Turkey Cutlets With Lemon Sauce

READY IN: 20mins
Recipe by PanNan

This came from a recipe card at the grocery store. A very quick to prepare, light and flavorful dish. Excellent served with mushroom rice (or risotto) and a steamed vegetable. Great for a fabulous weeknight meal. This recipe represents the light and healthy cooking style known in the Western U.S.

Top Review by mybirdzone

I liked the simplicity of this recipe. Only issue I had was waiting for the broth/cornstarch mixture to thicken up in the pan. Consequently I cooked the sauce longer than the directions stated and the lemon slices cooking longer made the sauce almost inedible. I salvaged it by added about 1 and 1/2 tablespoons of sugar. Next time I won't add the slices of lemon until the sauce is how I like it. It's my mistake not this recipe. I will definitely try again.

Ingredients Nutrition


  1. Place turkey cutlets between two pieces of plastic wrap and pound with a meat mallot or rolling pin until 1/4" thick.
  2. Sprinkle cutlets with salt and pepper.
  3. Grate peel of one lemon to make 1/2 tsp zest; cut lemon and squeeze to make 2 tbsp juice.
  4. Cut second lemon into thin slices and set aside.
  5. Combine chicken broth and cornstarch in small bowl and set aside.
  6. Heat oil in a 12" skillet over med high heat.
  7. Saute cutlets 3 minutes per side.
  8. Remove to a platter and keep warm.
  9. Add lemon juice, lemon zest and lemon slices to skillet.
  10. Add garlic.
  11. Stir and cook 30 seconds.
  12. Add broth mixture; reduce heat to medium and boil 1 minute.
  13. Pour over cutlets, garnish with parsley.

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