Turkey Cutlets With Lemon and Sage
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon dijon-style mustard
- cayenne pepper or Tabasco sauce, to taste
- 1⁄3 cup olive oil
- 2 tablespoons crumbled dried sage
- 2 slices turkey breast, each slice 1/2-inch thick and weighing 6 ounces
- lemon wedge
- parsley
directions
- For the marinade combine the lemon juice, mustard, and cayenne or Tabasco in a bowl.
- Add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Stir in the sage.
- Flatten the turkey slices to 1/4 inch between sheets of wax paper or plastic wrap with a mallet or rolling pin.
- Place the turkey slices in a shallow glass dish, pour the marinade over them, and marinate, covered, for 25 minutes, turning once.
- (Alternatively, you can flatten the slices after marinating them, but you may need to add a tablespoon of olive oil to the skillet when you cook them.).
- Discard the marinade. In a large heavy skillet sautè the cutlets over medium-high heat for 1-2 minutes per side, until cooked through.
- Transfer the cutlets to a platter and garnish with the lemon wedges and parsley.
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Reviews
-
This is one excellent day-to-day meal, I'm glad you posted it and I went looking for different turkey cutlet recipes :) It's really easy to put together and very flavourful and, what's important, makes a very juicy cutlet, the meat doesn't dry out at all. I'll make this again for sure. Thanks for sharing!
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I tried this recipe last night and my family and I liked it. The turkey cutlets I had were already thin so I did not pound them but I think that was a mistake. The meat was tough. The marinade is tangy with the lemon juice and the sage added a rustic flavor. I made a package hollandaise sauce (because I have yet to master the real deal) to go over the broccoli I served with the turkey. On the back it said make a lemon-pepper sauce by adding fresh lemon juice and pepper. I thought that would tie in with the turkey. The sauce was too tangy for the meat so I added a 1/2 tsp (or so) of sugar and a sprinkle of nutmeg and the sauce turned out really good (for a package). I was inspired by this recipe!!! I even made foccacia bread at the last minute by doing a fast rise in a warm oven and it all turned out really well. Thanks for the idea.
RECIPE SUBMITTED BY
Hello! I am a nephrologist, and I live on the tip of the Adriatic with my adored husband. But I was raised and got my professional training in the beautiful San Francisco Bay Area.
I'm not the greatest cook, but I love to try new recipes. My favorite cook books are Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck; The Classic Italian Cook Book by Marcella Hazan; San Francisco à la Carte by the Junior League of San Francisco; Regional Italian Cooking by Ada Boni -- and many, many more.
My husband is a conservative eater, though. He would like to have spaghetti with tomatoes and a steak every night of the week. He says other foods give him heartburn. Gosh.
I am very grateful for Recipezaar because I have found many substitutes for staples that are not always available where I live.
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