Ingredients
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8
-
2 1/2
-
2
-
1/4
-
1/4
-
2
-
1
-
-
-
-
-
-
-
-
Directions
Lemon Turkey Cutlets, Tangy turkey from Cooking Light., Quick and delicious lemony pepper turkey cutlets with spiral green zucchini and carrots. Very satisfying., Light and delicious. I mixed some dried sage into the flour instead of sprinkling fresh at the end. It was the only recipe for turkey cytlets that didn’t call for any kind of broth/stock so thank you for that. Overall a wonderful part of a light spring meal.
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Steps
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1
Done
|
Place Cutlets Between 2 Sheets of Heavy Duty Plastic Wrap, Flatten to 1/8 Inch Thickness, Using a Meat Mallet or Rolling Pin. |
|
2
Done
|
Dredge in Flour, Set Aside. |
|
3
Done
|
Heat 1 Teaspoon Oil in a Large Nonstick Frypan Over Medium Heat Until Hot. |
|
4
Done
|
Add Half of the Cutlets, and Cook 3 Minutes on Each Side or Until Browned. |
|
5
Done
|
Transfer Cutlets to a Serving Platter, Keep Warm. |
|
6
Done
|
Repeat Procedure With Remaining 1 Teaspoon Oil and Cutlets. |
|
7
Done
|
Sprinkle Cutlets With Salt, Pepper and Lemon Juice. |
|
8
Done
|
If Desired, Garnish With Lemon Slices and Fresh Sage Sprigs. |
