Best Turkey Cutlets With Mushrooms And Fontina Cheese Recipes

TURKEY CUTLETS WITH PARMESAN CRUST

Steps:

• Season cutlets with salt and pepper.
• Combine bread crumbs and Parmesan cheese in a medium bowl.
• In another bowl beat egg whites.
• Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.
• Heat a large nonstick frying pan on medium heat. Add the butter and olive oil.
• When butter melts, add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. Serve with lemon wedges.

TURKEY-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Position rack in the lowest position; preheat oven to 400 degrees F.
• Cook oil and onion in a large skillet over medium heat, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes. Stir in vinegar.
• Meanwhile, combine sage, rosemary, salt, pepper and nutmeg in a small dish. Place turkey in a medium bowl and sprinkle the spice mixture over it. Gently knead to combine. Form into 4 equal balls. Rub mushroom caps on both sides with Worcestershire. Place one turkey ball in each mushroom cap, patting down to fill the cap. Place on a baking sheet.
• Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes. Remove from the oven, spread the onion mixture over the filling and top with fontina. Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more.

TURKEY MEATLOAF WITH FONTINA AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes per batch. Season with salt and pepper; transfer to a large mixing bowl.
• Return skillet to medium and add 1 tablespoon oil. Add leeks and garlic and cook, stirring occasionally, until soft, about 4 minutes; season with salt and pepper. Add to bowl with mushrooms and let cool.
• Add Fontina, bread, egg, and sage to bowl and mix until thoroughly combined. Mix in turkey, 3/4 teaspoon salt, and 1/4 teaspoon pepper. On a parchment-lined rimmed baking sheet, use your hands to form turkey mixture into a 10-inch loaf. Bake until cooked through, about 45 minutes. Let rest 10 minutes before serving.

TURKEY MARSALA WITH SAUTéED SPINACH

Steps:

• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook onion with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, about 6 minutes.
• Add spinach and cook, stirring occasionally, until tender and liquid spinach releases has evaporated, about 4 minutes. Divide between 2 plates.
• Pat turkey cutlets dry and season with 1/4 teaspoon each of salt and pepper (total).
• Heat butter in skillet over medium heat until foam subsides, then sear turkey until pale golden, 1 to 3 minutes. Flip cutlets over and place 1/2 slice prosciutto on each. Top with cheese, then cover and cook until cheese is melted and turkey is just cooked through, about 1 minute. Transfer turkey to plates with spinach.
• Add Marsala to skillet and boil, scraping up any brown bits, until reduced by half, then spoon over turkey and spinach.

TURKEY CUTLETS WITH MUSHROOM SAUCE RECIPE - (3.9/5)

Steps:

• 1. Combine flour, paprika , salt and pepper in a quart Ziploc bag. Dredge turkey cutlets in flour, shake off excess. Place olive oil and 2 tbsp butter in a large non stick skillet over medium heat. Cook the turkey cutlets about 2 minutes to brown on each side. Remove turkey cutlets and keep warm. Add remaining butter to the pan , add mushrooms and green onions, cook,stirring for two minutes;add sherry and stir to combine 2. Add the herbs and heavy cream. Cook down until reduced to a lightly thickened sauce, about 2 minutes. Return turkey cutlets to skillet, cooke for two minutes, spooning sauce over cutlets 3. Serve with Buttered Noodles

TURKEY CUTLETS WITH PROSCIUTTO AND CHEESE

Steps:

• Preheat grill to high.
• Sprinkle turkey pieces with salt and pepper.
• Cut cheese into thin slices to fit neatly in one layer, slightly overlapping, on turkey steaks. Set aside.
• Heat 2 tablespoons butter in a heavy skillet large enough to hold the turkey steaks in one layer. Add the steaks and cook about 4 minutes or until nicely browned on one side. Turn the steaks and top each with one slice of prosciutto. Sprinkle evenly with rosemary and cover closely. Cook about 3 minutes.
• Transfer prosciutto-topped steaks to a serving dish. Add remaining 1 tablespoon butter to the skillet and when it melts add shallots. Cook briefly, stirring, and add mushrooms. Cook, stirring, about 2 minutes.
• Add chicken broth and stir. Cook about 1 minute over relatively high heat.
• Meanwhile, cover prosciutto-topped steaks with equal portions, and in one layer, of cheese. Run briefly under the broiler until cheese melts. Pour mushroom mixture over the cheese and serve hot.