• 4servings
  • 20minutes
  • 175calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 large (about 1 pound) turkey cutlets

  2. 1/4 teaspoon(s) salt

  3. 1/4 teaspoon(s) coarsely ground black pepper

  4. 1 tablespoon(s) olive oil

  5. 2 medium lemons

  6. 1 1/2 teaspoon(s) cornstarch

  7. 3/4 cup(s) chicken broth

  8. 1 clove(s) garlic , crushed with garlic press 2 tablespoon(s) chopped fresh parsley leaves

  9. Lemon-peel strips , for garnish

Instructions Jump to Ingredients ↑

  1. Prepare Turkey Cutlets:

  2. If turkey cutlets are thick, pound them to 1/4-inch thickness. Rub cutlets with salt and pepper. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add cutlets and cook about 4 minutes or until golden, turning once. Transfer cutlets to platter; cover with foil to keep warm.

  3. Prepare Lemon and Parsley Sauce:

  4. Thinly slice 1 lemon; reserve half of lemon slices for garnish. From other lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In cup, whisk cornstarch with chicken broth. To same skillet, add garlic, lemon peel, lemon juice, and half of the lemon slices and cook 30 seconds. Add chicken-broth mixture and boil 1 minute. Stir in parsley.

  5. To serve, pour sauce over turkey cutlets. Garnish with lemon slices and lemon peel.


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