Turkey Cutlets With Peas Spring Onions Food

TURKEY CUTLETS WITH SNAP PEAS AND CARROTS

Steps:

• Place turkey in shallow glass or plastic dish. Pour dressing over turkey; turn turkey to coat evenly. Cover dish; let stand 20 minutes at room temperature.
• Spray 12-inch skillet with cooking spray; heat over medium heat. Drain dressing from turkey; pat turkey dry. Cook turkey in skillet 3 to 5 minutes, turning once, until brown.
• Add carrots and water. Top turkey and carrots with pea pods. Cover; cook 7 to 9 minutes or until carrots are tender and turkey is no longer pink in center.

FOREVERMAMA'S CHICKEN OR TURKEY CUTLETS WITH BALSAMIC VINEGAR

Steps:

• Rinse chicken or turkey breasts in a colander, let drain.
• Mix vinegar and honey until honey dissolves. Set aside.
• Season bread crumbs with salt and pepper. Dredge chicken or turkey breasts in the Italian seasoned bread crumbs, pressing well to make them adhere.
• Heat a skillet over medium heat. Add 1 - 2 tablespoons olive oil until it is hot.
• Saute the chicken cutlets for 1 minute per side (note that the cutlets won't be cooked all the way through, because they will cook later in recipe). Transfer them to a platter.
• Add the remaining oil and garlic to the pan and cook just until garlic is golden (garlic burns easily, so be careful or it will impart a bitter taste).
• Add the white wine and vermouth. Boil the mixture until sauce is reduced by half (more or less).
• Add reserved honey and vinegar mixture and cook until syrupy. Taste for seasoning.
• Place the cutlets back in the pan and simmer for 3 - 4 minutes more or until completely cooked. Garnish with parsley.
• A Little Bit of a Tip: If you prefer extra sauce, just increase the sauce ingredients. This sauce is scrumptious over rice.

TURKEY CUTLETS WITH SPRINGTIME VEGETABLES

Steps:

• Sprinkle turkey with 1 teaspoon tarragon, salt and pepper. Heat oil in heavy large skillet over high heat. Add turkey and sauté until no longer pink, about 2 minutes. Using slotted spoon, transfer turkey to plate. Reduce heat to medium. Add leeks, carrots and remaining 1/2 teaspoon tarragon to drippings in skillet. Cook until leeks begin to soften, about 3 minutes. Mix flour into vegetables and cook 1 minute. Gradually mix in broth and wine. Simmer uncovered until carrots are almost tender and sauce is thickened, stirring occasionally, about 10 minutes. Add peas and turkey. Simmer until vegetables are tender and turkey is cooked through, about 2 minutes longer. Season to taste with salt and pepper and serve.