Turkey Cutlets With Lemon Sauce Recipes

Steps:

• In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan., Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.

Steps:

• Place turkey cutlets between two pieces of plastic wrap and pound with a meat mallot or rolling pin until 1/4" thick.
• Sprinkle cutlets with salt and pepper.
• Grate peel of one lemon to make 1/2 tsp zest; cut lemon and squeeze to make 2 tbsp juice.
• Cut second lemon into thin slices and set aside.
• Combine chicken broth and cornstarch in small bowl and set aside.
• Heat oil in a 12" skillet over med high heat.
• Saute cutlets 3 minutes per side.
• Remove to a platter and keep warm.
• Add lemon juice, lemon zest and lemon slices to skillet.
• Add garlic.
• Stir and cook 30 seconds.
• Add broth mixture; reduce heat to medium and boil 1 minute.
• Pour over cutlets, garnish with parsley.

Steps:

• For the marinade combine the lemon juice, mustard, and cayenne or Tabasco in a bowl.
• Add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Stir in the sage.
• Flatten the turkey slices to 1/4 inch between sheets of wax paper or plastic wrap with a mallet or rolling pin.
• Place the turkey slices in a shallow glass dish, pour the marinade over them, and marinate, covered, for 25 minutes, turning once.
• (Alternatively, you can flatten the slices after marinating them, but you may need to add a tablespoon of olive oil to the skillet when you cook them.).
• Discard the marinade. In a large heavy skillet sautè the cutlets over medium-high heat for 1-2 minutes per side, until cooked through.
• Transfer the cutlets to a platter and garnish with the lemon wedges and parsley.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute turkey in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute broccoli and carrots in remaining butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, bouillon granules, thyme, pepper and salt until blended. Combine cream and lemon juice; gradually stir into broccoli mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Drain pasta; add to the skillet. Stir in turkey and tomatoes and heat through.

Steps:

• To bone the turkey breast, first remove the wings at the joints; set them aside to use in another recipe. Pull off the skin and discard it or prepare it as crackling. Cut around the breastbone and remove the meat from each side in one large piece. Cut each piece lengthwise on a slant into 3 large steaks, each about 3/8 inch thick, and pound them lightly to make them equal in size. Set aside.
• Drain the anchovies, reserving the oil. You should have about 2 tablespoons of oil. Chop the anchovies coarsely, and put them in a bowl. Toss with the lemon juice, and set aside.
• Preheat oven to 200 degrees.
• At cooking time, heat the butter and anchovy oil in one large skillet or two smaller ones. Sprinkle the cutlets with salt and pepper. When the butter and oil are hot, add the cutlets and saute for about 1 1/2 minutes on each side. They should still be pink inside.
• Transfer the cutlets to an oven-proof tray and add the anchovy-lemon juice mixture to the juices in the skillets. Mix well and pour over the cutlets. Put in the oven for at least 15 minutes. At that point, if not serving immediately, reduce the heat to 170 to 180 degrees and serve within 30 to 40 minutes, garnished with the parsley.

Steps:

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