Turkey cutlet ideas?

[Deana]

I'm trying to use up some things in my freezer...

I have about 1.5 lbs of thin turkey cutlets that I'd like to use. Any recipe ideas (and not turkey tetrazinni...)

TIA

[Mel-icious]

Turkey...........:drool:

Turkey Cutlets With Apple Chutney CL October 1997

Boneless chicken breasts can be used in place of turkey cutlets in this delicious recipe.
INGREDIENTS:
1-1/4 cups chopped Granny Smith apple (about 8 ounces)
1 cup diced tomato
3/4 cup thinly sliced onion
3 tablespoons brown sugar
2 tablespoons cider vinegar
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
4 (2-ounce) turkey cutlets
1/8 teaspoon salt
Dash of white pepper
1 teaspoon oil
Cooking spray

INSTRUCTIONS:Estimated Total Time: 1 hour, 15 minutes
Combine first 7 ingredients in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove apple mixture from heat, and let stand 10 minutes. Cover and chill.Sprinkle turkey with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey to skillet; sauté 2 minutes on each side or until done. Serve turkey with apple chutney.

NUTRITIONAL INFO: Calories: 203 fat: 4.6 g 1.7 mg fiber:
YIELD:2 servings (serving size: 3 ounces turkey and 1/4 cup chutney).


* Exported from MasterCook *

Turkey Cutlets with Rosemary-Tomato Sauce

Recipe By :Lorrie Hulston Corvin/Krista Montgomery
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons olive oil -- divided
8 (2-ounce) turkey cutlets
3/4 teaspoon salt -- divided
1/2 teaspoon black pepper -- divided
1 tablespoon chopped fresh rosemary
1 teaspoon bottled minced garlic
1 1/2 cups chopped tomato
1 tablespoon white wine vinegar


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; saute 1 minute. Add tomato; cook 1 minute, stirring frequently. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and vinegar. Serve over turkey

* Exported from MasterCook *

Turkey Cutlets with Roasted Peppers and Mozzarella

Recipe By :Cooking Light Magazine. October 2002. Page: 143.
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large red bell pepper, cut into 4 wedges
2 teaspoons olive oil
4 (1/2-inch-thick) turkey breast cutlets
(about 1 pound)
2 teaspoons chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded part-skim mozzarella
cheese
1/4 cup dry Marsala or Madeira
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons butter
Fresh sage leaves (optional)

Directions.


1. Preheat broiler.

2. Place bell pepper wedges, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes; peel.

3. Heat oil in a large nonstick skillet over medium heat. Sprinkle turkey with sage, salt, and pepper. Add turkey to pan; cook 2-1/2 minutes on each side or until browned. Top each cutlet with 1 bell pepper piece and 2 tablespoons cheese. Add Marsala and broth to pan. Cover and cook 45 seconds or until cheese melts. Remove turkey from pan with a slotted spoon.

4. Bring Marsala mixture to a boil; cook until reduced to 1/4 cup (about 1-1/2 minutes). Remove from heat; add butter, stirring with a whisk until well blended. Serve with turkey; garnish with sage leaves, if desired. Yield: 4 servings (serving size: 1 turkey cutlet and 1 tablespoon sauce).




NOTES : Because turkey cutlets (often labeled "filets") are very lean, cook at medium heat or lower to keep them moist and tender. Butter adds a rich finish to the sauce. Serve with pasta tossed with a little butter and garlic.

[CC21]

We buy hot wing sauce (or make our own) and pour it over chicken cutlets, cover and bake until they're done, basting a few times during cooking. Then we eat them with ranch dressing like boneless wings without the breading.

I'm sure you could do the same with turkey.

[Deana]

yum! Thanks for the great ideas!