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Turkey Cutlets With Lemon Sauce

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“This came from a recipe card at the grocery store. A very quick to prepare, light and flavorful dish. Excellent served with mushroom rice (or risotto) and a steamed vegetable. Great for a fabulous weeknight meal. This recipe represents the light and healthy cooking style known in the Western U.S.”

Ingredients Nutrition


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

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