Recipe by LMillerRN
Turkey cutlets are crosswise cuts from the turkey breast that are 1/4- to 1/2-inch thick. Look for them in your supermarket’s poultry section. You may also substitute chicken. From verybestbaby.com
Top Review by karenandmickeydorman
This is one of my favorite recipes. In fact my husband and I like it so much that I make it about once a week. I usually substitute poultry seasoning for the sage. It's quick, easy, and healthy but tastes great! Thanks so much for posting!!!
- 1 lb turkey breast cutlets
- all-purpose flour
- salt & fresh ground pepper
- 1 tablespoon olive oil, divided
- 1⁄4 cup water
- 1⁄4 cup dry white wine or 1⁄4 cup chicken broth
- 1 tablespoon butter or 1 tablespoon margarine
- 2 large garlic cloves, finely chopped
- 2 teaspoons finely chopped fresh sage or 1⁄2 teaspoon dried sage, crushed
- 1⁄2 teaspoon instant chicken bouillon
Directions See How It's Made
- COAT cutlets with flour; sprinkle with salt and pepper.
- HEAT 1 1/2 teaspoons olive oil in large, nonstick skillet over medium-high heat. Add half of cutlets; cook on each side for 1 to 2 minutes or until no longer pink in center. Remove from skillet; keep warm. Repeat with remaining olive oil and cutlets.
- ADD water, wine, butter, garlic, sage, and bouillon to skillet. Bring to a boil; cook for 1 to 2 minutes. Add cutlets to skillet; reduce heat to low. Cook, stirring and turning cutlets over to coat, for 1 to 2 minutes.