Chicken cutlets are a good substitute for turkey cutlets. Make your own by cutting 4 chicken breasts in half horizontally.
- 8 3-ounce turkey cutlets
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 TBSP olive oil, divided
- 2 TBSP unsalted butter, divided
- 1/4 cup chopped shallots
- 1 TBSP sliced garlic
- 3/4 cup dry white wine
- 1/2 cup unsalted chicken stock
- 1 tsp all-purpose flour
- 2 TBSP fresh lemon juice
- 1 1/2 TBSP capers, drained
- 2 TBSP chopped fresh flat-leaf parsley
- Sprinkle turkey evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 4 cutlets to pan, and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm. Repeat procedure with remaining oil and cutlets.
- Add 1 tablespoon butter to pan. Add shallots and garlic; sauté 1 minute. Increase heat to high. Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter, juice, and capers. Pour sauce over cutlets; sprinkle with parsley.
Calories: 298kcalCarbohydrates: 5gProtein: 43gFat: 10gSodium: 414mgFiber: 1g
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