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Turkey Cutlets with Lemon-Caper Sauce
Turkey Cutlets with Lemon-Caper Sauce
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Prep Time:
25 minutes
Total Time:
25 minutes
Pan-fried turkey cutlets with a buttery lemon-caper wine sauce - simply elegant and delicious.
Ingredients:
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb turkey cutlets
  • 3 tablespoons butter or margarine
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 2 tablespoons capers
  • Lemon wedges and fresh Italian (flat-leaf) parsley leaves, if desired
Instructions:
  • Combine flour, salt, and pepper in a shallow bowl. Dredge both sides of the turkey cutlets in the mixture.
  • In a 12-inch skillet over medium-high heat, melt a luxurious blend of 2 tablespoons of butter and oil. Cook turkey in batches for 3 minutes, flipping once, until no longer pink in the center. Transfer to a serving plate and cover to preserve its warmth and juiciness.
  • Pour in the wine, lemon juice, and the last tablespoon of butter into the skillet. Stir well to deglaze the bottom of the pan. Cook for 2 minutes, or until heated through. Add in the garlic, chopped parsley, and capers. Spoon the sauce over the turkey. Garnish with lemon wedges and fresh parsley leaves.

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