Turkey Cutlets With Lemon Sauce

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  turkey cutlets (about 1 lb)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper, freshly ground
• 2  lemons
• 1  cup chicken broth
• 2  teaspoons cornstarch
• 1  tablespoon olive oil
• 2  garlic cloves, crushed
• 2  tablespoons  chopped parsley

Directions

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.