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@...

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