Browning Turkey Cutlets

The recipe said to lightly brown the turkey (thin) cutlets in olive oil on med heat. I did and all they did was turn white. Wouldn't brown. The rest of the recipe calls for it to be placed on top of stuffing, covered with cream of mushroom soup and then cooked on med lo for 10 minutes.

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It's one of those expensive teflon types of pans and the directions say not to expose it to more than med. heat. So, how could they be browned, fast, and yet still be tasty and not dried out?

Holly from Richardson, TX

April 30, 20070 found this helpful

You won't ever be able to "brown" properly in a teflon pan, it can't get hot enough to do so. In order to brown, you need a high heat, stainless steel, copper, aluminum, something that lets you get that high, "sear" point.

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May 1, 20070 found this helpful

"michawnpita" said exactly what I was going to say. Expensive and nice as they are (because I've had them, too) teflon unfortunately falls short on getting nice brown and crispness. You can sometimes find a very nice stainless thick bottomed pan at discount stores like Ross or Marshalls.

To keep them from sticking, use a little olive oil and make sure it's on the entire pan first. Sometimes I'll even give a spray of non-stick first, then the oil. That way you get "bits" left in the pan that you can deglaze with a sherry or cooking wine and have a lovely sauce as well. You get a lot more flavor, and it's more safe for you (as teflon is getting some questions as to its safety).

Hope that helps!

P.s. to clean burned bits, immediately put water in the pan while it's still hot and fresh. Then use your spatchel (stainless) to scrape the bits off, let soak. I add a little soap to the hot water, too. The pans are very easy to clean if you use non-stick spray or olive oil, just a touch at least. Scorches can be cleaned by adding a little baking soda to some hot water and soaking over night.

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May 1, 20070 found this helpful

By the way, the reason the teflon pans aren't supposed to be used on more than medium heat is that higher heats sometimes release fumes which can be harmful. Those fumes will kill birds, so how safe can they be to us? Also any scratches in the teflon make this happen more easily. I switched to stainless and suddenly my cooking was absolutely improved. And I didn't use cheap teflon pans, but absolutely heavy duty professional pans purchased from restaurant suppliers. Never going back to teflon now that I have my stainless. ;)

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May 2, 20070 found this helpful

hi your suppose to heat the pan and oil to med before you put the meat in. this way it sears the outside and then cooks thru. if you have more than will fit in the pan, you need to allow the pan and any additional oil you may put in to reheat to med before putting in any more. i saw this on one of the cooking shows

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May 2, 20070 found this helpful

I did that. Sigh. The turkey was mighty chewy, but tasty. Even made sure to keep the pieces of meat at least 2 inches apart so as not to crowd the pan.

"hi your suppose to heat the pan and oil to med before you put the meat in. this way it sears the outside and then cooks thru. if you have more than will fit in the pan, you need to allow the pan and any additional oil you may put in to reheat to med before putting in any more. i saw this on one of the cooking shows".

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May 3, 20070 found this helpful

I saw that someone said to put stainless in water immediately, "while still hot and fresh". WARNING: I ruined a stainlees steel pan this way!!! Adding the hot pan to water can cause it to warp in the middle. Now my expensive pan burns up in the center when I use it. I just wanted to keep this from happening to anyone else.

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May 31, 20070 found this helpful

I have always used a pat of butter to brown anything. Butter helps it brown nicely, even in a Teflon pan on medium heat.

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