Ingredients Jump to Instructions ↓

  1. 1 Lemon

  2. 1/3 cup 20g / 0.7oz All-purpose flour

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1/2 teaspoon 2 1/2ml Fresh ground black pepper - t

  5. 4 Turkey cutlets - halved

  6. 2 teaspoons 10ml Olive oil

  7. 1 Garlic - finely chopped

  8. 1/2 cup 118ml Reduced-sodium chicken stock

  9. 1 tablespoon 15ml Capers - rinsed

  10. 1/2 teaspoon 2 1/2ml Sugar

  11. 2 teaspoons 10ml Butter

  12. 1 tablespoon 15ml Fresh parsley - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions With a sharp knife, remove skin and white pith from lemon and discard. Working over a bowl to catch the juice, cut the lemon segments from their membranes. Chop the segments coarsely and reserve with the juice. Combine flour, salt and 1/2 tsp. pepper in a shallow dish. Lightly dredge cutlets in the flour mixture and pat off excess. Heat oil in a large nonstick skillet over medium-high heat. Add the cutlets to the skillet and cook until the outside is golden brown and the interior is no longer pink, 2 to 3 minutes per side. Transfer to a platter and keep warm. Add garlic to the skillet and cook, stirring, for several seconds. Pour in chicken stock and bring to a boil. Cook, stirring, for 1 minute. Add the reserved lemon segments and juice, capers, and sugar; cook for 30 seconds more. Add butter, swirling the skillet to melt the butter. Spoon the sauce over the reserved turkey, sprinkle with parsley and pepper.


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