Prep 5 mins
Cook 30 mins
A delicious combination of flavors my dad has been making since I was a child, oh-so simple, fast, and healthily low in fat. The finished dish is tender pieces of turkey in a thick, savory, lemony sauce. Make your family think you have been slaving away to create this delicious flavor.
- 1 lb turkey cutlets (more is fine) or 1 lb steak (more is fine)
- 1 lemon
- 1⁄2 white wine (more or less to taste)
- 1⁄2 medium onion, sliced thin
- 2 tablespoons olive oil
- flour (for dredging)
- salt & pepper
- Slice the onion as if you were making VERY thin onion rings, do not chop it.
- Heat one tablespoon of oil in a non-stick frying pan and add onion, cook until soft and slightly browned.
- While the onion is cooking, pepper and salt the turkey cutlets on each side, and then dredge each piece in flour.
- Push the onions to one side of the pan, add the rest of the olive oil (1 tbs) and place floured turkey in pan. Allow turkey to brown slightly before turning it.
- Once turkey has browned on each side, add the juice of one lemon and the white wine to the pan, stirring it around with the onions.
- Feel free to flip turkey pieces as much you want, cover pan if it is getting too dry too quickly, keep cooking for approximately 20 more minutes.
- **If sauce starts to dry out, add a little more wine, lemon juice, water or stock to get the consistency you would like.
This was a delicious, restaurant quality entree. I accidentally purchased turkey tenderloins, but they turned out perfect. I used whole wheat flour for dredging, a whole onion, and a half cup of Pinot Grigio. In the last few minutes of cooking, I decided to throw in a few big handfuls of fresh baby spinach, cover and let wilt. Finally, I sprinkled the finished dish with Italian cheese blend. This on is definitely a keeper, the sauce is so simple & delicious. Thanks for sharing!
Delicious <br/>I added garlic and mushrooms to the onions, along with some cream and vegetable stock.<br/>Served up with egg noodles and broccoli crowns.
Great, simple recipe. Seasoned the cutlets before browning. Great paired with risotto w/ mushrooms.