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Mar 26, 2016

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Turkey Cutlets with Lemon-Caper Sauce

Turkey Cutlets with Lemon-Caper Sauce

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

Ingredients

1/3
cup Gold Medal 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

Directions

  • 1 In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
  • 2 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.
  • 3 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.

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