Best Pan Fried Turkey Cutlets With Braised Red Cabbage And Roasted Oranges Recipes

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PAN-ROASTED TURKEY CUTLETS WITH RED CABBAGE AND ORANGES



Pan-Roasted Turkey Cutlets With Red Cabbage and Oranges image

Make and share this Pan-Roasted Turkey Cutlets With Red Cabbage and Oranges recipe from Food.com.

Provided by Honeysuckle White a

Categories     Oranges

Time 1h20m

Yield 2

Number Of Ingredients 18

6 turkey cutlets
1/4 cup olive oil
salt
black pepper
1 head red cabbage, thinly sliced
2 onions, thinly sliced
4 tablespoons butter
4 tablespoons sugar
2 cups red wine
1/2 cup red wine vinegar
1/4 teaspoon coriander seed
1/2 teaspoon freshly grated nutmeg
2 cinnamon sticks
1/2 teaspoon dried thyme
juice of one lemon
1/2 teaspoon salt
black pepper
3 oranges

Steps:

  • Melt 2 tbsps of butter in a large heavy pot over a high heat.
  • Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown.
  • Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes.
  • Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350F oven.
  • Bake for about an hour, stirring at least twice.
  • Cut off the peel from the oranges and slice into rounds.
  • When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil.
  • Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches.
  • Cover the cutlets with foil to rest.
  • Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat.
  • Add the orange slices and cook until golden. This will take just a few minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 1022.2, Fat 51.3, SaturatedFat 18.6, Cholesterol 61.1, Sodium 917.2, Carbohydrate 96.4, Fiber 15.7, Sugar 65.9, Protein 9.6

TURKEY CUTLETS WITH PAN GRAVY



Turkey Cutlets with Pan Gravy image

Using cutlets or any boneless meat speeds up cooking time for this quick entree. You can use thin boneless, skinless chicken breast as well. -Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 teaspoon poultry seasoning
1/4 teaspoon seasoned salt
1/4 teaspoon pepper, divided
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons canola oil
2 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth

Steps:

  • Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle over turkey. In a large skillet, heat oil over medium-high heat. Add cutlets in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm., In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining pepper. Serve with turkey.

Nutrition Facts : Calories 292 calories, Fat 15g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 772mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

PAN-SEARED TURKEY CUTLETS WITH WINE SAUCE



Pan-Seared Turkey Cutlets with Wine Sauce image

The robust flavor of turkey breast goes particularly well with a mustardy pan sauce made with dry white wine and lots of freshly chopped parsley. Serve alongside mashed potatoes, roasted vegetables, or a crisp salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 45m

Number Of Ingredients 6

1 small boneless, skinless turkey breast half (about 2 pounds)
Coarse salt and ground pepper
2 tablespoons olive oil
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup Dijon mustard
1/4 cup chopped fresh parsley

Steps:

  • Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
  • In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
  • Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.

Nutrition Facts : Calories 426 g, Fat 8 g, Protein 56 g

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