ITALIAN TURKEY CUTLETS
"Because I'm watching my weight, I've used this recipe for years," writes Janet Bumb of Beallsville, Maryland. "Served with a flavorful tomato sauce, these cutlets taste so good that my son, who is thin and doesn't need to worry about his weight, requests them for his birthday dinner!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat 2 teaspoons oil; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes., Meanwhile, sprinkle both sides of turkey with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Serve with sauce. Sprinkle with cheese.
Nutrition Facts : Calories 242 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 700mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
ROSEMARY ROASTED TURKEY
This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.
Provided by Star Pooley
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
- Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
- Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
- Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
Nutrition Facts : Calories 596.5 calories, Carbohydrate 0.8 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.1 g, SaturatedFat 8.3 g, Sodium 165.1 mg
TURKEY WITH ROSEMARY TOMATO SAUCE
Cooking light inspired main course that comes together quickly with just a few ingredients from the pantry.
Provided by justcallmetoni
Categories Turkey Breasts
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove from pan; keep warm.
- Add 2 teaspoons oil, rosemary, and garlic to pan; sauté 1 minute. Add tomato; cook 1 minute, stirring frequently. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and vinegar. Serve over turkey.
Nutrition Facts : Calories 232.8, Fat 6.7, SaturatedFat 1.3, Cholesterol 68, Sodium 1391, Carbohydrate 15, Fiber 3.2, Sugar 7.7, Protein 28.7
TURKEY CUTLETS WITH TOMATO-CAPER SAUCE
This is one of my favorite main dishes and it is easy. It came from a friend and I make it often. My kids loved it. Occasionally I will add chopped mushrooms.
Provided by sunshinefromaz
Categories Potato
Time 50m
Yield 4-6 pieces, 4 serving(s)
Number Of Ingredients 9
Steps:
- In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low and cover and simmer 10-15 minutes until potatoes are fork tender. Drain and keep potatoes warm.
- Meanwhile dice tomatoes, thinly slice onion; set aside.
- On waxed paper, mix flour, salt, and rosemary. If turkey cutlets are large, cut them into desired serving size. Dip turkey cutlets into flour mixture to lightly coat.
- In non-stick 12-inch skillet over medium-high heat, in hot melted shortening, cook turkey cutlets, a few at a time, about 5 minutes or until lightly browned and they lose their pink color throughout, removing pieces to plate as they brown.
- Spoon off any fat in skillet. Stir in diced tomatoes, onion, and capers. Reduce heat to medium-low; cover and cook 10 minutes or until vegetables are tender. Return turkey cutlets to skillet; heat through.
- To serve, arrange potatoes and turkey cutlets on 4 dinner plates. Spoon sauce over turkey.
Nutrition Facts : Calories 469.6, Fat 8.9, SaturatedFat 2.3, Cholesterol 68, Sodium 470.9, Carbohydrate 63.7, Fiber 7.4, Sugar 7.6, Protein 34.8
PAN-SEARED TURKEY CUTLETS WITH WINE SAUCE
The robust flavor of turkey breast goes particularly well with a mustardy pan sauce made with dry white wine and lots of freshly chopped parsley. Serve alongside mashed potatoes, roasted vegetables, or a crisp salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
- Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.
Nutrition Facts : Calories 426 g, Fat 8 g, Protein 56 g
TURKEY BREAST WITH FRESH TOMATO SAUCE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle turkey pieces on both sides with salt and pepper and set aside.
- Core, peel and seed tomatoes. Cut into small cubes. There should be about two cups.
- Heat two tablespoons of the oil in a saucepan and add mushrooms. Cook, stirring, until mushrooms give up their liquid. Cook further until liquid evaporates. Add garlic and rosemary and stir. Add wine and cook about one minute.
- Add tomato, salt and pepper and cook five minutes. Add two tablespoons of the butter and the basil or parsley and stir. There should be about 2 1/4 cups.
- Meanwhile, coat turkey pieces with flour and shake off excess.
- Heat remaining oil and butter in a skillet large enough to hold the pieces in one layer. Put the slices in the skillet and cook on one side until golden brown, about 3 to 4 minutes. Turn slices and continue cooking about 4 to 5 minutes. Sprinkle with lemon juice.
- Spoon tomato sauce over a warm or hot serving dish and top with the turkey slices. Serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 19 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 850 milligrams, Sugar 4 grams, TransFat 0 grams
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