Turkey Cutlets With Green Mole Recipes

TURKEY CUTLETS WITH GREEN MOLE

Steps:

• Toast pumpkin seeds in a skillet over medium-high heat, 2 minutes. Cool completely. Combine half the seeds, cumin, salt and pepper on waxed paper. Dip cutlets into seed mixture.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 5 minutes, turning once halfway through. Transfer cutlets to a plate; cover to keep warm.
• Heat remaining 2 teaspoons oil in same skillet over medium heat. Add onion, chiles, remaining seeds and the water; cook about 2 minutes, until heated through. Remove from heat; stir in lime juice and cilantro.
• Divide turkey among 4 serving plates. Spoon sauce evenly over top. Serve with rice, if desired.

TURKEY CUTLETS WITH COOL PEPPER SAUCE

Steps:

• For sauce, in a small bowl, combine the sour cream, mayonnaise, jalapeno, lemon juice and peel and 1/8 teaspoon pepper; set aside., In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, parsley, garlic and remaining pepper. Add turkey, a few pieces at a time, and shake to coat., In a large nonstick skillet, cook turkey in oil in batches over medium heat for 1-2 minutes on each side or until no longer pink. Serve with sauce. Garnish with lemon wedges and jalapenos if desired.

SHERRIED TURKEY CUTLETS WITH GREEN PEPPERCORNS

Steps:

• Dredge the cutlets in the flour, shaking off the excess. In a heavy skillet heat the butter and the oil over moderately high heat until the foam subsides, in the fat sauté the cutlets for 2 minutes on each side, or until they are just cooked through, and transfer them with a slotted spatula to a small platter. Deglaze the skillet with the Sherry over moderately high heat, stirring and scraping up the brown bits, add the peppercorns, and boil the sauce until the liquid is reduced to about 2 tablespoons. Stir in the honey or sugar and the broth and boil the sauce until it is reduced to about 1/4 cup. Season the sauce with salt and pepper and spoon it over the cutlets.