Turkey breast cutlets with lemon & wine sau
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 2 | tablespoons | Flour |
| 3 | tablespoons | Parmesan cheese; freshly grated |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Nutmeg |
| 1 | Egg; well beaten | |
| ½ | cup | Milk |
| 1 | pounds | Boneless turkey breast; skin removed |
| Flour | ||
| ¼ | cup | Sweet butter |
| 6 | tablespoons | Dry white wine |
| Juice of 1/2 lemon | ||
| Fresh parsley; chopped | ||
| Lemon wedges for garnish | ||
Directions
Combine flour, cheese, salt, pepper, and nutmeg in shallow bowl. Add egg and milk; beat until well blended.
Cut turkey breast crosswise into 6 slices. Pound each slice with meat mallet until thin. Dredge lightly in flour; shake off excess.
Heat butter in large, heavy skillet over moderate heat until foam subsides. Dip turkey in batter and saute until golden. Remove from pan and keep warm.
Add wine to pan and cook over low heat for 2 minutes, stirring to loosen browned bits from pan. Add lemon juice, mixing well. To serve, pour sauce over turkey cutlets. Sprinkle with chopped parsley and garnish with lemon wedges. Source: Creative Cooking, Poultry.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...