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Bobby Flay turkey recipes

Makes four servings 2 cups panko breadcrumbs or regular dried bread crumbs 3 tablespoons finely chopped fresh flat leaf parsley Salt and freshly ground black pepper 1/4 cup Hellmann’s or Best Foods Real Mayonnaise 2 tablespoons Dijon mustard 1 teaspoon poultry seasoning 4 turkey cutlets, about 1/2-inch thick 1/4 cup canola oil, divided

Combine the panko and breadcrumbs on a large plate and season with salt and pepper. Whisk together the mayonnaise, Dijon and poultry seasoning in a small bowl and season with salt and pepper. Season the turkey cutlets on both sides with salt and pepper. Brush one side of each cutlet with some of the mayonnaise mixture and coat in the breadcrumbs. Heat 2 tablespoons of the oil in a large nonstick sauté pan over high heat until the oil begins to shimmer. Place 2 cutlets in the pan, breading side down, and cook until golden brown and a crust has formed, about 3 minutes. Flip the cutlets over and continue cooking until the bottom is golden brown and the cutlets are just cooked through, about 2 minutes longer. All materials courtesy of Family Features. For more real food recipes, tips and videos from Bobby Flay featuring simple, nutritious food you can feel good about feeding your family this holiday season, check out the Real Holiday Helpings Web series at or