Lemon Mustard Turkey Cutlets

Culinary Setting
Boneless Breast



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.

Nutrition Facts

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.