Best Turkey Cutlet Sandwiches With Smoked Paprika Mayo And Roasted Bell Peppers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUTéED TURKEY CUTLETS WITH ASPARAGUS AND RED BELL PEPPERS



Sautéed Turkey Cutlets with Asparagus and Red Bell Peppers image

Enjoy these delicious turkey cutlets made with asparagus and bell pepper in 20 minutes - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 12

1 turkey tenderloin (1 lb)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
12 thin asparagus spears
1/2 large red bell pepper, cut into thin strips and strips cut in half
1/2 cup chicken broth
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
2 tablespoons cold firm butter, cut into 3 pieces
2 tablespoons chopped fresh parsley

Steps:

  • Cut turkey into 4 pieces. Place 1 piece, cut side up, between pieces of plastic wrap or waxed paper. Use flat side of meat mallet, pounder or rolling pin to gently pound each turkey piece to 1/4-inch thickness. Repeat with remaining turkey pieces.
  • Sprinkle turkey with salt and pepper. Place flour in shallow bowl. Coat turkey lightly with flour, dusting off excess.
  • In 10-inch skillet, heat 2 tablespoons of the oil over medium-high until shimmering and hot. Add turkey and cook about 3 minutes or until lightly browned. Flip and cook 1 minute longer. Remove turkey from skillet and place on plate. Cover tightly with foil.
  • Add remaining 1 tablespoon oil to skillet and stir in asparagus and bell pepper. Sauté 1 minute. Add broth and heat to boiling. Boil uncovered 2 minutes. Stir in lemon peel and lemon juice. When liquid returns to boiling, remove from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, stir in parsley.
  • Place 1 turkey piece on each serving plate. Use kitchen tongs to remove asparagus and pepper strips from sauce and place next to cutlet. Spoon sauce over turkey and vegetables.

Nutrition Facts : Calories 340, Carbohydrate 16 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 2 g, TransFat 0 g

TURKEY-KALE SANDWICHES WITH PEPPER MAYONNAISE



Turkey-Kale Sandwiches with Pepper Mayonnaise image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons extra-virgin olive oil
4 slices bacon
1 pound turkey cutlets
1/2 teaspoon paprika
1/4 teaspoon dried thyme
Kosher salt and freshly ground pepper
1/3 cup light mayonnaise
2 tablespoons jarred chopped hot peppers
3 cups finely chopped kale (about 3 ounces)
8 thin slices multigrain bread, toasted
Baked potato chips, for serving

Steps:

  • Heat 1 teaspoon olive oil and the bacon in a large nonstick skillet over medium heat. Cook, turning occasionally, until crisp, 12 to 15 minutes. Remove and drain on paper towels, leaving the drippings in the pan.
  • Season the turkey cutlets on both sides with the paprika, thyme and a generous pinch each of salt and pepper. Increase the skillet heat to medium high. Add the turkey and cook, turning once, until just cooked through, 6 to 8 minutes. Transfer to a cutting board; reserve the pan drippings.
  • Mix the mayonnaise and chopped peppers in a small bowl; season with salt and pepper and set aside. Put the kale in a medium bowl; add a pinch of salt and the remaining 1 teaspoon olive oil and massage with your fingers until bright green and softened, about 1 minute.
  • Brush the bread with some of the reserved bacon drippings, then spread with the pepper mayonnaise. Mound the kale on 4 bread slices. Cut the turkey into pieces so that it will fit on the bread and layer on top of the kale. Break the bacon in half and add to the sandwiches. Close with the remaining bread slices. Serve with chips.

Nutrition Facts : Calories 470, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 70 milligrams, Sodium 934 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 39 grams, Sugar 5 grams

Related Topics