Turkey Cutlets With Plum Salad Recipes

SAUTEED TURKEY CUTLETS WITH AVOCADO SAUCE

Steps:

• For the sauce: Combine all ingredients in a blender and process until smooth; set aside until ready to use. If the sauce is too thick, add a little more water. (Can be made up to 1 day ahead and stored, covered tightly in a refrigerator until ready to use.)
• For the turkey: Combine flour, zest, salt, and pepper in a shallow dish or a resealable plastic bag and mix thoroughly. Add half of cutlets and coat well. Remove, shaking off excess flour, and repeat with remaining cutlets.
• Heat 1 tablespoon oil in a large frying pan over medium heat. When it shimmers, add 2 to 3 cutlets and cook until browned, about 3 minutes total. Transfer to a plate and repeat with remaining cutlets.
• To serve, place turkey on platter, top with sauce, and garnish with a few slices of avocado and torn basil leaves.

TURKEY CUTLETS WITH PLUM SALAD

Steps:

• Preheat a grill to medium high. One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Set aside.
• Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes. Set aside.
• Grill the turkey until cooked through, about 2 minutes per side.
• Finely chop a few of the grilled plum wedges; put in a large bowl. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper. Add the arugula and toss. Top the turkey with the salad and the remaining grilled plums.

SUMMER TURKEY SALADS

Steps:

• Combine flour and salt in a shallow bowl. Place egg in a separate shallow bowl. Combine walnuts and rosemary in another shallow bowl. Coat turkey in flour mixture, then dip in egg and coat with walnut mixture., In a large skillet over medium heat, cook turkey in oil in batches for 2-3 minutes on each side or until meat is no longer pink. , Divide salad greens among four serving plates; top with tomatoes, blueberries, oranges, onions and turkey strips. , In a blender, combine the vinegar, blueberries, honey and mustard. While processing, gradually add oil in a steady stream. Serve with salad.

CHEF'S SALAD

Steps:

• In a large salad bowl, combine lettuce, beans if desired, onion, radishes, cucumber and tomato. Arrange ham and cheese on top. Cover and refrigerate until serving. In a small bowl, combine all dressing ingredients; stir until well blended. Chill for 1 hour. Serve with the salad.

TURKEY CUTLETS MILANESE WITH WATERCRESS SALAD

Steps:

• Make turkey cutlets:
• Pat turkey dry and spread seasoned flour on a plate. In a small shallow bowl beat eggs lightly and in another small shallow bowl stir together bread crumbs and Parmesan.
• Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off. Coat cutlets with bread crumb mixture and put on a wax-paper-lined tray.Chill cutlets 15 minutes.
• In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through. Remove skillet from heat.
• Make salad:
• In a bowl combine watercress and onion and drizzle with oil, tossing to coat. Add lemon juice and salt and toss well.
• Transfer cutlets with a slotted spatula to paper towels to drain briefly and arrange on plates. Top cutlets with salad and serve with lemon wedges.

TURKEY CUTLET AND PARMESAN SALAD

Steps:

• Whisk together vinegar, shallot, sugar, mustard, salt, and pepper, then add 1/2 cup oil in a stream, whisking until emulsified.
• Put turkey in a large shallow baking dish and pour 1/4 cup vinaigrette over it, turning to coat. Marinate at room temperature, turning occasionally, 10 minutes. Remove from marinade and pat dry (discard used marinade).
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until just smoking, then sauté half of cutlets (without crowding), turning over once, until browned and just cooked through, about 4 minutes total. Transfer as cooked to a cutting board and keep warm, loosely covered with foil. Cook remaining cutlets in remaining tablespoon oil in same manner.
• Slice cutlets along the grain into 1/2-inch-wide strips.
• Toss greens with some of remaining vinaigrette and any juices accumulated on cutting board until well coated. Divide greens among 4 plates and top with turkey strips and cheese shavings.

PAN-SEARED TURKEY CUTLETS WITH WINE SAUCE

Steps:

• Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
• In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
• Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.