Turkey cutlets - what to do with them?
Defrosted some turkey cutlets for dinner tonight and bored with my usual recipe of turkey piccata or turkey parmesan. Looking for some suggestions that will keep it light (not breaded) and quick. Have lots of ingredients at home so very open to new recipes. Thanks!
-
There was this recent thread, which might be helpful. I have some defrosting for tomorrow night's dinner, so I just read it earlier today!
-
Their lovely flat shape makes them good for saltimbocca. Dredge in flour, saute both sides to brown. Top with slice of prosciutto, sage leaf, parm and finish in the oven. Deglaze the pan with some white wine and broth, finish with cream, if you want it. Nice and light and flavorful.
-
Spiritchaser
Sep 18, 2007 09:25 AM
Don' t know if you are open to grilling but i like to paillard them, rub a little olive oil and lemon juice, kosher salt, pepper, and thyme and then grill them.
-
-
-
re: Diane in Bexley
I'll jump in, since Pangolin seems to be missing and I did this last night with pork tenderloin. I breaded my pork with a pecan crust, but with cutlets, seasoned flour would be fine. Saute in oil. When done, set aside and deglaze with white wine, maybe a bit of broth. Whisk in mustard to taste (try about 1/3 cup), then stir in a touch of cream. Judge the cream based on how much you like mustard flavor. I just used about two tablespoons. Don't forget salt and pepper! And if you like things sweeter rather than spicier, a few drops of honey would be nice.
-
re: katecm
Sorry for going AWOL... life and all that. I pretty much agree with katecm. The amounts depend, of course, on how many cutlets you're preparing. I depart from katecm in that I do 1/2 and 1/2 unsalted butter and olive oil. If you're not keen on a strong mustard flavour, you can cook it out of the mustard. Just be careful not to burn it. Taste it as you go, and you should get a sense of where you want to go. When it's just a tad too spicey, add the cream, and that will get you where you want to be. I forgot to say "tarragon" in my original posting. I like it. Thyme would go well, as well, but be very different. I wouldn't have considered the addition of honey, but, it sounds pretty good, if your tastes run that way. I'd change the wine pairing, though. Let me know how it worked out for you.
-
re: hungry_pangolin
Dinner turned out yummy! Lightly coated cutlets with bread crumbs, sauteed in EVOO, sprinkled with capers and lemon juice. To drippings in pan, added 3T dijon mustard, 1/3 cup white wine, 1/2 cup chicken stock. Reduced this mixture a little. Hungry, I should have thought of tarragon on my own, didn't see your post till this morning, will try next time, I like it on chicken as well. Seasoned with salt, pepper, added 3T heavy cream and served with sauteed spinach and whole wheat penne. Thanks!
-
-
-
-
