thyme and lemon juice. Season with salt and pepper. When the
Season both sides of turkey cutlets with 1/2 teaspoons garlic powder,
irections.
Cut the turkey cutlets in half. Season with salt. Heat the
arge skillet and cook the turkey cutlets for about 3 mins on
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.
edium-high heat. Season the turkey with salt and pepper, than cook
n a plate and season with salt and freshly ground black
If turkey cutlets are thick, with meat mallet or dull edge
lour, salt, and rosemary. If turkey cutlets are large, cut them into
Season turkey cutlets with onion powder, garlic powder, ginger, cayenne and salt. Drizzle with 2
hallow dish, stir well. Dredge turkey cutlets in flour mixture.
Heat
Place turkey cutlets between two pieces of plastic wrap and pound with a meat
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.
Season Cutlets with your favorite rub or spice mix and allow cutlets to set
Coat cutlets with flour and shake off excess.
Heat vegetable oil until hot; add cutlets.
Brown for 2 minute on each side; remove and set aside.
Reduce heat, add white part of onions and garlic and saute for 2 minute.
Add orange juice and soy sauce, boil until slightly thickened, stirring occasionally, about 3 minute.
Stir in sesame oil, add salt and pepper to taste.
Return turkey and accumulated juices to skillet. Simmer until turkey is heated through, 10-12 minute.
Serve with rice or corn bread dressing.
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.
In a large skillet, heat oil over medium heat. Add cutlets and cook 3 minutes a side, or until they just lose their pink color throughout; transfer to plate. Do not overcook!
Add shallot and mushrooms to skillet; cook 5 minutes or until browned and tender. Add wine; boil 1 minute. Stir in undiluted soup, tarragon, pepper, and 1/3 cup water; heat to boiling. Return cutlets with any juices in plate to skillet; heat through, turning to coat.
he turkey cutlets in the flour. Reserve remaining unused flour for the gravy
ntil tender. Meanwhile, place the turkey cutlets between two sheets of plastic
roiler on high. Season the turkey cutlets. Place 2 slices each of