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Lemon turkey cutlets

Servings:
Makes 4 servings
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Ingredients

  • 1/4 cup all-purpose flour
  • 1 cup large egg
  • 4 cup boneless, skinless turkey breast cutlets (1 1/4 lb total), halved crosswise
  • 2 tablespoon olive oil
  • 8 tablespoon thin lemon slices (from 1/2 lemon)
  • 2 tablespoon rinsed and drained capers or pitted green olives, chopped
  • 1/2 cup dry white wine
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped flat-leaf parsley (optional)

Preparation

Baking Directions:

1.

Combine flour with ¼ tsp each salt and pepper on shallow plate.

Beat egg with 1 tbsp water in a shallow bowl.

Dredge turkey in flour mixture until coated, shaking off excess.

Dip in egg mixture to coat, allowing excess to drip off.

2.

Heat oil in a large skillet over medium-high heat.

Add turkey and cook, turning, until golden brown and almost cooked through, 6 to 7 minutes.

Remove to plate.

3.

Add lemon slices and capers to skillet and cook, stirring, until lemon is golden brown, about 2 minutes.

Remove lemon to plate.

Add wine and then broth and simmer until slightly thickened, about 6 minutes.

4.

Return turkey to skillet and stir in butter and parsley (if using).

Simmer until turkey is cooked through, about 5 minutes longer.

Top with lemon slices, if desired.

Leave out the lemon slices, if you prefer, and add 1 to 2 tbsp of fresh lemon juice in the last step for the same delicious hit of zing.

Try sprinkling with chopped cilantro or scallions, toasted coconut, and/or cashew pieces.

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