TURKEY CUTLETS WITH BALSAMIC-BROWN SUGAR SAUCE
Make and share this Turkey Cutlets With Balsamic-Brown Sugar Sauce recipe from Food.com.
Provided by Asha1126
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first four ingredients in a shallow dish, stir well. Dredge turkey cutlets in flour mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets from pan, set aside, and keep warm. Reduce heat to warm.
- Add shallots to pan and saute for 1 minute. Stir in wine and broth, scraping pan to loosen brown bits. Bring to boil, reduce heat and cook 5 minutes.
- Add balsamic vinegar, sugar, and 1/4 teaspoon salt; bring to a boil.
- Reduce heat and simmer 5 minutes. Return cutlets to the pan to warm through. Serve sauce with cutlets.
Nutrition Facts : Calories 336.5, Fat 6.2, SaturatedFat 1.3, Cholesterol 102.2, Sodium 552.1, Carbohydrate 18.6, Fiber 0.4, Sugar 9.3, Protein 41.3
FOREVERMAMA'S CHICKEN OR TURKEY CUTLETS WITH BALSAMIC VINEGAR
This is a quick and wonderful meal great for weeknights and to serve for company. It is a very flavorful dish that imparts an almost fruity taste due to the combination of the wines and balsamic vinegar. When I make it, it reminds me of my father-in-law because out of all the dishes I made, this was one of his favorites. Enjoy!
Provided by ForeverMama
Categories Chicken Breast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken or turkey breasts in a colander, let drain.
- Mix vinegar and honey until honey dissolves. Set aside.
- Season bread crumbs with salt and pepper. Dredge chicken or turkey breasts in the Italian seasoned bread crumbs, pressing well to make them adhere.
- Heat a skillet over medium heat. Add 1 - 2 tablespoons olive oil until it is hot.
- Saute the chicken cutlets for 1 minute per side (note that the cutlets won't be cooked all the way through, because they will cook later in recipe). Transfer them to a platter.
- Add the remaining oil and garlic to the pan and cook just until garlic is golden (garlic burns easily, so be careful or it will impart a bitter taste).
- Add the white wine and vermouth. Boil the mixture until sauce is reduced by half (more or less).
- Add reserved honey and vinegar mixture and cook until syrupy. Taste for seasoning.
- Place the cutlets back in the pan and simmer for 3 - 4 minutes more or until completely cooked. Garnish with parsley.
- A Little Bit of a Tip: If you prefer extra sauce, just increase the sauce ingredients. This sauce is scrumptious over rice.
BALSAMIC-GLAZED TURKEY
Balsamic glaze is back, and this year we're finishing our holiday turkey with the beloved tangy condiment. Inspired by the Italian influence, we stuffed the bird with plenty of aromatics--sage, thyme, rosemary, and a whole head of garlic--then basted it throughout with a buttery, flavorful broth. Brushing on the rich balsamic glaze at the end imparts a beautiful color and delicious sweet-tart finish.
Provided by Food Network Kitchen
Categories main-dish
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the lowest position and remove the other racks; preheat the oven to 325 degrees F.
- Remove any turkey parts from the neck and breast cavities and reserve for another use if desired. Dry the turkey well with paper towels inside and out. Sprinkle the inside with salt and pepper and stuff with the lemon zest, onion, 1 head of the garlic and half of the rosemary, sage and thyme. Set the turkey on a roasting rack set in a roasting pan breast-side up. Rub the outside of the turkey with olive oil, then sprinkle generously with salt and pepper. Put the chicken broth, 1 stick of the butter, 1 cup water and the remaining rosemary, sage, thyme and head of garlic in the bottom of the pan. Tent the turkey with foil.
- Roast the turkey, basting thoroughly every 30 minutes, for 2 1/2 hours.
- Meanwhile, heat the balsamic vinegar, honey and remaining stick of butter in a medium saucepan over medium-high heat until the butter is melted and the mixture is simmering. Continue to simmer until thick, syrupy and reduced by about half, about 5 minutes. Set aside.
- After roasting the turkey for 2 1/2 hours, remove the foil and increase the oven temperature to 425 degrees F. Roast the turkey for another 15 minutes, then baste with about a third of the balsamic glaze using a pastry brush. Roast for another 10 minutes, then glaze again with half of the remaining glaze. Roast for another 10 minutes, then glaze a final time with the remaining glaze. Continue to roast until an instant-read thermometer inserted in the thigh registers 165 degrees F, about 10 minutes more.
- Let the turkey rest for 15 minutes before carving.
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