Turkey Breast Cutlets
September 2nd, 2007 by
Chef Mom
These turkey cutlets were very tasty but the wine sauce was horrid. “The little brown bits” in the pan and the butter will be pretty much burnt by the time you’ve finished cooking the cutlets. I tossed out the wine sauce and made a tomato-y sauce that was delicious on the cutlets.
Turkey Breast Cutlets with Lemon & Wine Sauce
Mary Lou White - 2000 St. Phillip’s Homw Sweet Home Cookbook
5 T flour
3 T freshly grated Parmesan cheese
1/2 tsp Salt
1/4 tsp White Pepper
1/4 tsp Nutmeg
1 egg, well beaten
1/2 c Milk
6 boneless Turkey cutlets or 1 lb of Turkey Breast Meat
4 T Butter
1/3 c White Wine
Chopped parsley for garnish
lemon wedges
In a shallow bowl, combine 2 T flour, cheese, salt, pepper and nutmeg. Add egg and milk; beat until well blended.
If using turkey breast, skin and cut crosswise into 6 slices. Pound with meat mallet until thin.
Put 3 T of flour into another shallow bowl. Dredge cutlets in flour; shake off excess.
Heat butter in large heavy skillet over moderate heat until foam subsides. Dip turkey in batter; fry until golden. Remove from pan; keep warm.
When all turkey is cooked, add wine to skillet. Cook over low heat 2 min., stirring to loosen brownd bits from pan. Add lemon juice; mix well. Pour sauce over turkey cutlets and sprinkle with parsley. Serve immediately with lemon wedges.
Serves 6.
Tomato-y Sauce
Virginia
1 can (14 3/4 oz) diced Tomatoes
1/2 cup Tomato Paste
2 T canned Green Chilies
3 T Parsley
Salt & Pepper to taste
Mix ingredients together in pan; cook until thickened.