Best Turkey Cutlets In Lemon Wine Sauce Recipes

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LEMON WHITE WINE TURKEY STEAK (OR CUTLET!)



Lemon White Wine Turkey Steak (Or Cutlet!) image

A delicious combination of flavors my dad has been making since I was a child, oh-so simple, fast, and healthily low in fat. The finished dish is tender pieces of turkey in a thick, savory, lemony sauce. Make your family think you have been slaving away to create this delicious flavor.

Provided by KatKatia

Categories     Turkey Breasts

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb turkey cutlets (more is fine) or 1 lb steak (more is fine)
1 lemon
1/2 white wine (more or less to taste)
1/2 medium onion, sliced thin
2 tablespoons olive oil
flour (for dredging)
salt & pepper

Steps:

  • Slice the onion as if you were making VERY thin onion rings, do not chop it.
  • Heat one tablespoon of oil in a non-stick frying pan and add onion, cook until soft and slightly browned.
  • While the onion is cooking, pepper and salt the turkey cutlets on each side, and then dredge each piece in flour.
  • Push the onions to one side of the pan, add the rest of the olive oil (1 tbs) and place floured turkey in pan. Allow turkey to brown slightly before turning it.
  • Once turkey has browned on each side, add the juice of one lemon and the white wine to the pan, stirring it around with the onions.
  • Feel free to flip turkey pieces as much you want, cover pan if it is getting too dry too quickly, keep cooking for approximately 20 more minutes.
  • **If sauce starts to dry out, add a little more wine, lemon juice, water or stock to get the consistency you would like.

TURKEY CUTLETS WITH LEMON SAUCE



Turkey Cutlets With Lemon Sauce image

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.

Provided by PanNan

Categories     Lemon

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

TURKEY CUTLETS WITH LEMON AND SAGE



Turkey Cutlets With Lemon and Sage image

It is not without some trepidation that I post this recipe. Firstly, I make it all the time, and I don't know if our day-to-day meals can stand public scrutiny. Secondly, this is also our traditional Thanksgiving dinner. I don't know how it is with other American expatriates, but for me, especially in the beginning, Thanksgiving was the hardest day ... so many happy memories. But the old Gourmet came up with this recipe, and the introduction said something like: if you find yourself alone for Thanksgiving, enjoy the tranquility and make something simple but good. Or something like that. They suggested serving the turkey with dirty rice dressing and green beans with finely-chopped mushrooms. And even without the cranberries and pumpkin pie (ouch), eating turkey on Thanksgiving does make one feel better. So here it goes ... I hope it makes you feel better, too.

Provided by MariaLuisa

Categories     Turkey Breasts

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons fresh lemon juice
1/2 teaspoon dijon-style mustard
cayenne pepper or Tabasco sauce, to taste
1/3 cup olive oil
2 tablespoons crumbled dried sage
2 slices turkey breast, each slice 1/2-inch thick and weighing 6 ounces
lemon wedge
parsley

Steps:

  • For the marinade combine the lemon juice, mustard, and cayenne or Tabasco in a bowl.
  • Add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Stir in the sage.
  • Flatten the turkey slices to 1/4 inch between sheets of wax paper or plastic wrap with a mallet or rolling pin.
  • Place the turkey slices in a shallow glass dish, pour the marinade over them, and marinate, covered, for 25 minutes, turning once.
  • (Alternatively, you can flatten the slices after marinating them, but you may need to add a tablespoon of olive oil to the skillet when you cook them.).
  • Discard the marinade. In a large heavy skillet sautè the cutlets over medium-high heat for 1-2 minutes per side, until cooked through.
  • Transfer the cutlets to a platter and garnish with the lemon wedges and parsley.

TURKEY CUTLETS WITH LEMON-CAPER SAUCE



Turkey Cutlets with Lemon-Caper Sauce image

In this easy yet elegant dinner recipe a buttery lemon-caper wine sauce is served over pan-fried turkey cutlets.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 12

1/3 cup Gold Medalâ„¢ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb turkey cutlets
3 tablespoons butter or margarine
1 tablespoon olive oil
1/2 cup dry white wine
3 tablespoons fresh lemon juice
2 cloves garlic, finely chopped
2 tablespoons chopped fresh Italian (flat-leaf) parsley
2 tablespoons capers
Lemon wedges and fresh Italian (flat-leaf) parsley leaves, if desired

Steps:

  • In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
  • In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
  • Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.

Nutrition Facts : Calories 290, Carbohydrate 11 g, Fat 2 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg

PAN-SEARED TURKEY CUTLETS WITH WINE SAUCE RECIPE - (3.9/5)



Pan-Seared Turkey Cutlets with Wine Sauce Recipe - (3.9/5) image

Provided by desteech

Number Of Ingredients 6

* 1 small boneless, skinless turkey breast half (about 2 pounds)
* Coarse salt and ground pepper
* 2 tablespoons olive oil
* 2 cups dry white wine, such as Sauvignon Blanc
* 1/4 cup Dijon mustard
* 1/4 cup chopped fresh parsley

Steps:

  • # Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper. # In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil. # Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce

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