6160 A Diary of the Urban Gardener and Cook

The mild winter of 2012 couldn't last forever; sure enough, the February temperatures plunged from sixty degrees to ten degrees in about a day and a half.  Old Man Winter wasn't going to let us off easy...  sigh.

I'm not sure why, but I've always viewed Lemon Turkey Cutlets as a winter dish, so with the return of winter temperatures, this hit the menu rather quickly.  An easy dish to prepare and very aromatic, this entree is usually paired with butternut squash at 6160. 

You will need:

Seasoned breadcrumbs

Turkey breast cutlets (approximately 1lb)

Fleur de Sel

Course Black Pepper

Olive Oil

Minced Garlic

Fresh Sage leaves, shredded

Dry White Wine

Chicken Broth

One small lemon

Butter

1.  With the stove set at medium high, heat the olive oil in a skillet. 

2.  Cut several small slits into the outer edges of the turkey cutlets (this prevents curling). 

3.  Spread the breadcrumbs on a plate, dredge the cutlets through the breadcrumbs.  Shake off excess and discard the remaining breadcrumbs.

4.  Cook the cutlets until golden brown on the outside and no longer pink on the inside (about ninety seconds each side).  Add Fleur de Sel and Black Pepper to taste.

5.  Remove the cutlets and set aside.

6.  Add a touch more olive oil to the skillet, and add the garlic and sage.  Cook for about a minute, then add the wine and broth.   Be sure to scrape the browned bits and allow the liquid to reduce by half.

7.  With a zester, zest about a third of the lemon into the sauce.  Always avoid the white part of the peel (it is bitter).  Then cut the lemon in half, and squeeze the juice into the sauce.  Simmer for about one more minute, then remove from heat.

8.  Add about one tablespoon of butter into the sauce, then spoon over the turkey cutlets.

Enjoy...