Sautéed Turkey Cutlets with Asparagus and Red Bell Peppers

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

By Betty Crocker Kitchens

August 26, 2010

turkey tenderloin (1 lb)

1/4

teaspoon salt

1/4

teaspoon freshly ground pepper

1/2

cup all-purpose flour

tablespoons olive oil

thin asparagus spears

1/2

large red bell pepper, cut into thin strips and strips cut in half

1/2

cup chicken broth

teaspoon grated lemon peel

tablespoons fresh lemon juice

tablespoons cold firm butter, cut into 3 pieces

tablespoons chopped fresh parsley

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1

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.
2

Sprinkle turkey with salt and pepper. Place flour in shallow bowl. Coat turkey lightly with flour, dusting off excess.
3

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.
4

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.
5

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.

Why it Works: Sautéing is Simple Although it may sound like a fancy gourmet technique, sautéing is very simple to learn and extremely useful. The word sauté is a French term meaning “to jump.” As the food cooks it is often stirred, shaken or flipped (jumped) to ensure even cooking. When sautéing, the pan is coated with a thin layer of oil and placed over fairly high heat. The main goal of sautéing is to quickly cook or brown; therefore, vegetables and meats are cut or pounded thin, like the turkey cutlets in this recipe. Choose to sauté when you have meats and vegetables that are naturally tender. The speed of the cooking process is too brief to soften tough or fibrous foods.