What is a way to cook turkey breasts cutlets? Fried or something else?!
Answers: Sautee in a pan with onion and a tad bit of garlic.... YUMMY!!
season lightly and bake w/ creme of mushroom soup...then make white rice and peas and warm buttered bread.
STUFFED TURKEY BREAST
1 lb. mushrooms
1/4 c. olive oil, plus some for brushing over turkey
2 oz. proscuitto, finely minced
3/4 c. onions, minced
3 cloves garlic, finely minced
1 tsp. chopped fresh thyme
2 tablespoons minced parsley
2 tsp. salt, divided (1 tsp each)
1/4 tsp. black pepper
garlic powder
1 lb. lean ground turkey
2 lg. eggs, lightly beaten
1 3 lb. boneless turkey breast with skin
butcher's twine
Roughly chop mushrooms. In a large skillet, heat olive oil over high heat. Add proscuitto and saute for 1 minute. Add mushrooms, onions and garlic; cook until onions are translucent. Add thyme, parsley, 1 tsp salt, salt and pepper. Refrigerate for 1 hour.
Combine ground turkey, eggs, and the second teaspoon salt and the refrigerated stuffing mixture.
Do not remove skin from turkey breast. Butterfly and pound until 1/2 inch thick. Place breast, skin side down on cutting board and spread the stuffing mixture evenly over the turkey, leaving the edges clear all around. Roll the turkey up over the filling and secure with cotton string.
Place roast in a roasting pan, skin side up and brush with olive oil. Season with garlic powder, salt and pepper.
Roast in a preheated 500F oven for 20 minutes, or until roast is well browned. Reduce temperature to 325F and roast an additional 60-90 minutes, or until temperature reads 165-170F on an instant read thermometer. Allow roast to rest for 15 minutes before carving. Cut into 1/2" slices and serve with pan drippings as gravy.
I like to flatten the meat first and soak the cutlets in buttermilk or whole milk before cooking them because it really tenderizes the meat. Then I will add bread crumbs and egg and bake them in the oven. You can serve it with rice and veggies. Delish!
Or for stuffed turkey breasts, hammer them flat, coat in bread crumbs, place prosciutto and mozzarella on each breast, roll, bind with a toothpick and bake.
BREADED TURKEY (OR CHICKEN) CUTLETS
1 1/4 lb. turkey (or chicken) cutlets
2 tbsp. lemon juice
3/4 c. dry bread crumbs
1/8 tsp. garlic powder
1 tsp. dried oregano
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. poultry seasoning
2 tbsp. grated Parmesan cheese
2 tbsp. vegetable oil
Preheat oven to 350 degrees. Place turkey cutlets in a medium bowl. Cover with water. Add lemon juice.
In a shallow bowl, combine remaining ingredients, except oil. Mix well. One at a time, take cutlets from water and drip into crumbs, turning once to coat both sides. Place cutlets in a shallow baking pan that has been sprayed with nonstick cooking spray. Drizzle oil over breaded cutlets. Bake 30 minutes, or until lightly browned. Makes 4 servings. Extra servings make great sandwiches - hot or cold.