Print Friendly Recipe
- Christine Keehn
- 1 pound turkey cutlets
- sea salt
- 4 tbsp (60 ml) flour
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) oil
- 1 tbsp (15 ml) capers
- 3/4 cup (175 ml) parsley
- 1/2 cup (125 ml) Dry White Wine
- 1/2 cup (125 ml) Chicken Broth
- Juice of 1 Lemon
- Pound Turkey Cutlets to 1/8in. thickness.
- Sprinkle both sides with Salt and pepper.
- Dredge cutlets in flour to coat.
- Heat butter and oil in heavy skillet.
- When pan sizzles, add turkey.
- Cook on high heat, turning once, until each side browns.
- It will take 2-3 minutes for turkey to cook.
- Remove turkey to platter and keep warm.
- Add wine, stock (broth), lemon and capers to skillet, cook until reduced by 1/2 -1/3.
- Stir in parsley and then pour over turkey.
- Serve with white or long grain wild rice.
- After a long day in high-school, my best friend's
mother would sometimes make this for us. I
remember it distinctly..... So off to college we
went, and stayed in touch a little. (Even though
her family moved to Chicago) Well, one day I
found turkey cutlets in the freezer and didn't
know what to do with them.... And then I
remembered! I got on the phone and called Mrs.
Kelly in Chicago to get the recipe. It has now
become a staple meal in the Keehn household.
Note: My girlfriend's mother did not use the stock in her recipe.
But after many times of experimenting I have found that the lemon, wine, and caper combination is too tangy for some.
The addition of the stock made it much more pleasing to the palate in my own opinion, and made for more sauce in the end as well!! Enjoy! --Mail me once you've tried it...I'll be curious to see if you enjoy this meal as much as I have.
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