Steam turkey cutlets for 10-15 mins, or until cooked through.
For the butter leeks, heat 1 1/2 tbsp butter in a frying pan, add leeks and cook for about 8 mins over medium-low heat.
To finish, heat remaining butter, lemon juice and stock. Add cornstarch slurry and simmer for 1 min. Season and add a pinch of sugar. Add lemon zest. Arrange turkey and sauce on serving plates and serve.
nd toast the pine nuts for about 3 mins, while stirring
eans in boiling salted water for 8-10 mins. Prepare the
he heat slightly and cook for about 15 minutes until the
lour, salt, and rosemary. If turkey cutlets are large, cut them into
If turkey cutlets are thick, with meat mallet
Cut turkey cutlets into 2-inch cubes. Brown in a nonstick skillet sprayed with nonfat cooking spray.
Remove turkey and place in a large casserole dish.
Heat liquid Butter Buds in skillet, adding onion and cook for 3 minutes. Add all other ingredients, bring to a boil and pour over turkey chunks. Cover and bake in a 300\u00b0 oven for 40 to 50 minutes or until turkey falls apart in shreds when probed with a fork.
Serve over steamed rice or as sandwiches on toasted buns.
Serves 8.
Let the vegetable oil get heated in a large nonstick skillet over medium-high heat.
Sprinkle turkey cutlets w/ salt and pepper.
Place cutlets in pan; cook 3 1/2 minutes on each side or until done.
Remove cutlets from pan and keep warm.
Add in onions and bell pepper to skillet; stir/saute for 2 minutes.
Add in remaining ingredients; bring to a boil, cook until reduced to 1 cup (about 3 minutes).
Serve sauce with turkey; couscous goes well with this.
hallow dish, stir well. Dredge turkey cutlets in flour mixture.
Heat
edges.
Reserve for squeezing juice over cooked cutlets.
In a
Roast peppers.
Remove skin and dice.
In a nonstick skillet coated with cooking spray, saute sliced onions and peppers. Season with 1/8 teaspoon salt.
Place peaches in boiling water for a few minutes.
Peel.
Working over a bowl to collect peach juice, slice or dice peaches.
Mix white wine with peaches and juice. Combine with onions in skillet and cook until liquid is reduced by 1/2.
Serve warm over turkey cutlets which have been grilled, broiled or pan-fried.
Serves 4.
Preheat oven to 350\u00b0.
Place turkey cutlets in a medium bowl. Cover with water.
Add lemon juice.
In a shallow bowl, combine remaining ingredients, except oil.
Mix well.
One at a time, take cutlets from water and dip into crumbs, turning once to coat both sides.
Place cutlets in a shallow baking pan that has been sprayed with a nonstick cooking spray.
Drizzle oil over breaded cutlets.
Bake, covered, 30 minutes, or until lightly browned.
Place turkey cutlets between two pieces of plastic
heet of waxed paper. Dip turkey cutlets into honey mixture, then into
Dip cutlets into flour to coat.
In nonstick 12-inch skillet, over medium-high heat with olive oil, cook turkey cutlets, half at a time, until brown and have lost their pink color throughout. Remove from skillet and set aside.
Mix flour and bran cereal in large bowl.
Pound turkey cutlets flat with hand.
Dip each cutlet into egg substitute, then into flour mixture and coat well.
ike veal or pork cutlets, try these turkey cutlets. Just tell your butcher
ater for 15-20 mins until tender. Meanwhile, place the turkey cutlets between
ime juice and apply to turkey cutlets as a marinade.
Heat
o remaining mixture.
Lay cutlets flat on work surface.