast, keeping both sides intact. Cut the breast into 2-inch steaks. Place the turkey cutlets into the marinade, cover, and marinate overnight in the refrigerator.
• Heat a grill.
• Grill the turkey cutlets until cooked and still juicy, about 5 to 6 minutes per side.

TURKEY 'N' SWISS SANDWICHES

Steps:

• Spread two slices of bread with mustard. Top with cranberry sauce, turkey and cheese. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Top with remaining bread.

TURKEY CUTLETS WITH BARLEY AND SWISS CHARD

Steps:

• Rinse barley. Chop onion. Stem chard by cutting away leafy green prtion from either side of stalk. Set leaves aside. Chop 1 cup chard stalks and mince garlic. Heat two tablespoons oil in large saucepan over medium high heat until shimmering. Add onion and chard stalks and cook until softened, about five minutes. Stir in barley and garlic and cook until barley is lightly toasted, about three minutes.
• Stir broth into saucepan with barley and bring to simmer. Reduce heat to low, cover, and simmer until barley is tender and broth is absorbed, 20 to 40 minutes.
• While barley cooks, cut chard leaves into 1 inch pieces. Grate 1 teaspoon lemon zest, then cut lemon in half and remove seeds. Grate parmesan (1/2 cup).
• Fold chard leaves and lemon zest into barley, increase heat to medium high and cook uncovered , stirring gently, until chard is wilted about two minutes. Off heat, stir in parmesan cheese and season with salt and pepper. Transfer to serving platter and tent with aluminum ofil.
• Trim cutlets, pat dry and season with salt and pepper. Heat two tablespoonsoil in 12 inch non stick skillet over medium high heat until shimmering. Add lemon halves cut side down andcook until browned, about two minutes, transfer to platter with barley.
• Heat two teaspoons oil in now empty skillet and heat until shimmering. Add 3 cutlets to skillet and cook until well browned and tender about 2 minutes per side. Add to platter. Repeat with oil and the 3 additional cutlets. Squeeze lemon halves over cutlets. sprinkle with remaining parmesan cheese.

SWISS TURKEY CUTLETS

Steps:

• In a 10-inch skillet over medium heat, bring turkey and bouillon to a boil. Cover and simmer for 10 minutes or until no longer pink in the center. Remove turkey set aside. Strain broth if desired.In a small bowl, mix milk, flour and pepper until smooth. Stir milk mixture into broth. Stirring over medium-high heat, bring to a boil and boil for 3 minutes.Add cheese and whisk until cheese melts. Add green pepper, ham and turkey with any juices to sauce. Reduce heat to low, cover and simmer for 5 to 10 minutes or until green pepper is crisp-tender. Place turkey on a serving plate spoon sauce over. Garnish plate with a tomato rose and a few snow pea pods if desired.