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I made this with Pork Scaloppine, and it turned out great.

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maclorna July 25, 2010

I'm not going to give this any stars because even though I followed the recipe exactly, this came out very sour for us. I think something must have been wrong with the lemon or something because we had a problem with the taste, but I don't think that is indicative of the recipe because other people have loved it and it certainly sounds delicious.

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Victoria in Fort Wayne May 07, 2007

This was just delicious! I had no idea what to do with my sliced turkey cutlets, so I came to Recipezaar for ideas. All the other recipes for turkey cutlets called for bread crumbs and I didn't have any, so I decided to give this a try. It was sooo easy, and absolutely scrumptious! I didn't have any parsley so I left it out, substituted turkey broth for the chicken broth, and canola oil instead of olive oil. I used ReaLemon and preminced, refrigerated garlic, but the results were still delightful. This is reminscent of my favorite dish (Chicken Limon) from an Italian restaurant I frequented when I lived in NC. I had no idea it was so easy to make! I served this with jasmine rice and pole beans. A definite keeper! (I do agree that you would need to double the sauce ingredients if you were serving this over pasta.)

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Hippie2MARS January 21, 2007

Delicious recipe! Quick to prepare and ideal for a work night. However, I question the quantity of chicken broth used. I used 1/2 cup as indicated but did not end up with 3/4 cup reduction so had to add more broth. Less does not equal more!

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Irmgard April 28, 2006

This is fantastic. Lovely sauce and tender turkey. Only change I made was to replace 1/4 c of the chicken broth with white wine. If I were going to serve this over pasta, which would be wonderful, I'd double or maybe triple the sauce ingredients. Thanks for posting!

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Heather U. January 21, 2006
Turkey Scaloppine With Lemon