Saturday, February 5, 2011

Turkey Cutlets in a Lemon Sauce

I just discovered these very thinly cut turkey cutlets and I had to try and make something with them! I kept it simple with just a bit of lemon and cream!

You can make this recipe with chicken breast, thinly sliced, or with pork! Any white meat in fact!!

Turkey Cutlets in a Lemon Sauce

Serves 6

12 thinly sliced turkey cutlets
1 lemon, for juice and skin
3 cloves garlic, minced
2 shallots, minced
1 1/2 cup white wine
1/4 cup creme fraiche or heavy cream
olive oil

Preheat the oven to 175F.

Dredge the cutlets in flour, shaking off the excess.
Peel the rind off the lemon and place in a bowl.
Saute the shallots in a skillet with one tablespoon olive oil. Add the garlic. When translucent and golden, about 5-7 minutes, transfer to lemon bowl.

Heat 2 tablespoons olive oil in a skillet, on medium high heat.
Cook the cutlets 1 to 2 minutes per side. Transfer to a sheet pan and place in the oven to keep warm.
Deglaze the juices with about 1/2 cup white wine. Transfer the sauce to the lemon bowl.
Repeat until all the turkey is cooked.

Return the sauce from the bowl to the skillet and add any remaining white wine. Reduce for about 10 minutes on medium heat. Add the cream, salt and pepper.

Serve with a lemon wedge.

Wild rice, creamed spinach or asparagus make a nice side dish for the turkey!

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