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Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges


Ingredients

  • 1/4 cup olive oil plus additional for brushing
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons minced fresh rosemary
  • 1 1/4tpounds red-skinned potatoes, scrubbed, cut into 1/2-inch wedges
  • 1 1/4tto 1 1/2 pounds 1/3-inch-thick turkey cutlets

Recipe Preparation

  • Whisk 1/4 cup oil, lemon juice, rosemary, and garlic in small bowl. Season dressing with salt and pepper. Place potatoes in medium bowl; add 2 tablespoons dressing. Place turkey in another medium bowl; add 2 tablespoons dressing. Let potatoes and turkey marinate at room temperature 15 to 30 minutes, turning occasionally.

  • Prepare barbecue (medium-high heat). Brush grill rack with oil. Place potatoes and turkey cutlets on separate rimmed baking sheets; sprinkle with salt and pepper. Grill potatoes and turkey until charred and cooked through, 10 minutes per side for potatoes and 3 to 4 minutes per side for turkey. Divide turkey and potatoes among 4 plates. Drizzle with remaining dressing.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

One serving contains the following: Calories (kcal) 394.6 %Calories from Fat 19.3 Fat (g) 8.5 Saturated Fat (g) 1.4 Cholesterol (mg) 141.2 Carbohydrates (g) 23.3 Dietary Fiber (g) 3.1 Total Sugars (g) 1.6 Net Carbs (g) 20.2 Protein (g) 53.9 Sodium (mg) 97.2Reviews Section

FOR THE GRILL OF IT

So there we were, testing our way through this season's grilling and barbecue cookbooks, when a question flared up like embers sizzling with marinade drippings: If we can land a man on the moon, why can't Those Who Grill agree on standard temperatures for low, medium, medium-high and high?

For this roundup of new recipes &mdash some of which can be made indoors and don't involve heat at all &mdash Bobby Flay's medium ranges from 350 to 375 F with a four-second hand test Barton Seaver skips specifics and offers a two-to-three-second hand test for medium Michael Chiarello goes with just the numbers (his medium, 400 to 450 F) and Bon Appetit editor Adam Rapoport equates a simple label of "medium fire" with "medium-high" for the gas grill.

It's enough to send a committed recipe follower back to the kitchen stove. What happens, though, is that you spend time flipping through the introductory material about what each author brings to the fire-building party. And if you've already established a grilling method that works for you, this will cut into only your cocktail/refreshing beverage hour.

No matter. We think these recipes are all worth your time.

Mustard-aioli-grilled potatoes with fines herbes

The aioli needs to be refrigerated for at least 30 minutes in advance. Adapted from Bobby Flay's Barbecue Addiction, by Bobby Flay with Stephanie Banyas and Sally Jackson.

½ cup regular or low-fat mayonnaise

2 cloves garlic, smashed to a paste

1 heaping tablespoon Dijon-style mustard

1 heaping tablespoon whole-grain mustard

Freshly ground black pepper

2 ½ pounds baby Yukon Gold potatoes, scrubbed

2 tablespoons finely chopped flat-leaf parsley

1 tablespoon finely chopped chives

1 tablespoon finely chopped tarragon

Whisk together the mayonnaise, garlic and mustards in a medium container season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day.

Boil potatoes with 2 tablespoons salt until a skewer inserted into the centre of a potato meets some resistance (15 to 20 minutes). Drain well and let cool slightly.

Prepare the grill for direct heat. For gas, preheat to medium (350 F). If using a charcoal grill, when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Lightly coat the grill rack with oil and place it on the grill.

Combine the warm potatoes and aioli in a mixing bowl and season lightly with salt toss to coat evenly. Grill (uncovered) until golden brown on all sides (a little char looks appealing), about 8 minutes.

Transfer the potatoes to a platter and sprinkle with the fresh herbs. Season lightly with salt and pepper. Serve warm or at room temperature.

Grilled tuna with caramelized onions, cinnamon and mint

The onions can be cooked, cooled and refrigerated in advance. Stir in the mint no more than 15 minutes before serving. Adapted from Bobby Flay's Barbecue Addiction, by Bobby Flay with Stephanie Banyas and Sally Jackson.

2 large Spanish onions, cut in half, then into thin slices

Pinch crushed red pepper flakes

Two 3-inch cinnamon sticks

Freshly ground black pepper

2 tablespoons finely chopped fresh mint leaves, or more to taste

Heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the onions and sugar and cook until soft, about 10 minutes. Add the crushed red pepper flakes and cinnamon sticks cook, stirring occasionally, for 30 minutes or until the onions are lightly golden brown and caramelized. Stir in the vinegar and a few tablespoons of water season lightly with salt and pepper.

Prepare the grill for direct heat. If using gas, preheat to high (475 to 500 F). If using a charcoal grill, for a very hot fire, you should be able to hold your hand about 6 inches above the coals for no more than 1 or 2 seconds. Lightly coat the grill rack with oil and place it on the grill.

Brush the tuna steaks on both sides with the remaining 2 tablespoons of oil. Season lightly all over with salt and pepper. Place on the grill and cook uncovered until golden brown and slightly charred, about 2 minutes per side (for medium-rare).

Transfer the tuna to a platter. Discard the cinnamon sticks from the onion relish and stir in the mint. Top the tuna with the relish. Let sit at room temperature for about 15 minutes just before serving, stir in more mint, if desired.

Polenta bread with balsamic butter

Adapted from Michael Chiarello's Live Fire: 125 Recipes for Cooking Outdoors, with Ann Krueger Spivack and Claudia Sansone.

16 tablespoons (2 sticks) good-quality unsalted butter, at room temperature

1 teaspoon balsamic vinegar

16 tablespoons (2 sticks) unsalted butter, plus more for greasing the pan

1 ½ cups finely ground polenta

2 tablespoons baking powder

1 ½ teaspoons coarse sea salt or kosher salt

1 cup grated Asiago cheese

½ cup sliced scallions (green parts only, cut crosswise)

For the butter: Combine the butter, honey and balsamic vinegar in a food processor purée until smooth and well incorporated. Transfer to a container and refrigerate until firm.

For the bread: Prepare the grill for direct heat. For gas, preheat to medium-low to medium (375 F). If using a charcoal grill, for a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 6 to 7 seconds.

Meanwhile, melt the butter and let it cool a bit. Use more butter to generously grease the inside of a small or medium (5-to-8-quart) Dutch oven, then line just the bottom with parchment paper.

Add the eggs and buttermilk to the cooled butter.

Combine the flour, polenta, sugar, baking powder, baking soda, salt, cheese and scallions in the bowl of a stand mixer beat on low speed just until incorporated. Increase the speed to medium gradually add the egg-butter mixture. Once it has been added, beat on medium speed for 2 minutes this will help activate the baking powder.

Transfer the batter to the Dutch oven, levelling the surface. Cover with the pot lid. Place on the grill and close the grill lid. Bake for about 1 hour or until the bread gives some resistance when gently pressed in the centre.

Remove the pot lid and transfer the Dutch oven to a heatproof surface to rest for 10 minutes. Use an offset knife or flexible thin spatula to loosen the sides of the bread, which should pull away from the pot a bit as the bread cools. Carefully invert and place the bread on a cutting board, discarding the parchment paper. Cut into slices or wedges and serve with the butter.

Grilled pears with basil sour cream

4 servings, serve as a side dish or dessert.

You'll need to soak 1 cup of applewood chips in water for an hour.

The basil oil needs to sit at a cool room temperature for at least 2 days and up to 5 days.

Leftover oil can be refrigerated for up to 3 weeks. It can be used in marinades and salad dressings. The pears need to marinate for 5 or 10 minutes before they are grilled. The sour cream can be prepared and refrigerated for several hours or up to a day in advance. Adapted from Where There's Smoke: Simple, Sustainable, Delicious Grilling, by Barton Seaver.

½ cup extra-virgin olive oil

1 stem freshly cut basil, preferably young and tender

4 firm, slightly underripe Bosc or Bartlett pears

1 thumb-size knob fresh ginger root, peeled and grated with a Microplane or very finely minced

1 tablespoon extra-virgin olive oil

For the basil oil: Pour the oil into a container with a tight-fitting lid. Submerge the basil in the oil. Seal and let sit at a cool room temperature for at least 2 days and up to 5 days.

For the pears: Prepare the grill for direct heat. For gas, preheat to low (300 F). If using a charcoal grill you should be able to hold your hand about 6 inches above the coals for about 6 seconds. Drain the applewood chips and place them in the coals.

Cut the pears into quarters and place them in a mixing bowl, discarding the cores. Add the ginger, lemon juice, oil and a pinch of salt. Toss to coat and let sit for 5 to 10 minutes.

Use tongs to place the pears directly over the heat, with a cut side down. Reserve any marinade left in the bowl. Cook uncovered until the pears begin to char and the flesh softens, about 5 minutes. At this point, if the pears need more time to soften, move them to the edges of the grill, then close the grill lid and cook for 5 minutes.

Meanwhile, make the basil sour cream: Combine the sour cream, 2 tablespoons of the basil oil and all of the marinade from the pears in a medium bowl. Season with a pinch of salt, and whisk to combine.

Serve the pears either hot or at room temperature, with some of the cream on top of each piece.

Smoky paprika potato phips

There's no grill involved with these chips, so you can make a batch while your charcoal is heating up.

The small amount of ascorbic acid (Vitamin C) called for here really brightens the flavour of the spice mixture. Adapted from Michael Chiarello's Live Fire: 125 Recipes for Cooking Outdoors, by Michael Chiarello with Claudia Sansone and Ann Krueger Spivack.

Two 285-gram bags good-quality unflavoured potato chips, such as kettle-style chips

2 tablespoons smoked paprika (pimenton)

1 tablespoon plus ½ teaspoon garlic powder

1 ½ teaspoons turbinado sugar

½ tablespoon coarse sea salt, preferably sel gris

¼ teaspoon ascorbic acid (see headnote)

Position oven racks in the upper and lower thirds of the oven preheat to 300 F. Line two baking sheets with parchment paper.

Spread the chips on the baking sheets. Bake on the upper and lower racks until hot and fragrant, about 5 minutes.

Meanwhile, combine the smoked paprika, garlic powder, sugar, salt and ascorbic acid in a small bowl.

As soon as you pull the chips from the oven, pour them into a big bowl (off the heat). Hold a fine-mesh sieve over the bowl, then pour the spice mixture through the sieve so you can evenly sprinkle the hot chips. Toss gently to coat evenly, trying to avoid breaking the chips.

Serve warm or at room temperature.

Coconut-marinated pork tenderloin with scallion-peanut relish

The relish adds a herbaceous crunch to the silky texture of the marinated pork. The chili pepper used here is a hot one.

Serve with yellow or brown rice.

The pork needs to marinate for at least 2 hours and up to 8 hours. Adapted from Bobby Flay's Barbecue Addiction, by Bobby Flay with Stephanie Banyas and Sally Jackson.

395 grams of unsweetened low-fat coconut milk

Grated zest and juice of 2 limes

1 heaping tablespoon mild curry powder

2 teaspoons mild smoked paprika (pimenton)

6 cloves garlic, finely chopped

3 tablespoons peeled, grated ginger root

1 Scotch bonnet chili pepper, seeded and chopped (may substitute 2 tablespoons Scotch bonnet hot sauce)

¼ teaspoon coarsely ground black pepper

2 pounds pork tenderloin (preferably in one piece), trimmed of silver skin and visible fat

4 scallions, light-green and dark-green parts, halved lengthwise then finely chopped

2 tablespoons finely chopped fresh cilantro leaves

1/8 teaspoon ground allspice

½ cup coarsely chopped roasted, unsalted peanuts

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Combine the coconut milk, lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet chili pepper and black pepper in a large zip-top bag. Add the pork and seal, pressing as much air out as possible. Massage to coat evenly. Refrigerate for at least 2 hours and up to 8 hours.

Remove the pork from the refrigerator 30 minutes before cooking and pat dry with paper towels. Discard the marinade.

Prepare the grill for direct and indirect heat. For a gas grill, preheat to medium-high (450 F). For a charcoal grill you should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Lightly coat the grill rack with oil and place it on the grill.

Brush the pork with the oil and season lightly all over with salt. Put the pork directly over the heat and cook until charred on all sides, about 8 minutes. Transfer to the indirect-heat side of the grill cook for about 12 minutes or until an instant-read thermometer inserted into the centre of the meat registers 145 F.

Transfer to a cutting board, tent loosely with aluminum foil and let rest for 10 minutes.

Meanwhile, combine the scallions, cilantro, allspice and peanuts in a mixing bowl. Taste, and season with salt as needed.

Cut the pork crosswise into slices and arrange on a platter. Spoon the relish on top serve with hot sauce.

Shrimp and sausage skewers with paprika glaze

The glaze can be made and the skewers can be assembled up to 6 hours in advance. Adapted from The Grilling Book: The Definitive Guide From Bon Appetit, edited by Adam Rapoport.

¾ cup extra-virgin olive oil

4 large garlic cloves, minced

2 tablespoons chopped thyme

5 teaspoons smoked paprika (pimenton)

4 teaspoons sherry vinegar

½ teaspoon freshly ground black pepper

½ teaspoon crushed red pepper flakes

12 extra-large shrimp (13 to 15 per pound), peeled and deveined

1 pound cooked smoked sausage, such as andouille or linguica, cut crosswise into 1-inch pieces

12 red onion wedges (thick or thin, your preference)

Prepare the grill for direct heat. For a gas grill, preheat to medium-high (450 F). If using a charcoal grill, for a hot fire you should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Lightly coat the grill rack with oil and place it on the grill.

Whisk together the oil, garlic, thyme, smoked paprika, vinegar, salt, black pepper and crushed red pepper flakes in a medium bowl. Reserve half of the glaze by transferring it to a separate bowl. Refrigerate until ready to use.

Thread the shrimp, sausage pieces, tomatoes and onion sections alternately onto the metal skewers, dividing the elements evenly. Arrange the skewers on a large rimmed baking sheet. Use half of the glaze to coat them thoroughly and evenly. Cook uncovered for 6 to 8 minutes, turning the skewers as needed and brushing occasionally with that glaze, until the shrimp are just opaque in the centre.

Divide the skewers among individual plates. Serve warm or at room temperature. Pass the reserved glaze at the table.

310 calories, 24g fat, 6g saturated fat, 70mg cholesterol, 650mg sodium, 8g carbohydrates, 1g dietary fibre, 3g sugar, 16g protein.

Rosemary-lemon turkey cutlets

We found in testing that just a little dressing is left for serving, so we recommend doubling the amounts called for here.

The potatoes and turkey need to marinate at room temperature for 15 to 30 minutes. Adapted from The Grilling Book: The Definitive Guide From Bon Appetit, edited by Adam Rapoport.

¼ cup extra-virgin olive oil, plus more for brushing

3 tablespoons fresh lemon juice

2 teaspoons minced fresh rosemary

Freshly ground black pepper

1 ¼ pounds red-skinned potatoes (unpeeled), cut into ½-inch-thick wedges

1 ¼ to 1 ½ pounds 1/3-inch-thick turkey cutlets

Whisk together the ¼ cup oil, lemon juice, rosemary and garlic in a medium bowl to form a dressing. Season with salt and pepper to taste.

Place the potatoes in a medium bowl add 2 tablespoons of the dressing and toss to coat. Place the turkey in a separate medium bowl add 2 tablespoons of the dressing and toss to coat. Let the potatoes and turkey marinate at room temperature, turning them occasionally, for 15 to 30 minutes.

Prepare the grill for direct heat. If using a gas grill, preheat to medium (350 F). If using a charcoal grill, for a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Lightly coat the grill rack with oil and place it on the grill.

Remove the turkey cutlets and potatoes from the marinade (discard the marinade) and transfer to separate rimmed baking sheets season with salt and pepper. Grill, turning them once, until they are charred and cooked through. The turkey should cook for 3 to 4 minutes per side, until an instant-read thermometer inserted into the cutlets registers 165 F. Grill the potatoes for about 10 minutes per side.

Divide the turkey and potatoes among individual plates, with any remaining dressing drizzled over each portion. Serve warm.

You'll need to soak 1 cup of applewood chips in water for an hour. Adapted from Where There's Smoke: Simple, Sustainable, Delicious Grilling, by Barton Seaver.

Two 140-gram cans skipjack or albacore tuna (see headnote)

3 tablespoons regular or low-fat mayonnaise

1 teaspoon ground coriander

4 slices pumpernickel bread (not ultrathin slices)

170 grams of cheddar cheese, preferably a sharp white cheddar

Prepare the grill for direct and indirect heat. If using a gas grill, preheat to medium (350 to 375 F). If using a charcoal grill, light the charcoal or wood briquettes when the briquettes are ready, distribute them on one side of the cooking area. You should be able to hold your hand about 6 inches above the coals for about 4 seconds. Drain the applewood chips and place them on the coals.

Open and drain the tuna. Combine it in a medium bowl with the mayonnaise, mace, coriander and a pinch of salt. Mix thoroughly to combine, then spread it evenly on all of the bread slices. Cut the cheese into ¼-inch-thick slices and layer them over the tuna.

Place the open-faced sandwiches on the indirect-heat side of the grill. Close the lid and cook for 10 minutes or so, then check on the sandwiches. The bread should be lightly toasted on the bottom and the cheese completely melted. In the least obvious way possible, stick your finger into one of the sandwiches (maybe the one you serve to yourself!) to make sure the tuna has heated all the way through. If the sandwiches need more time, cover the grill and cook for 5 minutes.

Carefully remove the sandwiches from the grill and serve them immediately.

Grilled fennel with anchovy vinaigrette

Wood chips can overpower the floral taste of the fennel, so if you are using wood, use it sparingly and choose chips or sawdust of delicately flavoured woods such as orange, apricot or alder.

The vinaigrette can be refrigerated for up to 5 days, but be aware that its anchovy flavour will strengthen over time. Adapted from Where There's Smoke: Simple, Sustainable, Delicious Grilling, by Barton Seaver.

1 tablespoon sherry vinegar

One 56-gram can oil-packed anchovy fillets

3 tablespoons extra-virgin olive oil

1 tablespoon extra-virgin olive oil

Freshly ground black pepper

Prepare the grill for direct heat. If using a gas grill, preheat to medium (350 F). If using a charcoal grill, for a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. any flames. Lightly coat a grill basket with oil and place it on the grill.

Meanwhile, make the vinaigrette: Combine the orange juice, sherry vinegar, anchovy fillets with their oil and the extra-virgin olive oil in a blender. Purée until smooth. Transfer to an airtight container and refrigerate until ready to use.

For the fennel: Trim the stalks, reserving them for another use, if desired. Cut the fennel bulbs in half, discarding the cores, then cut the half bulbs into thin slices and place in a mixing bowl, along with the oil. Season with salt and pepper to taste toss to coat evenly and let sit for a few minutes so the fennel softens a bit.

Place the fennel in the grill basket and set it on the grill over direct heat. Cook for 5 to 7 minutes without moving the basket, so that the fennel on the bottom lightly chars. Remove from the grill and toss to combine. The heat of the fennel on the bottom will help to soften the fennel on top, giving you a range of textures.


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Grilled Turkey Cutlets Recipe Magic Skillet

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Grilled Turkey Cutlets, Mustard / Soy Marinade

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Citrus-Grilled Turkey Cutlets Recipe

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  • Mix lemon juice, lemon peel, sage, vegetable oil, salt, pepper, and garlic
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  • Place potatoes and turkey cutlets on separate rimmed baking sheets sprinkle with salt and pepper. Grill potatoes and turkey

Grilled Turkey Cutlets with Mango Salsa

  • Preheat the grill to medium. Grill the turkey cutlets for about 8 minutes on each side, until the internal temperature reaches 165 F
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Tender Breaded Turkey Cutlets Recipe Allrecipes

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The turkey cutlets that I used were kind of thick not too much but not as thin as the recipe calls for and I cooked them a little bit longer and they were very moist and I salvaged most of the breading and even then the tukey cutlets


Watch the video: Barefoot Contessas 5-Star Garlic Roasted Potatoes. Barefoot Contessa. Food Network (November 2021).