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Turkey Cutlets
in Lemon Sauce
Makes 4 Servings
*1 pound Shady Brook Farms or Honeysuckle White turkey breast cutlets
*1/2 cup flour
*4 tablespoons butter or margarine, melted
*Salt and pepper to taste
*2 chicken bouillon cubes, crumbled
*1 cup water
*1/4 cup fresh lemon juice
*2 tablespoons dry white wine
*1 to 2 tablespoons parsley, minced
*1 lemon, thinly sliced and seeded for garnish
*Paprika for garnish
1Dredge cutlets in flour, reserving 2 tablespoons for thickening sauce.
2In a heavy nonstick skillet, saute cutlets in butter or margarine over medium heat, about 2 minutes per side. Sprinkle each lightly with salt and pepper. Remove from skillet; set aside.
3Reduce heat and blend 2 tablespoons reserved flour into drippings until mixture is smooth. Gradually add crumbled chicken bouillon cubes, water, lemon juice, wine, salt and pepper. Cook over medium heat, stirring constantly until thickened. Reduce heat; add turkey and simmer uncovered for 5 minutes.
4Sprinkle with parsley and garnish with lemon slices sprinkled with paprika. Serve immediately.
Recipe courtesy of Shady Brook Farms.
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