Best Turkey Cutlets With Rosemary Tomato Sauce Recipes

Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 6

1/4 cup olive oil plus additional for brushing
3 tablespoons fresh lemon juice
2 teaspoons minced fresh rosemary
2 garlic cloves, pressed
1 1/4 pounds red-skinned potatoes, scrubbed, cut into 1/2-inch wedges
1 1/4 to 1 1/2 pounds 1/3-inch-thick turkey cutlets

Steps:

Whisk 1/4 cup oil, lemon juice, rosemary, and garlic in small bowl. Season dressing with salt and pepper. Place potatoes in medium bowl; add 2 tablespoons dressing. Place turkey in another medium bowl; add 2 tablespoons dressing. Let potatoes and turkey marinate at room temperature 15 to 30 minutes, turning occasionally.
Prepare barbecue (medium-high heat). Brush grill rack with oil. Place potatoes and turkey cutlets on separate rimmed baking sheets; sprinkle with salt and pepper. Grill potatoes and turkey until charred and cooked through, 10 minutes per side for potatoes and 3 to 4 minutes per side for turkey. Divide turkey and potatoes among 4 plates. Drizzle with remaining dressing.

Turkey Cutlets With Tomato-Caper Sauce image

Provided by sunshinefromaz

Categories Potato

Time 50m

Yield 4-6 pieces, 4 serving(s)

Number Of Ingredients 9

8 small red potatoes
3 medium tomatoes
1 small onion
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried rosemary
1 (16 ounce) package turkey cutlets
2 tablespoons shortening
2 teaspoons capers

Steps:

In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low and cover and simmer 10-15 minutes until potatoes are fork tender. Drain and keep potatoes warm.
Meanwhile dice tomatoes, thinly slice onion; set aside.
On waxed paper, mix flour, salt, and rosemary. If turkey cutlets are large, cut them into desired serving size. Dip turkey cutlets into flour mixture to lightly coat.
In non-stick 12-inch skillet over medium-high heat, in hot melted shortening, cook turkey cutlets, a few at a time, about 5 minutes or until lightly browned and they lose their pink color throughout, removing pieces to plate as they brown.
Spoon off any fat in skillet. Stir in diced tomatoes, onion, and capers. Reduce heat to medium-low; cover and cook 10 minutes or until vegetables are tender. Return turkey cutlets to skillet; heat through.
To serve, arrange potatoes and turkey cutlets on 4 dinner plates. Spoon sauce over turkey.

Nutrition Facts : Calories 469.6, Fat 8.9, SaturatedFat 2.3, Cholesterol 68, Sodium 470.9, Carbohydrate 63.7, Fiber 7.4, Sugar 7.6, Protein 34.8