Turkey Cutlets With Lemon Caper 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.

TURKEY CUTLETS WITH LEMON SAUCE

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 SCALLOPINI WITH CAPERS AND LEMON

Steps:

• Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
• Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.