ITALIAN TURKEY CUTLETS
"Because I'm watching my weight, I've used this recipe for years," writes Janet Bumb of Beallsville, Maryland. "Served with a flavorful tomato sauce, these cutlets taste so good that my son, who is thin and doesn't need to worry about his weight, requests them for his birthday dinner!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 242 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 700mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
TURKEY CUTLETS WITH TOMATO-CAPER SAUCE
This is one of my favorite main dishes and it is easy. It came from a friend and I make it often. My kids loved it. Occasionally I will add chopped mushrooms.
Provided by sunshinefromaz
Categories Potato
Time 50m
Yield 4-6 pieces, 4 serving(s)
Number Of Ingredients 9
Steps:
- In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low and cover and simmer 10-15 minutes until potatoes are fork tender. Drain and keep potatoes warm.
- Meanwhile dice tomatoes, thinly slice onion; set aside.
- On waxed paper, mix flour, salt, and rosemary. If turkey cutlets are large, cut them into desired serving size. Dip turkey cutlets into flour mixture to lightly coat.
- In non-stick 12-inch skillet over medium-high heat, in hot melted shortening, cook turkey cutlets, a few at a time, about 5 minutes or until lightly browned and they lose their pink color throughout, removing pieces to plate as they brown.
- Spoon off any fat in skillet. Stir in diced tomatoes, onion, and capers. Reduce heat to medium-low; cover and cook 10 minutes or until vegetables are tender. Return turkey cutlets to skillet; heat through.
- To serve, arrange potatoes and turkey cutlets on 4 dinner plates. Spoon sauce over turkey.
Nutrition Facts : Calories 469.6, Fat 8.9, SaturatedFat 2.3, Cholesterol 68, Sodium 470.9, Carbohydrate 63.7, Fiber 7.4, Sugar 7.6, Protein 34.8
TURKEY CUTLETS WITH TOMATO SAUCE
I'm the mother of two toddlers, so I depend on easy-to-prepare recipes like this.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add the cutlets, two at a time and shake to coat. In a skillet, cook cutlets in butter for 2-3 minutes on each side or until lightly browned. , Meanwhile, in a skillet, saute mushrooms in oil until tender. Add garlic and rosemary; cook and stir for 1 minute. Add the tomatoes, wine or broth, brown sugar, salt if desired and pepper; cook and stir for 5 minutes. Stir in butter and basil. Serve cutlets with sauce. Sprinkle with lemon juice and parsley.
Nutrition Facts :
TURKEY CUTLETS WITH LEMON-CAPER SAUCE
In this easy yet elegant dinner recipe a buttery lemon-caper wine sauce is served over pan-fried turkey cutlets.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
- In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
- Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.
Nutrition Facts : Calories 290, Carbohydrate 11 g, Fat 2 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg
TURKEY CUTLETS WITH PROSCIUTTO AND CAPER SAUCE
Provided by Melissa Roberts
Categories turkey Fry Quick & Easy Dinner Prosciutto Capers Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Make sauce:
- Chop garlic and capers together. Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.
- Prepare turkey:
- Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).
- Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs. Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip. Transfer to a plate.
- Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch. Serve with caper sauce.
TURKEY TONNATO (ITALIAN COLD TURKEY IN TUNA CAPER SAUCE)
This traditional Italian dish is originally made with veal. Turkey is the next best thing and this actually tastes and looks quite fancy. You can make everything ahead of time but ONLY assemble at the last minute. Its just great to serve at buffets, you'd never imagine a can of tuna could be transformed to such heights! Serve with lots of salad and tomatoes and some cold new potatoes. The fresh herbs in the broth are essential as are the capers and the anchovies in the sauce (which you wont really taste) Great stuff!
Provided by robd16
Categories Tuna
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 21
Steps:
- To cook the Turkey, put everything into a large pan and snuggle the turkey steaks amongst it.
- Bring to a simmer and cook for 40 minutes, turning once or twice over a low heat. Allow to cool completely in the broth and refrigerate until ready to assemble (still in the broth) This can be done the day before.
- No more than 2 hours before you want to serve it, take the turkey out of the broth and pat dry on paper towels, strain the broth through a sieve into a bowl and discard the vegetables and herbs.
- Arrange the dry turkey onto a serving platter in a neat slightly overlapping fashion.
- Make the sauce (can also be done the day before) by putting everything in the blender or food processor apart from the broth. Blend thoroughly and little by little add the broth until the sauce is the consistency of thick pouring cream.
- Neatly pour over the turkey and garnish with the olives capers and parsley and refrigerate until ready to serve for no more than 2 hours.
- Exquisite.
Nutrition Facts : Calories 394.4, Fat 22.4, SaturatedFat 4.6, Cholesterol 85.2, Sodium 355.9, Carbohydrate 4, Fiber 0.9, Sugar 1.5, Protein 37.7
TURKEY CUTLETS WITH CITRUS SAUCE AND CAPERS
Make and share this Turkey Cutlets With Citrus Sauce and Capers recipe from Food.com.
Provided by TasteTester
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Between two pieces of plastic wrap, flatten cutlets to 1/4 inch. Sprinkle with salt and pepper. Coat with flour on both sides.
- In a skillet, heat half of the oil over medium heat. Cook half of the cutlets 2 minutes on each side or until browned, turning once. Set aside. Repeat cooking procedure with remaining cutlets and oil.
- Add capers to skillet and cook 1-2 minutes, stirring until heated. Spoon over all cooked cutlets.
- Add wine or chicken broth, lemon and lime juices, and cook, stirring, until reduced by half. Add butter, stirring until melted.
- Return turkey and capers to the pan. Cook until heated through. Serve, drizzling each turkey cutlet with the citrus and caper sauce, and sprinkle with pimento.
Nutrition Facts : Calories 252.9, Fat 8.4, SaturatedFat 2.9, Cholesterol 75.7, Sodium 540.6, Carbohydrate 14.2, Fiber 0.8, Sugar 0.6, Protein 29
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