Best 10 Turkey Cutlets With Cool Pepper Sauce Recipes

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Turkey cutlets are a versatile and lean protein source that can be cooked in a variety of ways. But when paired with a cool pepper sauce, they become a truly special dish. The peppery sauce complements the mild flavor of the turkey, while the cooling ingredients, such as yogurt or cucumber, provide a refreshing contrast. Whether you're looking for a quick and easy weeknight meal or a more elegant dish for a special occasion, turkey cutlets with cool pepper sauce is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED TURKEY CUTLETS WITH AVOCADO SAUCE



Sauteed Turkey Cutlets with Avocado Sauce image

Provided by Aida Mollenkamp

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

2 medium ripe Hass avocados (about 1 pound)
2 tablespoons water
2 tablespoons lemon juice
1 tablespoons olive oil
1 teaspoon kosher salt
3/4 cup all-purpose flour
2 teaspoons lightly packed lemon zest
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 (4-ounce) turkey cutlets
3 tablespoons olive oil
1 medium ripe Hass avocado
8 basil leaves for garnish

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 COOL PEPPER SAUCE



Turkey Cutlets with Cool Pepper Sauce image

Crisp breading surrounds tender turkey cutlets in this refreshing recipe. Topped with a sour-cream sauce with lively jalapeno and lemon, it has just the right kick! -Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings (1/2 cup sauce).

Number Of Ingredients 13

3 tablespoons reduced-fat sour cream
2 tablespoons reduced-fat mayonnaise
2 tablespoons minced seeded jalapeno pepper
2 teaspoons lemon juice
1/4 teaspoon grated lemon zest
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 garlic clove, minced
1 package (17.6 ounces) turkey breast cutlets
1 tablespoon olive oil
Lemon wedges and sliced jalapeno peppers, optional

Steps:

  • For sauce, in a small bowl, combine the sour cream, mayonnaise, jalapeno, lemon juice and peel and 1/8 teaspoon pepper; set aside., In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, parsley, garlic and remaining pepper. Add turkey, a few pieces at a time, and shake to coat., In a large nonstick skillet, cook turkey in oil in batches over medium heat for 1-2 minutes on each side or until no longer pink. Serve with sauce. Garnish with lemon wedges and jalapenos if desired.

Nutrition Facts : Calories 242 calories, Fat 9g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 296mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

SAUTéED TURKEY CUTLETS WITH ASPARAGUS AND RED BELL PEPPERS



Sautéed Turkey Cutlets with Asparagus and Red Bell Peppers image

Enjoy these delicious turkey cutlets made with asparagus and bell pepper in 20 minutes - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 12

1 turkey tenderloin (1 lb)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
12 thin asparagus spears
1/2 large red bell pepper, cut into thin strips and strips cut in half
1/2 cup chicken broth
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
2 tablespoons cold firm butter, cut into 3 pieces
2 tablespoons chopped fresh parsley

Steps:

  • Cut turkey into 4 pieces. Place 1 piece, cut side up, between pieces of plastic wrap or waxed paper. Use flat side of meat mallet, pounder or rolling pin to gently pound each turkey piece to 1/4-inch thickness. Repeat with remaining turkey pieces.
  • Sprinkle turkey with salt and pepper. Place flour in shallow bowl. Coat turkey lightly with flour, dusting off excess.
  • In 10-inch skillet, heat 2 tablespoons of the oil over medium-high until shimmering and hot. Add turkey and cook about 3 minutes or until lightly browned. Flip and cook 1 minute longer. Remove turkey from skillet and place on plate. Cover tightly with foil.
  • Add remaining 1 tablespoon oil to skillet and stir in asparagus and bell pepper. Sauté 1 minute. Add broth and heat to boiling. Boil uncovered 2 minutes. Stir in lemon peel and lemon juice. When liquid returns to boiling, remove from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, stir in parsley.
  • Place 1 turkey piece on each serving plate. Use kitchen tongs to remove asparagus and pepper strips from sauce and place next to cutlet. Spoon sauce over turkey and vegetables.

Nutrition Facts : Calories 340, Carbohydrate 16 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 2 g, TransFat 0 g

TURKEY CUTLETS WITH LEMON-CAPER SAUCE



Turkey Cutlets with Lemon-Caper Sauce image

In this easy yet elegant dinner recipe a buttery lemon-caper wine sauce is served over pan-fried turkey cutlets.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 12

1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb turkey cutlets
3 tablespoons butter or margarine
1 tablespoon olive oil
1/2 cup dry white wine
3 tablespoons fresh lemon juice
2 cloves garlic, finely chopped
2 tablespoons chopped fresh Italian (flat-leaf) parsley
2 tablespoons capers
Lemon wedges and fresh Italian (flat-leaf) parsley leaves, if desired

Steps:

  • In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
  • In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
  • Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.

Nutrition Facts : Calories 290, Carbohydrate 11 g, Fat 2 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg

PEPPER CRUSTED TURKEY (OR CHICKEN) CUTLETS WITH CHUTNEY SAUCE



Pepper Crusted Turkey (Or Chicken) Cutlets With Chutney Sauce image

Having tried lots of different recipes through adventure, events and tag games, I now find myself with a pantry full of condiments and spices that I like but don't use very often. That has recently lead me to find new dishes which are simple, healthy and take advantage of these ingredients. This originated from a turkey recipe website and includes my modifications. Though I prefer it with turkey, it works well with chicken cutlets. Preparation includes 30 minutes to chill the poultry. This recipe is 4 pts per serving.

Provided by justcallmetoni

Categories     Turkey Breasts

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon mixed peppercorns
1 lb turkey breast cutlets (4 4oz portions)
2 teaspoons olive oil
2 scallions, divided (see instructions below)
1 1/2 teaspoons fresh ginger, minced or grated
1/4 cup fat free chicken broth or 1/4 cup turkey broth
2 tablespoons brandy
6 tablespoons mango chutney

Steps:

  • Crush peppercorns with a mortar with pestle or in a spice grinder until coarse. (If you have neither, place the peppercorns in a plastic ball and gently crush them with a rolling pin.) Pat peppercorns on both sides of turkey cutlets. Wrap cutlets flat in plastic wrap and chill for 30 minutes.
  • (Note: If you are using chicken, pound to even thinness prior to crusting them with pepper. ).
  • In large non-stick skillet, over medium heat, saute poultry in olive oil 4 to 5 minutes per side or until no longer pink in center. Remove cutlets from pan and keep warm.
  • Combine the broth, ginger and 3 tablespoons of finely minced scallion bottoms (white and light green part) together and put into the skillet. Stir scraping the bits from the pan. Cook for just a minute.
  • Add the chutney and brandy and cook until warmed. If you like, you can chop the mango chunks in the chutney in advance.
  • Plate each cutlet and place one quarter of sauce on top. Garnish with a small sprinkle of chopped scallion greens (tops).

PAN-SEARED TURKEY CUTLETS WITH WINE SAUCE



Pan-Seared Turkey Cutlets with Wine Sauce image

The robust flavor of turkey breast goes particularly well with a mustardy pan sauce made with dry white wine and lots of freshly chopped parsley. Serve alongside mashed potatoes, roasted vegetables, or a crisp salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 45m

Number Of Ingredients 6

1 small boneless, skinless turkey breast half (about 2 pounds)
Coarse salt and ground pepper
2 tablespoons olive oil
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup Dijon mustard
1/4 cup chopped fresh parsley

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.

Nutrition Facts : Calories 426 g, Fat 8 g, Protein 56 g

TURKEY CUTLETS WITH TOMATO SAUCE



Turkey Cutlets with Tomato Sauce image

I'm the mother of two toddlers, so I depend on easy-to-prepare recipes like this.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 18

2 tablespoons all-purpose flour
1/8 teaspoon salt, optional
1/8 teaspoon pepper
4 turkey cutlets or breast slices (1/2 pound)
2 teaspoons butter
MUSHROOM TOMATO SAUCE:
1 cup sliced fresh mushrooms
1-1/2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon dried rosemary, crushed
2 medium tomatoes, peeled, seeded and chopped
2 tablespoons dry white wine or chicken broth
1 teaspoon brown sugar
Salt and pepper to taste, optional
1 teaspoon butter
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1-1/2 teaspoons lemon juice
2 tablespoons minced fresh parsley

Steps:

  • In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add the cutlets, two at a time and shake to coat. In a skillet, cook cutlets in butter for 2-3 minutes on each side or until lightly browned. , Meanwhile, in a skillet, saute mushrooms in oil until tender. Add garlic and rosemary; cook and stir for 1 minute. Add the tomatoes, wine or broth, brown sugar, salt if desired and pepper; cook and stir for 5 minutes. Stir in butter and basil. Serve cutlets with sauce. Sprinkle with lemon juice and parsley.

Nutrition Facts :

SHERRIED TURKEY CUTLETS WITH GREEN PEPPERCORNS



Sherried Turkey Cutlets with Green Peppercorns image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 8

1/2 pound turkey cutlets (each about 1/2 inch thick)
all-purpose flour seasoned with salt and pepper for dredging the cutlets
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/3 cup medium-dry Sherry
1 teaspoon drained green peppercorns packed in brine, rinsed and crushed lightly
1/2 teaspoon honey or sugar
1/3 cup chicken broth

Steps:

  • Dredge the cutlets in the flour, shaking off the excess. In a heavy skillet heat the butter and the oil over moderately high heat until the foam subsides, in the fat sauté the cutlets for 2 minutes on each side, or until they are just cooked through, and transfer them with a slotted spatula to a small platter. Deglaze the skillet with the Sherry over moderately high heat, stirring and scraping up the brown bits, add the peppercorns, and boil the sauce until the liquid is reduced to about 2 tablespoons. Stir in the honey or sugar and the broth and boil the sauce until it is reduced to about 1/4 cup. Season the sauce with salt and pepper and spoon it over the cutlets.

TURKEY CUTLETS WITH PAPRIKA CREAM SAUCE RECIPE - (4/5)



Turkey Cutlets with Paprika Cream Sauce Recipe - (4/5) image

Provided by Meals_by_Mel

Number Of Ingredients 10

2 tb Butter
1/2 Onion; chopped
1 ts Paprika
1/2 c Whipping Cream
1 ts Dijon Mustard
2 ts Fresh Dill; minced
Salt
Pepper
3/4 lb Turkey Breast Cutlets
All-Purpose Flour

Steps:

  • Melt 1 tb butter in a heavy medium skillet over medium heat. Add onion and saute until tender, about 8 minutes. Add paprika and stir about 1 minute. Add cream. Simmer until slightly thickened, about 1 minute. Mix in mustard and dill. Season sauce with salt and pepper. Cover and set aside. Season turkey with salt and pepper. Dredge in flour. Melt remaining 1 tb butter in a heavy large skillet over medium-high heat. Add turkey and saute until just cooked through, about 1 minute per side. Transfer to plates. Spoon sauce over and serve.

TURKEY CUTLETS WITH COOL PEPPER SAUCE



Turkey Cutlets With Cool Pepper Sauce image

A recipe from Light & Tasty Magazine Aug/Sept. 2007. Originally submitted by Jeannie Klugh of Lancaster, Pennsylvania.

Provided by Shelby Jo

Categories     Turkey Breasts

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons reduced-fat sour cream
2 tablespoons low-fat mayonnaise
2 tablespoons jalapeno peppers, seeded and minced
2 teaspoons lemon juice
1/4 teaspoon grated lemon peel
1/8 teaspoon pepper, plus
1/4 teaspoon pepper, divided
1/2 cup seasoned bread crumbs
2 tablespoons grated parmesan cheese
1 tablespoon minced fresh parsley
1 garlic clove, minced
1 (17 5/8 ounce) package turkey breast, slices (1/4 in. thick or so)
1 tablespoon olive oil
lemon wedge, and (optional)
sliced jalapeno pepper (optional)

Steps:

  • For sauce, in a small bowl combine the sour cream, mayonnaise, jalapeno, lemon juice and peel and 1/8 teaspoon pepper; set aside.
  • In a large resealable bag combine the bread crumbs, parmesan cheese, parsley, garlic, and remaining pepper. Add turkey, a few pieces at a time, shake to coat.
  • In a large nonstick skillet, cook turkey in oil in batches over medium heat for 1-2 minutes on each side or until longer pink.
  • Serve with sauce. Garnish with lemon wedges and jalapenos if desired.

Nutrition Facts : Calories 312.9, Fat 15.1, SaturatedFat 4.3, Cholesterol 87.9, Sodium 381.3, Carbohydrate 11.7, Fiber 0.9, Sugar 1.1, Protein 30.9

Tips:

  • To ensure the turkey cutlets are cooked evenly, pound them to an even thickness before cooking.
  • For a crispy coating, dredge the turkey cutlets in flour before searing. This will help the bread crumbs adhere to the cutlets.
  • Don't overcrowd the pan when searing the turkey cutlets. This will prevent them from cooking evenly and becoming soggy.
  • To make the pepper sauce, use a variety of peppers to create a complex flavor. Bell peppers, poblano peppers, and jalapeños are all good choices.
  • If you don't have any heavy cream on hand, you can substitute milk or chicken broth.
  • Serve the turkey cutlets with the pepper sauce immediately, while they are still hot and crispy.

Conclusion:

Turkey cutlets with cool pepper sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The turkey cutlets are tender and juicy, and the pepper sauce is creamy and flavorful. This dish is sure to please everyone at the table.

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