Turkey Cutlets With Lemon Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This came from a recipe card at the grocery store. A very quick to prepare, light and flavorful dish. Excellent served with mushroom rice (or risotto) and a steamed vegetable. Great for a fabulous weeknight meal. This recipe represents the light and healthy cooking style known in the Western U.S. Ingredients:
4 turkey cutlets (about 1 lb) |
1/2 teaspoon salt |
1/2 teaspoon pepper, freshly ground |
2 lemons |
1 cup chicken broth |
2 teaspoons cornstarch |
1 tablespoon olive oil |
2 garlic cloves, crushed |
2 tablespoons chopped parsley |
Directions:
1. Place turkey cutlets between two pieces of plastic wrap and pound with a meat mallot or rolling pin until 1/4 thick.
2. Sprinkle cutlets with salt and pepper.
3. Grate peel of one lemon to make 1/2 tsp zest; cut lemon and squeeze to make 2 tbsp juice.
4. Cut second lemon into thin slices and set aside.
5. Combine chicken broth and cornstarch in small bowl and set aside.
6. Heat oil in a 12 skillet over med high heat.
7. Saute cutlets 3 minutes per side.
8. Remove to a platter and keep warm.
9. Add lemon juice, lemon zest and lemon slices to skillet.
10. Add garlic.
11. Stir and cook 30 seconds.
12. Add broth mixture; reduce heat to medium and boil 1 minute.
13. Pour over cutlets, garnish with parsley.
|
|