Turkey Cutlets With Chopped Salad Food

TURKEY CUTLET AND PARMESAN SALAD

Steps:

• Whisk together vinegar, shallot, sugar, mustard, salt, and pepper, then add 1/2 cup oil in a stream, whisking until emulsified.
• Put turkey in a large shallow baking dish and pour 1/4 cup vinaigrette over it, turning to coat. Marinate at room temperature, turning occasionally, 10 minutes. Remove from marinade and pat dry (discard used marinade).
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until just smoking, then sauté half of cutlets (without crowding), turning over once, until browned and just cooked through, about 4 minutes total. Transfer as cooked to a cutting board and keep warm, loosely covered with foil. Cook remaining cutlets in remaining tablespoon oil in same manner.
• Slice cutlets along the grain into 1/2-inch-wide strips.
• Toss greens with some of remaining vinaigrette and any juices accumulated on cutting board until well coated. Divide greens among 4 plates and top with turkey strips and cheese shavings.

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.

TURKEY CUTLETS WITH CHOPPED SALAD

Steps:

• Prepare dressing: in medium bowl, with fork, mix green onion, parmesan, 2 tbsp olive oil, vinegar, mustard, salt, and pepper. Set aside.
• With meat mallet, or between 2 sheets of plastic wrap with rolling pin, pound turkey cutlets to 1/4-inch thickness. On waxed paper, coat cutlets with bread crumbs, firmly pressing so mixture adheres.
• In nonstick 12-inch skillet, heat remaining 2 tbsp oil over medium-high heat until very hot. Add turky cutlets, a few at a time, and cook until cutlets are golden brown and lose their pink color throughout, about 2 1/2 minutes per side. Transfer cutlets to warm dish as they are done.
• Add tomatoes and arugula to reserved dressing; gently toss to mix well. Pile salad on platter and top with turkey cutlets.

TURKEY CUTLETS WITH PLUM SALAD

Steps:

• Preheat a grill to medium high. One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Set aside.
• Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes. Set aside.
• Grill the turkey until cooked through, about 2 minutes per side.
• Finely chop a few of the grilled plum wedges; put in a large bowl. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper. Add the arugula and toss. Top the turkey with the salad and the remaining grilled plums.

TURKEY CUTLETS WITH GRAVY AND RAW STUFFING SALAD

Steps:

• Season the turkey with salt and pepper and poultry seasoning. Set up a breading station of flour, then egg then bread crumbs. Bread cutlets and reserve them.
• Combine parsley, celery, scallions, apple, mushrooms and dress with salt, pepper, the juice of 2 lemons, 3 tablespoons olive oil. Butter toasted bread then chop into 1/4 inch dice. Toss bread and thyme into salad. Dampen the stuffing salad a bit with apple cider or juice and toss to combine.
• Melt 3 tablespoons of butter over medium heat in medium saucepan. Add flour and cook 1 minute then whisk in stock, season with salt and pepper and Worcestershire and thicken stock a few minutes over medium-low heat.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat, cook cutlets 10 minutes turning once. If the pan is too small to cook all 4, reserve 2 under foil and add another tablespoon olive oil and cook off remaining cutlets.
• Serve cutlets on raw stuffing salad and top with warm gravy.

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.

CHOPPED TURKEY SALAD WITH GRAPES

Steps:

• Mix cooked turkey, 1/3 cup plus 1 tablespoon mayonnaise, mustard, and red wine vinegar together in a bowl and set aside.
• Mix Romaine lettuce, salad greens, celery, red onion, grapes, olive oil, vinegar, sugar, salt, and pepper together in a large pretty serving bowl and toss to blend.
• Make a depression in the center of the lettuce mixture in the serving bowl. Mound the chicken mixture in the center and sprinkle with peanuts.