© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY CUTLETS
1/4 c all purpose flour
As Needed salt
As Needed freshly ground pepper
1-1/2 tbsp butter
1/2 c heavy cream
2 tbsp fresh parsley, chopped
2 tbsp capers, rinsed and drained
2 tbsp shallots or onion, minced
2 tsp Dijon-style mustard
2 tsp fresh lemon juice
1 tsp lemon peel or zest, freshly grated
Pound turkey cutlets to an even thickness.
Combine flour, salt, and pepper on flat plate. Lightly dust turkey in flour, shaking off excess.
Heat butter in large, non-stick skillet over medium heat. Add turkey and cook, about 2 minutes on each side until cooked through. Remove to serving plate; keep warm.
Pour cream into skillet and heat over medium-high heat to boiling, scraping up browned bits on the bottom of the skillet. Add remaining ingredients and cook until cream is slightly thickened, about 2 minutes.
Season with salt and pepper to taste. Spoon sauce over turkey; serve hot.
Total Calories 240
Total Fat 8 g
Saturated Fat 5 g
Cholesterol 95 g
Sodium 410 mg
Potassium 422 mg
Total Carbohydrates 7 g
Sugars 1 g
Protein 30 g
% Daily Protein 20
% Daily Vitamin C 6
% Daily Calcium 6
% Daily Iron 10
Notes One serving contains less than one gram of dietary fiber.