Best Smothered Turkey Cutlets Recipes

SMOTHERED TURKEY CHOPS

Steps:

• Season each side of the turkey chops with salt, pepper, onion powder, and garlic powder.
• Pour the all purpose flour into a large freezer bag, then toss in the chops.
• Shake the bag until all of the chops are coated with flour.
• Remove the chops from the bag, but keep the leftover flour.
• Pour 1/4 cup of vegetable oil into a medium sized pan, then place over medium heat.
• Fry each side of the chops until they are golden, then remove from the pan.
• Put the chops in a 9x13 bake dish.
• Head back to the stovetop, and toss in 4 tbsp of butter into the pan.
• Whisk in, then sprinkle in the leftover flour, and whisk some more.
• Slowly pour in the turkey stock, while whisking.
• Pour in the half and half, and whisk.
• Next, add in the minced garlic, onions, and mushrooms, and stir.
• Let cook for 5 minutes, then remove from heat.
• Pour the gravy over the turkey chops.
• Cover the bake bake dish with foil.
• Bake on 350 F, for 1 hour and 15 minutes.
• Remove from the oven, and let sit for 5 minutes.
• Serve with desired side dishes, and enjoy!

TURKEY CUTLETS WITH PAN GRAVY

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.

TENDER BREADED TURKEY CUTLETS

Steps:

• Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
• Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

PAN-SEARED TURKEY CUTLETS WITH WINE SAUCE

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.