Turkey chops offer all the flavor of turkey without the fat-laden bird. Plus, they’re low in fat and easy to prepare – no additional ingredients necessary!
Before roasting your turkey, be sure to set the oven thermostat to 400 degrees F (204 degrees C). This will guarantee proper cooking time and allow for basting throughout.
When baking turkey chops, you must ensure the meat is thoroughly cooked. The best way to do this is with a meat thermometer; when the internal temperature reaches 165 degrees Fahrenheit, your chops are done. Additionally, you can check their doneness by taking them out of the oven and cutting into one.
For added flavor and nutrition, season your turkey breast cutlets with fresh herbs like thyme, rosemary, parsley, mint or sage. You could also add some minced garlic or onion for flavor as well. With this method you can enjoy a delectable dinner that is packed full of nutrients without any extra fat!
Once your turkey chops have been seasoned, it’s time to bake them. Be sure to pat them dry with a paper towel first as this helps remove any bacteria from the meat.
For a family meal, you will need approximately 4 to 6 turkey chops. They can be found at most grocery stores or your local butcher. If you are hosting guests, larger portions may also be available at restaurants or online.
This delicious dish is simple to prepare and takes less than an hour, making it a great option for busy families. Serve it with roasted vegetables and balsamic red wine sauce to complete the meal.
Begin by preheating the oven to 400degF/200degC. Additionally, you will need a large nonstick skillet for searing the chops.
Chops should be cooked for 2 minutes on each side, until they are golden brown and browned inside. Be sure to turn them frequently as overcooking can result in dry chops.
After pan-frying the turkey chops, transfer them to a baking sheet and bake for 25 minutes. Check that the internal temperature of the meat has reached 165 degF/80 degC using a meat thermometer.
Turkey chops are a lean option that’s low in fat and calories. They’re an excellent way to add more protein into your diet.
Turkey chops can be cooked in the oven, on the grill or both. Just be sure to use a meat thermometer so you know when they’re fully cooked through.
Grilling turkey chops requires a hot grill with a lid and medium-to-high temperature setting. Place the chops onto the grill and cook for approximately 3 minutes per side until done.
To guarantee your turkey chops are cooked through, insert a meat thermometer into the thickest part of the meat. If the thermometer doesn’t read 165 degrees Fahrenheit, your chops are likely too raw.
Another way to guarantee your turkey chops are cooked through is by marinating them in a mixture of liquid. This helps infuse the meat with extra flavor and reduces the risk of dryness, according to David Polak, chef and owner of David’s Gourmet in Los Angeles.
When marinating turkey chops, use either a resealable bag or plastic wrap. Doing this will prevent the marinade from evaporating too quickly, according to Polak.
You can even combine the marinade with lemon juice, vinegar, ketchup, garlic and brown sugar or honey for additional flavoring. The marinade can either be poured over the meat or mixed into a sauce that you pour over chops before serving them.
This recipe for grilled turkey cutlets not only tastes great, but it’s incredibly simple to prepare – ideal for entertaining guests on a weekday or entertaining them in your backyard. The lemony and sunny flavor makes this dish ideal for summer grilling season!
This dish is inspired by “piccata,” an Italian classic that uses lemon and capers. While there are various recipes for piccata, each with their own special ingredients, this one uses just enough lemon and white wine to give your turkey cutlets an extra special taste.
Turkey chops are an enjoyable and healthy alternative to red meat. These pounded, breaded and fried cutlets can be enjoyed as the main dish or served alongside sides such as green beans, rice or salad.
When you need an easy family-friendly dinner that everyone will love, these seasoned, pan-seared turkey chops are the ideal choice! Not only are they quick and simple to prepare – making them ideal for busy nights!
Making these breaded turkey chops with panko is easy; just mix panko, salt, pepper, garlic powder and onion powder together. The panko provides a crispy golden exterior that holds up well during cooking in a skillet. Meanwhile, salt and pepper help prevent the chops from drying out while onion powder adds some flavor.
In a large mixing bowl, mix together all of the ingredients until thoroughly combined. Then, dredge each turkey chop in this mixture to coat both sides evenly. Drain any excess liquid away by placing on paper towels.
While you’re prepping the turkey chops, set your stovetop to medium-high. Once hot, add 1 tablespoon of canola or vegetable oil and place the turkey chops in a single layer on the skillet.
Cook the chops until they are browned, 3 to 4 minutes per side. Transfer to a baking dish and preheat your oven to 400 degrees Fahrenheit.
A meat thermometer is the best way to guarantee that your turkey chops have been cooked through. Insert the tip of the thermometer into the thickest part of the meat and check its internal temperature – according to U.S. Department of Health and Human Services standards, 165 degrees Fahrenheit should be achieved for an ideal turkey chop.
Another way to guarantee your turkey chops are cooked properly is by using a marinade or brine, according to Polak. This infuses the turkey with moisture and prevents it from becoming dry, she adds.
This marinade can be prepared ahead of time, though it’s best to do it within a day or two as the flavor may begin to fade after that period of time.
Pan-fried turkey chops make an easy weeknight dinner recipe that’s packed with flavor. Serve them with mashed potatoes, roasted vegetables or salad for a complete meal.
This method of cooking involves the application of a thin coating or breading that creates an irresistibly crispy golden crust and adds an irresistibly tasty layer. Plus, the coating reflects heat back onto the food to help prevent overcooking.
Pan-frying is similar to sauteing, but uses more oil and requires lower temperatures. Plus, it’s less messy than deep-frying and doesn’t need additional sauce since all of the natural juices remain inside the meat instead of escaping during preparation.
For optimal results, use a heavy-bottomed pan with wide, sloped sides and nonstick surface. This provides even heat distribution without hot spots, while using a nonstick skillet makes it simpler to coat foods.
Prior to pan-frying, it’s essential to coat foods in flour, breadcrumbs, cracker meal or cornmeal for that perfect crunch. To prevent the coatings from sticking to the pan while cooking, turn your food only once during each turn of the pan.
You can also combine different coatings for optimal browning. For instance, mixing flour and seasoned salt together creates a crispy crust. Panko breadcrumbs mixed with Parmesan cheese makes an irresistibly flavorful crumb crust.
To prepare your turkey chops, cut them into eighths (roughly 14-inch thick). Pound each piece until about an inch thick with a meat mallet or bottom of heavy skillet. Season each cutlet generously with salt and pepper before grilling or broiling.
Start by placing them presentation side down in a preheated skillet, and pan-frying until browned and opaque throughout, approximately 3 minutes per side. Transfer to a plate and cover loosely with foil for protection.
Serve these delectable fried turkey cutlets with a mustardy pan sauce made from dry white wine and freshly chopped parsley. The robust turkey flavor shines through in the sauce, which pairs perfectly with mashed potatoes, roasted vegetables, and an elegant salad.