I need a fast, relatively easy recipe for turkey breast cutlets, with ingredients found in the typical kitchen

Melt butter in a saucepan over medium/low heat. Add minced garlic and cook for a minute or so, stirring. Salt and pepper the turkey cutlets, then add to the saucepan. Allow to cook through, (how long depends on how thick they are) and when done squeeze the juice of one lemon over all, allowing the juice to deglaze the pan at teh same time, scraping teh bottom of the pan to loosen the brown bits. Serve over pasta with your favorite veggies, garlic bread and a side salad.I need a fast, relatively easy recipe for turkey breast cutlets, with ingredients found in the typical kitchen
Pound out thin using a meat tenderizer/mallet. Salt and pepper both sides. Smear one side with Dijon mustard and lay on a thin slice of ham and a slice of cheese. Roll up and place in a baking dish. Bake in the oven for 20-25 minutes at 325. Serve with steamed veggies and a rice or noodle side.I need a fast, relatively easy recipe for turkey breast cutlets, with ingredients found in the typical kitchen
i got this from cooks.com


good luck and enjoy





EASY BAKED TURKEY BREASTS





1 lb. Shady Brook Farms turkey cutlets


1/4 c. olive oil


4 lg. potatoes, peeled %26amp; cut into eighths


1 c. coarsely chopped tomatoes


1/2 tsp. black pepper


1 tsp. dried oregano leaves


6 lg. mushrooms, sliced


1 tbsp. chopped fresh parsley





Preheat oven to 350 degrees. Place turkey in oven casserole. Add olive oil, potatoes, tomatoes, pepper, oregano and mushrooms.


Bake, uncovered, for 1 hour. Baste ingredients with sauce from the casserole every 20 minutes. Remove from the oven and sprinkle with parsley.
Make a play on Weinerschnitzel - cut the cutlets sideways so they are really thin - or pound - whatever. Then dip in flour, egg wash, bread crumbs or Panko - fry in hot oil. Serve with lemon wedges and parsley. Boiled potatoes goes good with this.
You can substitute turkey cutlets in any recipe calling for veal cutlets. Or you could make a play on Thanksgiving. Saute some onion and celery, add bread cubes, sage, thyme, salt and lot of pepper. Moisten with some chicken broth and bake in a 350 degree oven for 30 minutes or so. Meanwhile, pound the cutlets to tenderize and make them nice and thin, season on both sides and saute in a mixture of oil and butter - 2-3 minutes per side. If they are done remove and keep warm, else add the remaing chicken broth and braise until done, then remove, keep reducing the broth until it is reduced by half or a little better. Add about a TBSP of butter completely mixed (really rubbed together - each grain of flour needs to be coated with fat) with a TBSP of flour a little at a time to thicken the gravy. Correct seasoning. Serve with a nice green vegetable.
Do you have a can of peaches? Lay a few on top of the cutlets, wrap in foil with a couple dobs of butter. Or use whatever canned fruit you have. (cranberries would be good) Pre-boil potatoes %26amp; yam for 10 min and put on tray with turkey. Bake for 45 mins. @ 375 F (180 C). Serve with aspargus, or broccoli and a couple of other greens and sliced tomatoe or beetroot (something red). Bon appitite!
How weird...obviously something went wrong with the site - 2 of us saw a different question.





Turkey cutlets: Spinkle on onion soup mix powder, pressing it into the cutlets and grill.........DELISH!
ground rosemary, salt, and pepper


rub it on and cook in a frying pan on high heat
cut them into nuggets, egg %26amp; breadcrumb it, and make a killer sauce to go with.