Turkey Cutlets with Lemon Butter
Instructions:
- This sauté uses a streamlined version of the lemon- and-butter “française†sauce. Makes 4 servings
- 1â„2 cup all-purpose fl our
- 1â„2 teaspoon salt
- 1â„4 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 11â„2 pounds turkey scaloppine or four 5- to
- 6-ounce turkey breast cutlets, pounded to
- 1â„4-inch thickness
- 1â„2 cup dry white wine or dry vermouth
- 1 lemon, cut into 8 slices
- 1â„4 cup chopped parsley leaves
- Mix the fl our, salt, and pepper on a large plate or in a shallow baking dish or pie plate.
- Melt the butter in a large skillet set over medium heat.
- Dredge the turkey cutlets in the fl our mixture to coat both sides. Shake off any excess and slip the cutlets into the skillet. Reduce the heat to medium-low; cook until browned on both sides, turning once, about 5 minutes. Transfer to a plate or cutting board.
- Pour the wine or vermouth into the pan, add the lemon slices, raise the heat to medium-high, and bring to a boil, scraping up any browned bits.
- Boil until reduced by half, then reduce the heat to low and return the cutlets to the pan. Cook just until heated through, about 2 minutes, turning once. Sprinkle each cutlet with 1 tablespoon parsley before serving