Best Turkey Cutlets With Lemon Sauce Recipes

TURKEY CUTLETS WITH LEMON-CAPER SAUCE

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.

TURKEY CUTLETS IN LEMON WINE SAUCE

Steps:

• In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan., Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.

LEMON TURKEY CUTLETS

Steps:

• Place cutlets between 2 sheets of heavy duty plastic wrap, flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
• Dredge in flour, set aside.
• Heat 1 teaspoon oil in a large nonstick frypan over medium heat until hot.
• Add half of the cutlets, and cook 3 minutes on each side or until browned.
• Transfer cutlets to a serving platter, keep warm.
• Repeat procedure with remaining 1 teaspoon oil and cutlets.
• Sprinkle cutlets with salt, pepper and lemon juice.
• If desired, garnish with lemon slices and fresh sage sprigs.

TURKEY SCALLOPINI WITH LEMON AND CAPERS

Steps:

• Pat turkey dry and season with salt and pepper.
• Coat the slices in flour and shake off any excess.
• Over high heat in a large heavy skillet, heat 1 1/2 tablespoon oil and brown half of the turkey cutlets, cooking until just cooked through.
• Remove to a covered platter and keep warm.
• Add and heat another 1 1/2 tablespoons oil and brown and cook the rest of the turkey in the same way, also removing to the covered platter to be kept warm when finished.
• Turn down heat a bit and add remaining tablespoon of oil to skillet. Cook the garlic in the oil until fragrant, careful not to burn, about 30 seconds.
• Then, over moderately high heat, deglaze pan with the broth. Be sure to get all the beautiful browned bits loose & into the broth!
• Boil broth until reduced to about 3/4 cup.
• Stir in lemon juice, capers, parsley, salt and pepper to taste, and butter. Whisk sauce until smooth.
• Return turkey cutlets and any juices to the saucepan and simmer until heated through, about 1-2 minutes.

TURKEY CUTLETS WITH LEMON AND SAGE

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.