Prep 10 mins
Cook 5 mins
It is not without some trepidation that I post this recipe. Firstly, I make it all the time, and I don't know if our day-to-day meals can stand public scrutiny. Secondly, this is also our traditional Thanksgiving dinner. I don't know how it is with other American expatriates, but for me, especially in the beginning, Thanksgiving was the hardest day ... so many happy memories. But the old Gourmet came up with this recipe, and the introduction said something like: if you find yourself alone for Thanksgiving, enjoy the tranquility and make something simple but good. Or something like that. They suggested serving the turkey with dirty rice dressing and green beans with finely-chopped mushrooms. And even without the cranberries and pumpkin pie (ouch), eating turkey on Thanksgiving does make one feel better. So here it goes ... I hope it makes you feel better, too.
- 29.58 ml fresh lemon juice
- 2.46 ml dijon-style mustard
- cayenne pepper or Tabasco sauce, to taste
- 78.07 ml olive oil
- 29.58 ml crumbled dried sage
- 2 slice turkey breast, each slice 1/2-inch thick and weighing 6 ounces
- lemon wedge
- 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.
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!
This was SO good! Very flavorful and very easy to make. I'm always happy to find new turkey recipes as my daughter is allergic to chicken and some chicken recipes don't translate too well to turkey for some reason. I wish I had made more and I will definitely be making this again.
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.