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turkey cutlets - any ideas?

I bought a pkg of turkey cutlets from Trader Joe's and am not sure what to do with them. Any yummy ideas that is quick and fairly healthy? TIA!

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  1. Dust them with Chipotle Chile Powder, salt/pepper and saute them in olive oil. 3-4 mins per side.

    1 Reply
    1. re: UStifosi

      I do a similar thing - mix spices in with a bit of flour, dredge them lightly and saute briefly in olive oil. our favorite is our home made cajun seasoning.

    2. Pounded flatter, and smeared with a little compund butter, they can be rolled up and tied, then baked or "braised". I did this for a really small Thanksgiving dinner, and it was really tasty.

      1. We like to make "turkimbocca"... Pound the cutlets flat, season, place prosciutto, gruyere, and a sliver of julienned sage, and roll it up. Secure with a toothpick. Dredge lightly in seasoned flour and sear it in butter and olive oil. It can be served with gravy made from the drippings, or slice into pinwheels and served at room temp on a toothpick.

        1 Reply
        1. re: bullhopper

          you could use tuna in olive oil w capers , anchovies whirl it up and use as sauce for the cutlets.

        2. Turkey piccata.

          Pound them out until they are even and fairly thin (if they aren't already). Salt & pepper the cutlets. Dredge in flour. Fry in a couple teaspoons of olive oil until browned on both sides (2-3 min. per side). Remove meat from pan, keep warm.

          Add a little more olive oil to pan (if needed) and saute two chopped shallots until translucent. Add some white wine (1/2 cup) and lemon juice (1/2 lemon) and simmer until slightly reduced and thickened. Remove from heat. Add a palmful of capers if you wish and swirl in a tablespoon of butter. Taste for seasoning and adjust if needed. If you don't like capers, add a handful of chopped parsley. Pour sauce over cutlets and serve.

          3 Replies
          1. re: QueenB

            Yes! I make this often, and turkey works out nicely. I make chicken piccata too and I think they are equally as good. Instead of making scallop size pieces as I do with the chicken, I leave the cutlets whole but pound out to make them thinner as you indicate. Your recipe is the same as mine except I do add chopped fresh garlic with the shallot, and then parsley and romano cheese to serve with a garlic pasta (usually angel hair).

            1. re: QueenB

              Am having this tonight- forgot how much I like piccata- am using chicken cutlets, as that is what I have on hand- got them last week for $1.99 per pound- which is usually the cheapest price for boneless breasts, not chicken cutlets!! Have a freezer full!

              1. re: QueenB

                This sounds great. I just happen to have a package in my freezer!

              2. jfood's w QueenB on this one. Turkey picaata with some arugala on top.

                2 Replies
                1. re: jfood

                  I agree.

                  Also, do a turkey parm instead of chicken parm. A little pasta and some sauce and you are set!

                  1. re: jfood

                    Oh that sounds really good with the arugula. I'll try that, thanks!

                  2. Expanding upon QueenB's post, pretty much any recipe you'd use veal scallopine can substitute turkey cutlets nicely.

                    Not the most chowish, but a hearty quick meal we occasionaly eat is sortofa Thanksgiving lasagne (barely.) Layer in a casserole some canned/jarred mushroom gravy, then turkey cutlets, then stuffing (Stove Top or other "instant" is fast & fine), then more turkey cutlets, and then more gravy. Bake @ 350 about half an hour until turkey is cooked and stuffing hot in middle.

                    1. Schnitzel is really good with turkey cutlets.

                      1. Depending on how thick the cutlets are, turkey in mole sauce sounds like a brilliant use.

                        1 Reply
                        1. re: JungMann

                          Oooh! I know what's happening to that jar of mole sauce in "Louise's campaign to use up the old stuff in the pantry".

                        2. I love them seasoned with salt, and then flash sauted in a hot pan until just done. Make a mix of chopped olives, ripe red tomatoes, capers, lemon, garlic and minced shallot. Add olive oil, salt, a tiny bit of balsamic and pepper to taste, and serve over the cutlet. This is great with sauted baby spinach and garlic or grilled eggplant. fayefood.com

                          1. bash them flat, dip in seasoned mixed egg, then dip in seasoned matzoh meal or breadcrumbs and deep fry.

                            1. Another way we like to use them is to bread them and cook them in marinara sauce then top with mozzerella and serve with spaghetti and parm.

                              5 Replies
                                1. re: jfood

                                  I dredge the cutlet or scallopped chicken in flour, dust off, then lightly saute till it is light golden, whooops! Was answering for the piccata..

                                  Yes to answer your question, bread and fry or saute just to a light golden brown, it will cook a bit more in the sauce.

                                  1. re: chef chicklet

                                    phew, thanks Chef. jfood thought it was a bit odd to dredge and then right into the marinara bath without a quick saute.

                                    1. re: jfood

                                      Just checking to see if you're awake!

                                      1. re: chef chicklet

                                        OMG. Jfood is overseeing little jfood packing for college today so he thought that he was completely out to lunch.

                                        Tomorrow night begins the eat-a-thon in New Orleans so trying to keep the palate on "high".

                              1. I love to make them into a florentine: roll each cutlet around a few Tbs of spinach you've wilted with garlic, olive oil, salt and pepper, line the bundles up in a baking dish, cover with a light cream sauce (you can use a pre-made sauce if you don't have time to make your own), and bake for about 20-30 minutes (I do this in my toaster oven), topped with grated parm: delish and quick, and pretty healthy if you don't go overboard on the cream sauce.

                                1 Reply
                                1. Here are two favorites:

                                  Saute' shallots and garlic in EVOO. Deglaze with sherry. Coat (salt and peppered) cutlets in this mixture, then roll in a breadcrumb/pecan crumb mix. Bake about 20 minutes at 350. Easy, healthy, tasty. I usually serve with a wilted spinach/red bell pepper/portobella saute'.

                                  Also, someone once recommended on these boards a simple coating of sesame oil followed by a sprinkle of Cavender's Greek Seasoning for a pork cutlet. Works like a champ for turkey too.

                                  1. Don't remember where I got this recipe, but my family loves it.
                                    Ingredients
                                    · 2 teaspoons oil
                                    · 1 sprig of thyme
                                    · ¾ teaspoon kosher salt
                                    · ½ teaspoon freshly ground pepper
                                    · 4 turkey cutlets, ¼ inch thick (1 pound)
                                    · 1 cup pomegranate juice
                                    · ¼ cup reduced-sodium chicken broth, or water
                                    · 1 teaspoon cornstarch
                                    Preparation
                                    1. Sprinkle both sides of turkey with the ¾ teaspoon salt and ½ teaspoon pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add the turkey and cook until browned, 1 to 3 minutes per side. Transfer to a plate.
                                    2. Add pomegranate juice and thyme sprig to the pan; bring to a boil. Boil, stirring often, until reduced to ¼ cup, 6 to 10 minutes. Discard the thyme. Whisk together broth (or water) and cornstarch; add to the pan and cook, stirring constantly, until thickened, about 15 seconds. Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce, and cook for 1 minute.

                                    1. Quick turkey tonnato. Lightly saute or poach your cutlets, nap with a tonnato sauce, let sit a while or not, then serve cold or a little cooler than room temp.

                                      1. In Slovenia and Austria 10 years ago, it seemed like turkey cutlet with gorgonzola was on every menu and I grew to love it. I ordered it every chance I got. Since moving back to the states, I've never been able to capture that dish, but the gorgonzola sauce was yellow. Sometimes it seemed like the cutlet was brushed with olive oil, then baked. Anyway, I'm just putting it out there as an idea.

                                        1 Reply
                                        1. re: shoo bee doo

                                          I just checked google and here is a recipe. I don't remember these being fried. But this looks good to me and I will try it out myself.

                                          http://easteuropeanfood.about.com/od/...