Recipe for...Fried Turkey Cutlets


Recipe for... turkey recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Fried Turkey Cutlets This recipe is rated : 1 Recipe Ingredients 2 c Buttermilk, lowfat 2 ts Worcestershire 2 ts Mustard 1/2 ts Cayenne 1/2 Onion, small, sliced thin 1 Garlic clove, sliced thin 1 1/2 lb Turkey breast cutlets 3/4 c Bread crumbs Salt and pepper 1/2 Gravy recipe Cooking Procedures Combine the buttermilk, worcestershire, mustard, and cayenne in a shallow baking dish. Stir in the onion and garlic and add the turkey cutlets, turning to coat. Cover and refrigerate for at least 4 hours, or overnight. Preheat the oven to 350. Spread the bread crumbs on a baking sheet and toast for about 5 minutes, until lightly browned. Transfer to a plate and season with salt and pepper. Drain the turkey cutlets and discard the marinade. Coat the cutlets with the seasoned bread crumbs, shaking off the excess. Coat a large nonstick skillet with cooking spray and warm over moderately high heat. Add one-third of the cutlets and spray them lightly. Fry the cutlets, turning once, until cooked through and golden, about 3 minutes per side. Transfer to a platter, cover loosely with foil, and keep warm. Wipe out the skillet and repeat with more spray and the remaining turkey. Serve hot, spooning gravy over the top. Serve perhaps with dumplings or spaetzle.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: and cook for about six minutes. Strain, add chopped red peppers and serve very hot with buttered popcorn. CREAM OF POTATO SOUP 2 medium sized potatoes. 1 tblsp. butter substitute. 1 pint milk and potato water. 1/2 tsp. salt. 2 tsp. grated onion. 2 tsp. chopped parsley. l/4 tsp. celery salt. Wash, pare and slice the potatoes. Cook in sufficient boiling water to cover, until tender. Drain the liquid into pint measure, and mash the potatoes. Add milk to fill the measure, and turn into
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