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Turkey Cutlets Manhattan

Western.Chefs's picture
  Shrimp/1 package, 8 ounce, frozen shrimp, thawed and well drained 3⁄4 Pound, shelled and deveined
  Minced green onion 2 Teaspoon
  Cornstarch 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Egg white 1
  Dry sherry 2 Tablespoon
  Salt To Taste
  Turkey cutlets 16 Ounce (Fresh / Frozen, 1 Package)
  All purpose flour 2 Tablespoon
  Salad oil 3 Tablespoon
  Butter/Margarine 3 Tablespoon
  Lemon 1 Medium
  Water 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon

1. Mince shrimp. In medium-sized bowl, mix shrimp, green onion, cornstarch, pepper, egg white, 1 tablespoon sherry, and 1/4 teaspoon salt.
2. On cutting board, with meat mallet or dull edge of French knife, pound each turkey cutlet to about 1/8-inch thickness. Spread some shrimp mixture evenly over one side of each cutlet. On waxed paper, place flour. Dip shrimp-topped turkey cutlets, cutlet side down, in flour (do not dip shrimp side in flour).
3. In 12-inch skillet over medium-high heat, in hot salad oil and butter or margarine, cook turkey cutlets a few at a time, until browned on both sides and tender, about 5 minutes. Remove cutlets to warm platter.
4. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. To drippings in skillet over low heat, add lemon peel, lemon juice, water, 2 tablespoons sherry, and 1/4 teaspoon salt, stirring to loosen brown bits from bottom of skillet. Stir parsley into sauce; pour over cutlets.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1745 Calories from Fat 814

% Daily Value*

Total Fat 92 g141.6%

Saturated Fat 26.4 g132%

Trans Fat 0.8 g

Cholesterol 613.8 mg204.6%

Sodium 1160.3 mg48.3%

Total Carbohydrates 74 g24.6%

Dietary Fiber 4.4 g17.4%

Sugars 0.7 g

Protein 157 g314.2%

Vitamin A 62.4% Vitamin C 122.2%

Calcium 25.8% Iron 61.8%

*Based on a 2000 Calorie diet


Turkey Cutlets Manhattan Recipe