Turkey Cutlets With Smoky Black Bean Sauce Recipes

TURKEY CUTLETS WITH SMOKY BLACK BEAN SAUCE

Steps:

• Combine first 9 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 8 minutes. Stir in smoked seasoning; cook for 2 minutes. Remove from heat; stir in butter.
• While sauce cooks, heat a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/8 teaspoon salt. Coat pan with cooking spray. Add turkey to pan; cook 2 minutes on each side or until done. Serve with sauce.

BEAR'S EASY TURKEY PICCATA

Steps:

• In a small jar, make a slurry of 1/4 c of the chicken stock and 2 T corn starch. Shake well, and set aside.
• Place about a cup of corn starch in a pie plate or other shallow bowl. Dredge each turkey cutlet in the corn starch until completely coated. Shake off any excess.
• Preheat oven to lowest temperature and put an oven-proof plate in it.
• Coat bottom of a non-stick skillet with the oil and get it hot over medium to medium-high heat (depending upon your cooktop).
• Sauté the turkey cutlets until nicely browned, about 4 minutes per side. Don't crowd the pan -- cook them in batches if necessary. Put cooked cutlets on warmed plate in oven.
• Put the remaining 1 1/2 c chicken stock and vermouth in a saucier or sauce pan and bring to a boil. Add the capers.
• Whisking rapidly, shake up the slurry jar to make sure everything's nice and mixed, and pour about 1/3 of the slurry into the broth. The sauce will thicken. Add another 1/3 of the slurry if necessary (most likely). The sauce needs to be nice and thick at this point as it is about to get cut with the lemon juice. Use the last 1/3 of the slurry if sauce hasn't thickened to the point where the bubbles will stack.
• Remove the pan from the heat and whisk in the lemon juice. Then whisk in each tablespoon of cold butter, one at a time.
• Serve turkey cutlets with the sauce spooned over them.

GRILLED TURKEY OR CHICKEN CUTLETS WITH BLACK BEAN, CORN, TOMATO AND AVOCADO SALSA

Steps:

• 1. Whisk the mustard and vinegar in a large bowl, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil. Season the cutlets with some salt and pepper and put in a large non-reactive glass or ceramic bowl. Pour about a 1/4 cup of the dressing over the cutlets and turn to coat evenly. Cover and marinate for 15 minutes at room temperature, or in the refrigerator for up to 8 hours.
• 2. Add the beans, corn, and tomatoes to the remaining dressing. Season the salsa with salt and pepper and toss to coat evenly. Add the avocado and cilantro and gently mix, taking care not to break up the avocado.
• 3. Preheat a stovetop grill or grill pan on medium-high. Drain the cutlets and grill until lightly browned and firm to the touch, about 3 to 4 minutes per side. Serve hot with the salsa.