Pretzel Crusted Turkey Cutlets Recipes

TURKEY CUTLETS WITH MUSHROOM AND WATER CHESTNUT STUFFING AND PAN GRAVY

Steps:

• Turn on broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Set aside. Switch oven to bake and preheat to 375 degrees F.
• Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning - just eyeball it. In a large skillet, brown turkey cutlets on each side over medium high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
• Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery and water chestnuts as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions, 1 teaspoon poultry seasoning and the parsley. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.

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 CUTLETS WITH SAUSAGE AND ZUCCHINI AND TIPSY GRAVY

Steps:

• Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the bread crumbs combined with cornmeal, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the bread crumb mixture.
• In a medium skillet, heat a drizzle of oil over medium-high heat. Add the sausage, and brown and crumble for 5 minutes. Stir in the onions, peppers, garlic, zucchini, thyme and salt and pepper, to taste. Cover and cook until the zucchini is tender, about 10 to 12 minutes
• Heat a saute pan with 1/4-inch of oil over medium to medium-high heat.
• Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp.
• For the gravy:
• Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3 to 4 minutes. Season with salt and pepper, to taste.
• Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve.

PARMESAN CRUSTED TURKEY CUTLETS

Steps:

• Combine bread crumbs, parmesan cheese, sage, salt and pepper.
• Dip each cutlet into the eggs and then into the bread crumb mixture.
• In a large nonstick skillet, heat oil over moderately high heat.
• Add as many cutlets as will fit and cook until done.
• Keep warm while cooking the other cutlets.
• Remove all from pan and add to the pan the juice of 1 lemon, deglaze the pan for a couple of minutes and then pour juices over cutlets.