Best 3 Turkey Cutlets With Cool Pepper Sauce Recipes
Indulge in the delectable Turkey Cutlets with Cool Pepper Sauce, a symphony of flavors that will tantalize your taste buds. This main course dish combines tender turkey cutlets seared to perfection with a refreshing and slightly spicy pepper sauce, creating a harmonious balance between savory and piquant. Accompany the cutlets with a medley of roasted vegetables, such as broccoli, carrots, and zucchini, for a vibrant and nutritious meal. Alternatively, explore variations of this versatile recipe, including the succulent Turkey Cutlets with Creamy Mushroom Sauce, where sautéed mushrooms and a luscious cream sauce envelop the tender turkey, or the aromatic Turkey Cutlets with Orange-Thyme Glaze, where vibrant orange zest and earthy thyme infuse the cutlets with a delightful citrusy flavor. Each recipe offers a unique culinary experience, ensuring that every bite is a delightful adventure.
Here are our top 3 tried and tested recipes!
TURKEY CUTLETS WITH LEMON-CAPER SAUCE
In this easy yet elegant dinner recipe a buttery lemon-caper wine sauce is served over pan-fried turkey cutlets.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
- In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
- Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.
Nutrition Facts : Calories 290, Carbohydrate 11 g, Fat 2 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg
TURKEY CUTLETS WITH SPRINGTIME VEGETABLES
Steps:
- Sprinkle turkey with 1 teaspoon tarragon, salt and pepper. Heat oil in heavy large skillet over high heat. Add turkey and sauté until no longer pink, about 2 minutes. Using slotted spoon, transfer turkey to plate. Reduce heat to medium. Add leeks, carrots and remaining 1/2 teaspoon tarragon to drippings in skillet. Cook until leeks begin to soften, about 3 minutes. Mix flour into vegetables and cook 1 minute. Gradually mix in broth and wine. Simmer uncovered until carrots are almost tender and sauce is thickened, stirring occasionally, about 10 minutes. Add peas and turkey. Simmer until vegetables are tender and turkey is cooked through, about 2 minutes longer. Season to taste with salt and pepper and serve.
SAUTéED TURKEY CUTLETS WITH ASPARAGUS AND RED BELL PEPPERS
Enjoy these delicious turkey cutlets made with asparagus and bell pepper in 20 minutes - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Cut turkey into 4 pieces. Place 1 piece, cut side up, between pieces of plastic wrap or waxed paper. Use flat side of meat mallet, pounder or rolling pin to gently pound each turkey piece to 1/4-inch thickness. Repeat with remaining turkey pieces.
- Sprinkle turkey with salt and pepper. Place flour in shallow bowl. Coat turkey lightly with flour, dusting off excess.
- In 10-inch skillet, heat 2 tablespoons of the oil over medium-high until shimmering and hot. Add turkey and cook about 3 minutes or until lightly browned. Flip and cook 1 minute longer. Remove turkey from skillet and place on plate. Cover tightly with foil.
- Add remaining 1 tablespoon oil to skillet and stir in asparagus and bell pepper. Sauté 1 minute. Add broth and heat to boiling. Boil uncovered 2 minutes. Stir in lemon peel and lemon juice. When liquid returns to boiling, remove from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, stir in parsley.
- Place 1 turkey piece on each serving plate. Use kitchen tongs to remove asparagus and pepper strips from sauce and place next to cutlet. Spoon sauce over turkey and vegetables.
Nutrition Facts : Calories 340, Carbohydrate 16 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 2 g, TransFat 0 g
Tips for Making the Best Turkey Cutlets with Cool Pepper Sauce
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcook the turkey cutlets. They should be cooked through, but still juicy and tender. Overcooked turkey can be dry and tough.
- Make sure the pepper sauce is nice and flavorful. Use a variety of peppers, including some spicy ones, to create a sauce that is both flavorful and has a bit of a kick.
- Serve the turkey cutlets with your favorite sides. Some good options include rice, mashed potatoes, or roasted vegetables.
Conclusion:
Turkey cutlets with cool pepper sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The turkey cutlets are juicy and tender, and the pepper sauce is flavorful and has a bit of a kick. This dish is sure to please everyone at the table.
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