Best 6 Turkey Cutlets With Tomato Sauce Recipes

ITALIAN TURKEY CUTLETS

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.

TURKEY CUTLET PARMESAN

Steps:

• Gather the ingredients and preheat the oven to 350 F.
• Beat egg and milk together in a small bowl. Place breadcrumbs in a shallow dish. One at a time, dip turkey cutlets in the egg mixture then into the breadcrumbs until thoroughly coated, placing on a baking sheet as you go.
• Heat olive oil in a nonstick skillet over medium heat. Cook cutlets in the hot oil until well browned, 3 to 4 minutes a side. Place in a shallow casserole dish.
• Add sliced onion, red pepper, and mushrooms to the hot skillet. Cook until tender, about 5 minutes. Spoon the mixture on top of the cutlets.
• Pour the spaghetti sauce over and sprinkle with Parmesan cheese (as much or as little as you like). Bake for about 20 minutes.
• Top with mozzarella cheese and cook until cheese is melted and browned, about 5 minutes.
• Serve over hot pasta and enjoy.

SAUTEED TURKEY CUTLETS WITH AVOCADO SAUCE

Steps:

• For the sauce: Combine all ingredients in a blender and process until smooth; set aside until ready to use. If the sauce is too thick, add a little more water. (Can be made up to 1 day ahead and stored, covered tightly in a refrigerator until ready to use.)
• For the turkey: Combine flour, zest, salt, and pepper in a shallow dish or a resealable plastic bag and mix thoroughly. Add half of cutlets and coat well. Remove, shaking off excess flour, and repeat with remaining cutlets.
• Heat 1 tablespoon oil in a large frying pan over medium heat. When it shimmers, add 2 to 3 cutlets and cook until browned, about 3 minutes total. Transfer to a plate and repeat with remaining cutlets.
• To serve, place turkey on platter, top with sauce, and garnish with a few slices of avocado and torn basil leaves.

TURKEY CUTLETS WITH TOMATO-CAPER SAUCE

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.

TURKEY CUTLETS WITH PROSCIUTTO AND CAPER SAUCE

Steps:

• Make sauce:
• Chop garlic and capers together. Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.
• Prepare turkey:
• Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).
• Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs. Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip. Transfer to a plate.
• Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch. Serve with caper sauce.

TURKEY BREAST WITH FRESH TOMATO SAUCE

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.