Turkey Cutlets With Balsamic Brown Sugar Sauce Recipes

TURKEY CUTLETS WITH BALSAMIC-BROWN SUGAR SAUCE

Steps:

• Combine first four ingredients in a shallow dish, stir well. Dredge turkey cutlets in flour mixture.
• Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets from pan, set aside, and keep warm. Reduce heat to warm.
• Add shallots to pan and saute for 1 minute. Stir in wine and broth, scraping pan to loosen brown bits. Bring to boil, reduce heat and cook 5 minutes.
• Add balsamic vinegar, sugar, and 1/4 teaspoon salt; bring to a boil.
• Reduce heat and simmer 5 minutes. Return cutlets to the pan to warm through. Serve sauce with cutlets.

BALSAMIC-GLAZED TURKEY

Steps:

• Position an oven rack in the lowest position and remove the other racks; preheat the oven to 325 degrees F.
• Remove any turkey parts from the neck and breast cavities and reserve for another use if desired. Dry the turkey well with paper towels inside and out. Sprinkle the inside with salt and pepper and stuff with the lemon zest, onion, 1 head of the garlic and half of the rosemary, sage and thyme. Set the turkey on a roasting rack set in a roasting pan breast-side up. Rub the outside of the turkey with olive oil, then sprinkle generously with salt and pepper. Put the chicken broth, 1 stick of the butter, 1 cup water and the remaining rosemary, sage, thyme and head of garlic in the bottom of the pan. Tent the turkey with foil.
• Roast the turkey, basting thoroughly every 30 minutes, for 2 1/2 hours.
• Meanwhile, heat the balsamic vinegar, honey and remaining stick of butter in a medium saucepan over medium-high heat until the butter is melted and the mixture is simmering. Continue to simmer until thick, syrupy and reduced by about half, about 5 minutes. Set aside.
• After roasting the turkey for 2 1/2 hours, remove the foil and increase the oven temperature to 425 degrees F. Roast the turkey for another 15 minutes, then baste with about a third of the balsamic glaze using a pastry brush. Roast for another 10 minutes, then glaze again with half of the remaining glaze. Roast for another 10 minutes, then glaze a final time with the remaining glaze. Continue to roast until an instant-read thermometer inserted in the thigh registers 165 degrees F, about 10 minutes more.
• Let the turkey rest for 15 minutes before carving.

TURKEY WITH BROWN-SUGAR GLAZE

Steps:

• Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees, with racks in upper and lower thirds. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.
• Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour.
• Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
• When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil, if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy.

FOREVERMAMA'S CHICKEN OR TURKEY CUTLETS WITH BALSAMIC VINEGAR

Steps:

• Rinse chicken or turkey breasts in a colander, let drain.
• Mix vinegar and honey until honey dissolves. Set aside.
• Season bread crumbs with salt and pepper. Dredge chicken or turkey breasts in the Italian seasoned bread crumbs, pressing well to make them adhere.
• Heat a skillet over medium heat. Add 1 - 2 tablespoons olive oil until it is hot.
• Saute the chicken cutlets for 1 minute per side (note that the cutlets won't be cooked all the way through, because they will cook later in recipe). Transfer them to a platter.
• Add the remaining oil and garlic to the pan and cook just until garlic is golden (garlic burns easily, so be careful or it will impart a bitter taste).
• Add the white wine and vermouth. Boil the mixture until sauce is reduced by half (more or less).
• Add reserved honey and vinegar mixture and cook until syrupy. Taste for seasoning.
• Place the cutlets back in the pan and simmer for 3 - 4 minutes more or until completely cooked. Garnish with parsley.
• A Little Bit of a Tip: If you prefer extra sauce, just increase the sauce ingredients. This sauce is scrumptious over rice.

TURKEY CUTLETS WITH BALSAMIC PEARS

Steps:

• Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. Add turkey and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.
• Add 2 tablespoons butter to skillet and reduce heat to medium. Add shallots, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, 6 minutes. Meanwhile, in a small bowl, whisk together broth, vinegar, and mustard. Add pears to skillet and cook, stirring occasionally, until beginning to soften, 4 minutes. Add broth mixture; cover and cook 5 minutes. Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes. Return turkey to skillet, along with any juices. Add thyme, toss to combine, and serve.

TENDER BREADED TURKEY CUTLETS

Steps:

• Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
• Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.