Almond Crusted Turkey Cutlets With Mustard Cream Recipes

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots with 1 teaspoon oil; season with salt and pepper. Push carrots to edges of baking sheet; place turkey in center, skin side up. Coat top of turkey with mustard; season with salt and pepper. Roast until beginning to brown, 20 to 25 minutes.
• In a large bowl, toss broccoli with remaining 2 teaspoons oil. Season with salt and pepper; toss broccoli with carrots on baking sheet. Continue roasting, tossing vegetables once, until turkey is browned and an instant-read thermometer inserted in center registers 165 degrees, 30 to 40 minutes.
• Transfer turkey to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice turkey, and serve with vegetables, accompanied by mustard, if desired.

Steps:

• Set a rack on a sheet pan. Mix the almond meal, garlic salt, and poultry seasoning on a large sheet of plastic wrap or wax paper. Mix the sour cream and mustard in a small bowl. Brush a turkey cutlet with a thin coat of the sour cream mixture. Dredge in the almond mixture until thoroughly coated and place on the rack to rest. Repeat with all of the cutlets.Heat the oil in a large, nonstick skillet over medium heat. Brown the cutlets on both sides, reduce the heat, and cook on medium-low until the cutlets are firm to the touch, 5 to 8 minutes (depending on the thickness), turning twice during cooking. Remove the cutlets to a serving platter, and drain off any oil left in the pan. Add the broth to the skillet and heat to simmering. Stir in the remaining sour cream mixture and heat through (don't boil, or the sour cream will split). Pour over the cutlets, and serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• In a small saucepan, combine the cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gradually whisk in the concentrate, mustard and rosemary until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Set aside 1/4 cup sauce., Brush turkey with oil; sprinkle with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining sauce. Brush with reserved sauce before serving.

Steps:

• Combine first 3 ingredients in shallow dish. Beat eggs with 2 Tbsp. water in separate shallow dish. Dip meat in egg mixture, then in almond mixture, turning to evenly coat both sides of each cutlet.
• Heat oil in large skillet on medium heat. Add meat, in batches; cook 2 min. on each side or until meat is done.
• Meanwhile, mix mayo and mustard. Serve with meat.