I've long forgotten the turkey overload at the holidays and picked up some turkey cutlets from the grocery store. I liked the sauce that I made last week so I tweaked it just a bit and served the cutlets with some orzo pasta and peas for a light dinner.
Turkey Cutlets & Sauce
1.3# of turkey cutlets (that was what was in the package I bought but any size will do), pounded 1/4" thick and cut into smaller serving size pieces
1/2 cup flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp paprika
Create a flour dredge with the above ingredients. Heat a large frying pan with 2 tbsp. extra virgin olive oil and dredge the breast pieces before placing in the pan. Lightly brown on both sides and place in a greased 9 x 13 baking pan and cover with aluminum foil while finishing cooking the remaining pieces. Heat your oven to 350° and bake for approximately 20 minutes or until the internal temperature of the turkey is 165°.
In the pan you used to brown the cutlets, add in the following ~
1/2 cup white wine
1/2 cup chicken broth
1/4 cup milk
Heat and allow to reduce until it's cut in half. Stir in 2 tbsp lemon juice and serve over the turkey cutlets.