How should I make turkey cutlets?

Question

I have a package of turkey breast cutlets in my fridge that I would like to make for dinner. I need something super easy and without heavy fats or breading, etc.

I'm thinking I could marinate and then sautee in a pan, but not sure what to throw in with the cutlets. Any suggestions?

Answer 1

Easy Stuffed Turkey Cutlets:

55 min 25 min prep
4 servings

8 thin turkey cutlets, 2 ounces each,1/4 inch thick
for the stuffing
1 lb chopped fresh spinach (, or 10 ounces frozen chopped spinach, thawed and well drained)
1 1/4 cups part-skim ricotta cheese
1/3 cup chopped yellow onions
3 tablespoons grated parmesan cheese
1 teaspoon olive oil
1 egg white, lightly beaten
2 tablespoons reduced-sodium chicken broth

1. Preheat oven to 350*.
2. Spray a shallow baking dish with vegetable cooking spray.
3. To prepare stuffing, in a large bowl, combine spinach, ricotta, onion, parmesan and oil.
4. Mix well.
5. Reserve 1/2 cup of mixture.
6. Add egg white to remaining mixture.
7. Lay cutlets flat on work surface.
8. Spread 2 Tablespoons of stuffing over each cutlet.
9. Tightly roll up cutlets, jelly-roll style.
10. Press edges together.
11. Place in prepared pan, seam side down.
12. Bake until cooked through, about 30 minutes.
13. While turkey is baking, place reserved spinach mixture and broth in a blender.
14. Process until smooth, about 30 seconds.
15. Transfer to a small saucepan; heat over low heat for 2 minutes.
16. Spoon 2 tablespoons of sauce on each serving plate and top with slices of turkey, cut at an angle.

Answer 2

Try this...

Turkey Cutlet Milanese

1 package Honeysuckle White® Turkey Breast Cutlets
1-½ cups Italian-style seasoned bread crumbs
½ teaspoon dried oregano
2 eggs
½ cup skim milk
½ cup olive oil, divided
1/8 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon coarse ground black pepper
1 lemon, quartered and seeded
1 lemon, cut into wedges
4 sprigs fresh parsley

On a sheet of wax paper, combine seasoned bread crumbs and oregano; mix well. In a bowl, combine eggs and milk, beating lightly. Dip each cutlet in egg/milk mixture and then into crumbs, coating each thoroughly. In a large, heavy skillet, heat ¼ cup olive oil. Sauté breaded cutlets in oil over medium heat until golden brown and no longer pink inside (165°F), about 3 to 4 minutes on each side. Season with paprika, salt and pepper. Add olive oil to skillet as necessary to pan-fry turkey. Arrange cutlets on a heated platter or individual plates. Squeeze fresh lemon juice over hot cutlets and garnish with additional lemon wedges and parsley sprigs.

Answer 3

try cream of mushroom or cream of chicken soup. place slow cook rice in baking dish, place cutlets on top and pour soup over it and bake