Prep 25 mins
Cook 20 mins
This is from Louis Rich, a major turkey distributor, at least in the western part of the country. Tender turkey cutlets, great with mashed potatoes or pasta, or great as sandwiches. It's so versatile so add your own special touch to it! Personally, I like to pound or flatten the slices to make them thinner and a little crispier, but that choice is up to you. Amounts of flour and cheese are approximate, as turkey slices vary in thickness and weight.
- 2 lbs deli turkey (Louis Rich fresh turkey slices, figure 4-6 slices about 2 lbs., Whatever brand you usually buy is fi)
- 1⁄2 cup flour
- 1⁄2 cup parmesan cheese
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 medium lemons, juice of (about 1/2 Cup)
- 1 egg yolk, beaten
- 1 beef bouillon cube, dissolved in 1/2 Cup hot water
- 1⁄4 cup dry white wine
- Mix flour, cheese, salt and pepper.
- Moisten turkey slices and bread with the flour/cheese mixture.
- Melt 2 tablespoons butter in a large skillet and sauté slices until they turn a light brown.
- Set meat aside in a warm place and sprinkle meat with the lemon juice.
- To make gravy: Mix together the bouillon, wine and egg yolk.
- Add mixture to drippings in the skillet; bring to a boil and stir vigorously until sauce thickens.
- For thicker gravy, add a mixture of 2 teaspoons cornstarch and 3 teaspoons water to the sauce in the skillet.