turkey cutlets with carmel sauce
I was given this recipe years ago by a chef who served it at his restaurant. I have made it many times and sometimes have used oven baked chicken tenderloins instead of turkey. This is great with any pasta or rice, for the picture shown it is served with Spatezle.
prep time
20 Min
cook time
30 Min
method
Saute
yield
6 serving(s)
Ingredients
- TURKEY CUTLETS
- 1 1/2 pounds raw turkey breast cutlets
- 1/2 cup flour, or more as needed for dredging
- - salt and pepper to taste
- 1/2 cup buttermilk
- SAUCE
- 1/4 pound butter
- 1 cup brown sugar
- 1/3 cup flour
- 2 cups pineapple juice
- PASTA
- 1 box linguine pasta or pasta of choice
How To Make turkey cutlets with carmel sauce
-
Step 1Cook Pasta as directed on package. While pasta is cooking prepare sauce.
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Step 2Sauce - Melt butter in sauce pan on stove, add brown sugar and stir until it melts. Cook over medium heat for a couple minutes until it starts to brown stirring constantly. Add flour and continue cooking until thick. Add warm pineapple juice, simmer while preparing turkey. You can add a pinch of nutmeg.
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Step 3Turkey - Slice breasts about 1/4 to 1/3 " thick. Place seasoned flour in bowl on counter. Place Buttermilk in another bowl on counter. Place turkey slices, a couple at a time in buttermilk. Then place them in flour and cover them completely. -
Step 4Saute turkey slices in lightly oiled fry pan. Cook over medium heat, turn slices over when halfway cooked,3-4 minutes on each side. Transfer to paper towels to drain and continue cooking turkey in batches.
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Step 5Serve turkey cutlets and pasta on plate with Carmel sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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