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Sautéed Turkey Cutlets with Asparagus and Red Bell Peppers
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Prep Time:
20 minutes
Total Time:
20 minutes
Succulent turkey cutlets with asparagus and bell pepper, ready in just 20 minutes for a delightful dinner.
Ingredients:
  • 1 turkey tenderloin (1 lb)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 12 thin asparagus spears
  • 1/2 large red bell pepper, cut into thin strips and strips cut in half
  • 1/2 cup chicken broth
  • 1 teaspoon grated lemon peel
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons cold firm butter, cut into 3 pieces
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Cut the turkey into 4 pieces. Place 1 piece between layers of plastic wrap or waxed paper, with the cut side facing up. Tenderize each piece with a meat mallet, pounder, or rolling pin until they are 1/4-inch thick. Repeat this process with the remaining turkey pieces.
  • Season the turkey generously with salt and pepper. Place the flour in a shallow bowl and gently coat the turkey, shaking off any extra flour.
  • Heat 2 tablespoons of oil in a 10-inch skillet over medium-high heat until hot and shimmering. Cook turkey for about 3 minutes until lightly browned, then flip and cook for an additional 1 minute. Transfer the turkey to a plate and cover tightly with foil.
  • Pour the remaining tablespoon of oil into the skillet and combine with asparagus and bell pepper. Sauté for 1 minute. Pour in the broth and bring to a boil. Let it boil uncovered for 2 minutes. Add lemon peel and lemon juice. Once it starts boiling again, take it off the heat. Gradually whisk in butter one piece at a time until fully melted. Finish by stirring in the parsley.
  • Place 1 turkey piece on each serving plate, followed by the asparagus and pepper strips carefully removed from the sauce using kitchen tongs. Spoon the flavorful sauce over the turkey and vegetables for a delicious finishing touch.

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