Mustard Turkey Cutlets Recipes

MUSTARD-CRUSTED TURKEY BREAST

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots with 1 teaspoon oil; season with salt and pepper. Push carrots to edges of baking sheet; place turkey in center, skin side up. Coat top of turkey with mustard; season with salt and pepper. Roast until beginning to brown, 20 to 25 minutes.
• In a large bowl, toss broccoli with remaining 2 teaspoons oil. Season with salt and pepper; toss broccoli with carrots on baking sheet. Continue roasting, tossing vegetables once, until turkey is browned and an instant-read thermometer inserted in center registers 165 degrees, 30 to 40 minutes.
• Transfer turkey to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice turkey, and serve with vegetables, accompanied by mustard, if desired.

DIJON-PECAN TURKEY CUTLETS RECIPE

Steps:

• Pound turkey to 1/4-inch thickness. Spread 1 Tbsp. of the mustard evenly onto both sides of cutlets; coat evenly with pecans.
• Melt butter in large skillet on medium heat. Add turkey; cook 4 to 5 min. or until cooked through, turning after 2 min. Remove to serving platter; cover to keep warm.
• Combine remaining 2 Tbsp. mustard, the chicken broth and lemon juice in small saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 1 min., stirring constantly. Spoon over the turkey.

MUSTARD TURKEY CUTLETS

Steps:

• In a small saucepan, combine the cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gradually whisk in the concentrate, mustard and rosemary until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Set aside 1/4 cup sauce., Brush turkey with oil; sprinkle with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining sauce. Brush with reserved sauce before serving.

TURKEY CUTLETS WITH HONEY MUSTARD-LIME SAUCE

Steps:

• In a small bowl, combine the basil, tarragon, thyme, rosemary, salt, pepper, and flour and mix thoroughly.
• Rub the seasoned flour all over the turkey breasts, set aside.
• In a large, non-stick skillet, heat the olive oil over medium-high heat.
• Add shallots and saute for 2 minutes, until soft.
• Add the turkey cutlets and brown one side for 3 to 4 minutes. Turn, and brown the other side for about another 3 to 4 minutes. Should be nicely browned on both sides.
• Remove the cutlets from the pan.
• Add lime juice, wine, mustard, balsamic vinegar, Worcestershire sauce, hot sauce and capers. Saute for 4 to 5 minutes, or until slightly thickened.
• Add the cutlets into the sauce to re-heat.
• Place turkey cutlets on plate(s) and top with sauce.
• Garnish with parsley.