Sunday, March 15, 2015

Turkey Cutlets & Sauce

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.