Best Sage Turkey Cutlets Salbeischnitzel Recipes

TURKEY CUTLETS WITH LEMON AND SAGE

Steps:

• For the marinade combine the lemon juice, mustard, and cayenne or Tabasco in a bowl.
• Add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Stir in the sage.
• Flatten the turkey slices to 1/4 inch between sheets of wax paper or plastic wrap with a mallet or rolling pin.
• Place the turkey slices in a shallow glass dish, pour the marinade over them, and marinate, covered, for 25 minutes, turning once.
• (Alternatively, you can flatten the slices after marinating them, but you may need to add a tablespoon of olive oil to the skillet when you cook them.).
• Discard the marinade. In a large heavy skillet sautè the cutlets over medium-high heat for 1-2 minutes per side, until cooked through.
• Transfer the cutlets to a platter and garnish with the lemon wedges and parsley.

SAGE TURKEY CUTLETS (SALBEISCHNITZEL)

Steps:

• Peel the onion and slice it into thin rings.
• Heat a skillet and sweat the onions in 2 Tbsp of oil, covered, until they look translucent.
• Add the red wine and the sugar and cook together 5-8 minutes, uncovered.
• Sprinkle with salt and pepper to taste.
• In another pan, heat 2 Tbsp oil and over fairly high heat brown turkey cutlets 2-3 minutes per side, or until almost cooked through.
• Lower the heat and add the butter and the sage leaves and cook enough to heat through and to cook turkey completely (but be sure not to overcook or cutlets will get too dry).
• Season with salt and pepper, to taste.
• Set the cutlets, drizzled with any extra pan sauce, on serving plates and top with a bit of the red onions.
• You may use boneless skinless chicken breasts, pounded very thin- but adjust cooking times.