Swiss Turkey Cutlets Recipes

SWISS CHARD AND TURKEY AU GRATIN

Steps:

• Preheat an oven to 400°F Prepare 2 qt shallow baking dish for use.
• In a large pot or a dutch oven, combine the chard, the garlic, onions and 1 cup of the water, cover and cook over medium-high heat, stirring once or twice until the chard is wilted and barely tender, about 10 minutes. Spread the chard mixture evenly in the prepared baking dish.
• Coat a large nonstick frying pan at med-high heat with non-stick cooking spray. Add the turkey cutlets in a single layer and sprinkle with pepper. Cook, turning once until the turkey is lightly browned on the outside but still pink in the center, about 3 minutes. Using a slotted spoon remove the turkey and arrange on top of the chard.
• In the turkey pan, bring the wine and lemon zest to a boil. Boil, scraping any browned bits from the pan, for 3 minutes. Add the chicken broth, 3/4 cup of the remaining water, and 1 1/2 teaspoons of the paprika and return to a boil.
• In a small bowl, whisk the cornstarch with the remaining 1/4 cup water until smooth. Add to the boiling broth, whisking constantly until thickened, about 1 minute. Pour the cornstarch mixture over the turkey and chard.
• Bake until the turkey is fully cooked and the sauce is bubbling, about 20 minutes. Dust with the remaining paprika. Serve from the baking dish.
• ENJOY!

TURKEY CUTLETS WITH BARLEY AND SWISS CHARD

Steps:

• Rinse barley. Chop onion. Stem chard by cutting away leafy green prtion from either side of stalk. Set leaves aside. Chop 1 cup chard stalks and mince garlic. Heat two tablespoons oil in large saucepan over medium high heat until shimmering. Add onion and chard stalks and cook until softened, about five minutes. Stir in barley and garlic and cook until barley is lightly toasted, about three minutes.
• Stir broth into saucepan with barley and bring to simmer. Reduce heat to low, cover, and simmer until barley is tender and broth is absorbed, 20 to 40 minutes.
• While barley cooks, cut chard leaves into 1 inch pieces. Grate 1 teaspoon lemon zest, then cut lemon in half and remove seeds. Grate parmesan (1/2 cup).
• Fold chard leaves and lemon zest into barley, increase heat to medium high and cook uncovered , stirring gently, until chard is wilted about two minutes. Off heat, stir in parmesan cheese and season with salt and pepper. Transfer to serving platter and tent with aluminum ofil.
• Trim cutlets, pat dry and season with salt and pepper. Heat two tablespoonsoil in 12 inch non stick skillet over medium high heat until shimmering. Add lemon halves cut side down andcook until browned, about two minutes, transfer to platter with barley.
• Heat two teaspoons oil in now empty skillet and heat until shimmering. Add 3 cutlets to skillet and cook until well browned and tender about 2 minutes per side. Add to platter. Repeat with oil and the 3 additional cutlets. Squeeze lemon halves over cutlets. sprinkle with remaining parmesan cheese.

SAGE TURKEY CUTLETS (SALBEISCHNITZEL)

Steps:

• Peel the onion and slice it into thin rings.
• Heat a skillet and sweat the onions in 2 Tbsp of oil, covered, until they look translucent.
• Add the red wine and the sugar and cook together 5-8 minutes, uncovered.
• Sprinkle with salt and pepper to taste.
• In another pan, heat 2 Tbsp oil and over fairly high heat brown turkey cutlets 2-3 minutes per side, or until almost cooked through.
• Lower the heat and add the butter and the sage leaves and cook enough to heat through and to cook turkey completely (but be sure not to overcook or cutlets will get too dry).
• Season with salt and pepper, to taste.
• Set the cutlets, drizzled with any extra pan sauce, on serving plates and top with a bit of the red onions.
• You may use boneless skinless chicken breasts, pounded very thin- but adjust cooking times.

SWISS TURKEY CUTLETS

Steps:

• In a 10-inch skillet over medium heat, bring turkey and bouillon to a boil. Cover and simmer for 10 minutes or until no longer pink in the center. Remove turkey set aside. Strain broth if desired.In a small bowl, mix milk, flour and pepper until smooth. Stir milk mixture into broth. Stirring over medium-high heat, bring to a boil and boil for 3 minutes.Add cheese and whisk until cheese melts. Add green pepper, ham and turkey with any juices to sauce. Reduce heat to low, cover and simmer for 5 to 10 minutes or until green pepper is crisp-tender. Place turkey on a serving plate spoon sauce over. Garnish plate with a tomato rose and a few snow pea pods if desired.

TURKEY CUTLETS WITH PAN GRAVY

Steps:

• Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle over turkey. In a large skillet, heat oil over medium-high heat. Add cutlets in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm., In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining pepper. Serve with turkey.