Turkey Cutlets With Lemon Sauce
- Ready In:
- 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
- Place turkey cutlets between two pieces of plastic wrap and pound with a meat mallot or rolling pin until 1/4" thick.
- Sprinkle cutlets with salt and pepper.
- Grate peel of one lemon to make 1/2 tsp zest; cut lemon and squeeze to make 2 tbsp juice.
- Cut second lemon into thin slices and set aside.
- Combine chicken broth and cornstarch in small bowl and set aside.
- Heat oil in a 12" skillet over med high heat.
- Saute cutlets 3 minutes per side.
- Remove to a platter and keep warm.
- Add lemon juice, lemon zest and lemon slices to skillet.
- Add garlic.
- Stir and cook 30 seconds.
- Add broth mixture; reduce heat to medium and boil 1 minute.
- Pour over cutlets, garnish with parsley.
Join The Conversation
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.
I tagged this one for the Healthy Choice ABC Tag Game. This was easy, flavorful and healthy. I served it with roasted fingerling potatoes and mixed steamed vegetables. I followed the directions exactly but did lightly dust my cutlets with a little whole wheat flour. Next time, and there will be a next time, I would double the sauce. It was so delicious! This recipe would work just as well with chicken cutlets.