TURKEY CUTLETS WITH PARMESAN CRUST
These Turkey Cutlets with Parmesan Crust, pan-fried or air-fried, are a quick weeknight dish the whole family will love!
Provided by Gina
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Season cutlets with salt and pepper.
- Combine bread crumbs and Parmesan cheese in a medium bowl.
- In another bowl beat egg whites.
- Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.
- Heat a large nonstick frying pan on medium heat. Add the butter and olive oil.
- When butter melts, add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. Serve with lemon wedges.
Nutrition Facts : ServingSize 1 cutlet, Calories 196 kcal, Carbohydrate 7 g, Protein 29 g, Fat 6 g, SaturatedFat 2.5 g, Cholesterol 70 mg, Sodium 500 mg, Fiber 1 g, Sugar 1 g
TENDER BREADED TURKEY CUTLETS
I came up with this thinking of a different way to serve the turkey breast. The sour cream seals in the moisture and no one would ever guess that it's in there. A great new way to try turkey. This is my husband's new favorite turkey dish.
Provided by Tanya Belt
Categories Meat and Poultry Recipes Turkey Breasts
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
- Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 24.8 g, Cholesterol 133.5 mg, Fat 7.9 g, Fiber 1.5 g, Protein 53.1 g, SaturatedFat 2.3 g, Sodium 749.8 mg, Sugar 4.8 g
TURKEY SCALLOPINI WITH CREAMY LEMON SAUCE
Tender and juicy turkey cutlets are seasoned, breaded, and pan-fried to make delicious Turkey Scallopini with Creamy Lemon Sauce.
Provided by Katerina | Diethood
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Cut the turkey breast tenderloins into cutlets: Place a turkey breast tenderloin on a cutting board and hold it flat with the palm of your hand. With the other hand, using a sharp knife, slice the turkey tenderloin horizontally into two even ¼-inch thick pieces. Set aside.
- In a shallow bowl combine coconut flour, garlic powder, paprika, salt, and pepper.
- In another shallow bowl combine pork rind panko crumbs and grated parmesan cheese.
- In a third bowl, whisk together the egg and water.
- Set a large frying pan over medium high heat and add 2 tablespoons butter.
- Dredge turkey cutlets in flour mixture, then dip in egg mixture, and finally coat each cutlet with the crumbs mixture.
- Once the butter is melted, add 2 of the turkey cutlets to the skillet and cook for 4 to 5 minutes per each side, or until internal temperature of the cutlets registers between 162˚F and 165˚F. Do not forcefully try to flip the cutlets; if there's resistance, it means that it's not done cooking. Give it a minute before trying again. The cooking time will depend on the thickness of the cutlets.
- Repeat with the remaining turkey cutlets, adding 2 more tablespoons butter to the skillet.
- When done, remove cutlets from the skillet and set aside on a plate.
- TO MAKE THE SAUCE:
- Wipe down the skillet; return skillet to the heat and melt 1 tablespoon butter.
- To the melted butter add the garlic and cook for 20 seconds, or until fragrant.
- Whisk in the chicken broth and lemon juice; bring mixture to a boil and cook until liquid is reduced by half.
- Whisk in the heavy cream; continue to whisk until fully combined and heated through.
- Taste sauce for salt and pepper; adjust accordingly.
- Pour the sauce over the cutlets.
- Garnish with parsley and lemon slices.
- Serve.
Nutrition Facts : Calories 484 kcal, Carbohydrate 7 g, Protein 50 g, Fat 28 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 187 mg, Sodium 660 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
CREAMY FRIED TURKEY CUTLETS
Make and share this Creamy Fried Turkey Cutlets recipe from Food.com.
Provided by OceanIvy
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg and add milk.
- Dip cutlets in egg/milk mixture.
- Coat cutlets in bread crumbs.
- In a frying pan, brown cutlets in oil.
- Remove and add sliced onion. Brown onion, then add soup and about half a cup of water.
- Bring soup mixture to a slow boil. Place cutlets back in pan. Simmer covered about 30 minutes.
PAN FRIED TURKEY CUTLETS WITH BRAISED RED CABBAGE AND ROASTED ORANGES
Steps:
- 1.Melt 2 tbsps of butter in a large heavy pot over a high heat. 2.Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown. 3.Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes. 4.Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350°F oven. 5.Bake for about an hour, stirring at least twice. 6.Cut off the peel from the oranges and slice into rounds. 7.When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil. 8.Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches. 9.Cover the cutlets with foil to rest. 10.Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat. 11.Add the orange slices and cook until golden. This will take just a few minutes. 12.Serve and enjoy! For food safety, cook to a minimum internal temperature of 165°F as measured by a meat thermometer
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