Turkey Cutlets With Lemon Sauce Recipes

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TURKEY CUTLETS IN LEMON WINE SAUCE



Turkey Cutlets in Lemon Wine Sauce image

After I ate something like this at a local Italian restaurant, I figured out how to make it at home for my family. Now I serve it a lot since it's so quick to make-and they're so happy I do. -Kathie Wilson, Warrenton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
4 turkey breast cutlets (2-1/2 ounces each)
1 tablespoon olive oil
1 cup white wine or chicken broth
1/4 cup lemon juice

Steps:

  • In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan., Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.

Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

SAUTEED TURKEY CUTLETS WITH AVOCADO SAUCE



Sauteed Turkey Cutlets with Avocado Sauce image

Provided by Aida Mollenkamp

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

2 medium ripe Hass avocados (about 1 pound)
2 tablespoons water
2 tablespoons lemon juice
1 tablespoons olive oil
1 teaspoon kosher salt
3/4 cup all-purpose flour
2 teaspoons lightly packed lemon zest
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 (4-ounce) turkey cutlets
3 tablespoons olive oil
1 medium ripe Hass avocado
8 basil leaves for garnish

Steps:

  • For the sauce: Combine all ingredients in a blender and process until smooth; set aside until ready to use. If the sauce is too thick, add a little more water. (Can be made up to 1 day ahead and stored, covered tightly in a refrigerator until ready to use.)
  • For the turkey: Combine flour, zest, salt, and pepper in a shallow dish or a resealable plastic bag and mix thoroughly. Add half of cutlets and coat well. Remove, shaking off excess flour, and repeat with remaining cutlets.
  • Heat 1 tablespoon oil in a large frying pan over medium heat. When it shimmers, add 2 to 3 cutlets and cook until browned, about 3 minutes total. Transfer to a plate and repeat with remaining cutlets.
  • To serve, place turkey on platter, top with sauce, and garnish with a few slices of avocado and torn basil leaves.

TURKEY CUTLETS WITH LEMON-CAPER SAUCE



Turkey Cutlets with Lemon-Caper Sauce image

In this easy yet elegant dinner recipe a buttery lemon-caper wine sauce is served over pan-fried turkey cutlets.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 12

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

Steps:

  • In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
  • In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
  • Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.

Nutrition Facts : Calories 290, Carbohydrate 11 g, Fat 2 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg

TURKEY CUTLETS WITH LEMON SAUCE



Turkey Cutlets With Lemon Sauce image

This came from a recipe card at the grocery store. A very quick to prepare, light and flavorful dish. Excellent served with mushroom rice (or risotto) and a steamed vegetable. Great for a fabulous weeknight meal.

Provided by PanNan

Categories     Lemon

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 turkey cutlets (about 1 lb)
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
2 lemons
1 cup chicken broth
2 teaspoons cornstarch
1 tablespoon olive oil
2 garlic cloves, crushed
2 tablespoons chopped parsley

Steps:

  • Place turkey cutlets between two pieces of plastic wrap and pound with a meat mallot or rolling pin until 1/4" thick.
  • Sprinkle cutlets with salt and pepper.
  • Grate peel of one lemon to make 1/2 tsp zest; cut lemon and squeeze to make 2 tbsp juice.
  • Cut second lemon into thin slices and set aside.
  • Combine chicken broth and cornstarch in small bowl and set aside.
  • Heat oil in a 12" skillet over med high heat.
  • Saute cutlets 3 minutes per side.
  • Remove to a platter and keep warm.
  • Add lemon juice, lemon zest and lemon slices to skillet.
  • Add garlic.
  • Stir and cook 30 seconds.
  • Add broth mixture; reduce heat to medium and boil 1 minute.
  • Pour over cutlets, garnish with parsley.

TURKEY CUTLETS IN ANCHOVY-LEMON SAUCE



Turkey Cutlets In Anchovy-Lemon Sauce image

Provided by Jacques Pepin

Categories     dinner, weekday, main course

Time 35m

Yield 6 servings

Number Of Ingredients 7

1 whole (double) turkey breast (see note), including the wings, about 5 pounds; or 6 boneless turkey steaks; or 2 to 2 1/4 pounds of other turkey meat
2 ounces (1 can) flat anchovy fillets
2 tablespoons lemon juice
1 1/2 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped parsley

Steps:

  • To bone the turkey breast, first remove the wings at the joints; set them aside to use in another recipe. Pull off the skin and discard it or prepare it as crackling. Cut around the breastbone and remove the meat from each side in one large piece. Cut each piece lengthwise on a slant into 3 large steaks, each about 3/8 inch thick, and pound them lightly to make them equal in size. Set aside.
  • Drain the anchovies, reserving the oil. You should have about 2 tablespoons of oil. Chop the anchovies coarsely, and put them in a bowl. Toss with the lemon juice, and set aside.
  • Preheat oven to 200 degrees.
  • At cooking time, heat the butter and anchovy oil in one large skillet or two smaller ones. Sprinkle the cutlets with salt and pepper. When the butter and oil are hot, add the cutlets and saute for about 1 1/2 minutes on each side. They should still be pink inside.
  • Transfer the cutlets to an oven-proof tray and add the anchovy-lemon juice mixture to the juices in the skillets. Mix well and pour over the cutlets. Put in the oven for at least 15 minutes. At that point, if not serving immediately, reduce the heat to 170 to 180 degrees and serve within 30 to 40 minutes, garnished with the parsley.

Nutrition Facts : @context http, Calories 1270, UnsaturatedFat 30 grams, Carbohydrate 2 grams, Fat 52 grams, Fiber 0 grams, Protein 188 grams, SaturatedFat 15 grams, Sodium 1693 milligrams, Sugar 1 gram, TransFat 1 gram

TURKEY CUTLETS IN ANCHOVY-LEMON SAUCE



Turkey Cutlets in Anchovy-Lemon Sauce image

Provided by Jacques Pepin

Categories     dinner, main course

Time 35m

Yield 6 servings

Number Of Ingredients 7

1 whole (double) turkey breast (see note), including the wings, about 5 pounds; or 6 boneless turkey steaks; or 2 to 2 1/4 pounds of other turkey meat
2 ounces (1 can) flat anchovy fillets
2 tablespoons lemon juice
1 1/2 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped parsley

Steps:

  • To bone the turkey breast, first remove the wings at the joints; set them aside to use in another recipe. Pull off the skin and discard it or prepare it as crackling. Cut around the breastbone and remove the meat from each side in one large piece. Cut each piece lengthwise on a slant into 3 large steaks, each about 3/8 inch thick, and pound them lightly to make them equal in size. Set aside.
  • Drain the anchovies, reserving the oil. You should have about 2 tablespoons of oil. Chop the anchovies coarsely, and put them in a bowl. Toss with the lemon juice, and set aside.
  • Preheat oven to 200 degrees.
  • At cooking time, heat the butter and anchovy oil in one large skillet or two smaller ones. Sprinkle the cutlets with salt and pepper. When the butter and oil are hot, add the cutlets and saute for about 1 1/2 minutes on each side. They should still be pink inside.
  • Transfer the cutlets to an oven-proof tray and add the anchovy-lemon juice mixture to the juices in the skillets. Mix well and pour over the cutlets. Put in the oven for at least 15 minutes. At that point, if not serving immediately, reduce the heat to 170 to 180 degrees and serve within 30 to 40 minutes, garnished with the parsley.

Nutrition Facts : @context http, Calories 1270, UnsaturatedFat 30 grams, Carbohydrate 2 grams, Fat 52 grams, Fiber 0 grams, Protein 188 grams, SaturatedFat 15 grams, Sodium 1693 milligrams, Sugar 1 gram, TransFat 1 gram

LEMON TURKEY CUTLETS



Lemon Turkey Cutlets image

Make and share this Lemon Turkey Cutlets recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

8 (2 ounce) turkey breast cutlets
2 1/2 tablespoons all-purpose flour
2 teaspoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons lemon juice
1 lemon, sliced (optional)
fresh sage sprig (optional)

Steps:

  • Place cutlets between 2 sheets of heavy duty plastic wrap, flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
  • Dredge in flour, set aside.
  • Heat 1 teaspoon oil in a large nonstick frypan over medium heat until hot.
  • Add half of the cutlets, and cook 3 minutes on each side or until browned.
  • Transfer cutlets to a serving platter, keep warm.
  • Repeat procedure with remaining 1 teaspoon oil and cutlets.
  • Sprinkle cutlets with salt, pepper and lemon juice.
  • If desired, garnish with lemon slices and fresh sage sprigs.

TURKEY CUTLETS WITH COOL PEPPER SAUCE



Turkey Cutlets with Cool Pepper Sauce image

Crisp breading surrounds tender turkey cutlets in this refreshing recipe. Topped with a sour-cream sauce with lively jalapeno and lemon, it has just the right kick! -Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings (1/2 cup sauce).

Number Of Ingredients 13

3 tablespoons reduced-fat sour cream
2 tablespoons reduced-fat mayonnaise
2 tablespoons minced seeded jalapeno pepper
2 teaspoons lemon juice
1/4 teaspoon grated lemon zest
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 garlic clove, minced
1 package (17.6 ounces) turkey breast cutlets
1 tablespoon olive oil
Lemon wedges and sliced jalapeno peppers, optional

Steps:

  • For sauce, in a small bowl, combine the sour cream, mayonnaise, jalapeno, lemon juice and peel and 1/8 teaspoon pepper; set aside., In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, parsley, garlic and remaining pepper. Add turkey, a few pieces at a time, and shake to coat., In a large nonstick skillet, cook turkey in oil in batches over medium heat for 1-2 minutes on each side or until no longer pink. Serve with sauce. Garnish with lemon wedges and jalapenos if desired.

Nutrition Facts : Calories 242 calories, Fat 9g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 296mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

TURKEY SCALOPPINE WITH LEMON SAUCE



Turkey Scaloppine with Lemon Sauce image

Italian dinner ready in just 15 minutes! Enjoy succulent turkey with sauce served over couscous - a hearty meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 13

1 cup uncooked whole wheat couscous
1 1/2 cups water
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon dried thyme leaves
1 cup fat-free (skim) milk
1 teaspoon all-natural butter-flavor granules
1/4 teaspoon grated lemon peel
6 uncooked turkey breast slices (about 1 lb)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine
2 tablespoons chopped fresh parsley

Steps:

  • Cook couscous in water as directed on package, omitting oil; cover to keep warm.
  • Meanwhile, in 1-quart saucepan, mix flour, 1/4 teaspoon salt, the thyme and milk until smooth. Cook over medium-high heat, stirring constantly, until bubbly and thickened. Remove from heat. Stir in butter-flavor granules and lemon peel until well blended; cover to keep warm.
  • Sprinkle both sides of turkey breast slices with 1/4 teaspoon salt and the pepper. In 10-inch nonstick skillet, melt butter over medium-high heat. Add turkey; cook 2 to 3 minutes, turning once, until no longer pink in center. Serve turkey slices with sauce over couscous; sprinkle with parsley.

Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 55 mg, Fiber 2 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g

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