Turkey Cutlets Manhattan Recipe


Main Ingredient


 Shrimp/1 package, 8 ounce, frozen shrimp, thawed and well drained3⁄4 Pound, shelled and deveined
 Minced green onion2 Teaspoon
 Cornstarch1 Teaspoon
 Pepper1⁄8 Teaspoon
 Egg white1
 Dry sherry2 Tablespoon
 Salt To Taste
 Turkey cutlets16 Ounce (Fresh / Frozen, 1 Package)
 All purpose flour2 Tablespoon
 Salad oil3 Tablespoon
 Butter/Margarine3 Tablespoon
 Lemon1 Medium
 Water1⁄2 Cup (8 tbs)
 Chopped parsley1 Tablespoon

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 mg

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


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.