Turkey Cutlets With Paprika Cream Sauce Recipe 45

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside., In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon zest and reserved sauce; heat through. Serve with rice; sprinkle with cashews.

Steps:

• In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan., Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.

Steps:

• Melt 1 tb butter in a heavy medium skillet over medium heat. Add onion and saute until tender, about 8 minutes. Add paprika and stir about 1 minute. Add cream. Simmer until slightly thickened, about 1 minute. Mix in mustard and dill. Season sauce with salt and pepper. Cover and set aside. Season turkey with salt and pepper. Dredge in flour. Melt remaining 1 tb butter in a heavy large skillet over medium-high heat. Add turkey and saute until just cooked through, about 1 minute per side. Transfer to plates. Spoon sauce over and serve.

Steps:

• Sprinkle the cutlets with salt and pepper.
• Heat the oil in a skillet large enough to hold the cutlets in one layer. When the oil is very hot, add the meat and cook over medium high heat for about 5 minutes or until browned. Turn the slices and cook 5 minutes more.
• Remove the fat from the skillet and scatter the onion, marjoram, garlic and paprika around the pork. Cook and stir until lightly browned. Add the vodka and chicken broth and bring to a boil. Simmer for 15 minutes. If there is too much liquid, reduce it. Stir in the sour cream; reheat but do not boil.

Steps:

• Pound turkey thin.
• Dip turkey into egg/milk mixture, then crumbs to coat.
• Over mid-high heat melt 4 tbl butter and 1 tbl margarine.
• Cook turkey until browned on both sides.
• Add more butter/margarine as needed.
• Remove to plate.
• Reduce heat to low. Squeeze juice of half lemon into skillet, Stir in broth, salt and capers until blended, scraping loose brown bits from bottom of skillet.
• Return turkey to skillet: cover and simmer 5-10 minutes or until turkey if fork tender.
• Serve with slices of remaining lemon and parsley sprigs.