© 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
6 Large fresh lemons, juiced
8 oz unsalted butter, melted
5 oz olive oil
5 lbs TURKEY CUTLETS (48 3.33 oz Cutlets)
As needed salt
As needed freshly ground black pepper
1-1/2 tsp dried thyme
1-1/2 lbs seedless green grapes, halved
Juice lemons and combine with melted butter and olive oil. Brush surface of skillet with butter mixture to prevent cutlets from sticking to the pan.
Pat turkey dry with clean paper towels and lightly sprinkle with salt, pepper and thyme.
In a preheated (moderately high heat) tilting skillet, sauté one side of turkey cutlets, about 2 minutes or, until cutlets are white around the edges. Brush with butter.
Turn and continue sautéing for another 2 minutes until an internal temperature of 165 degrees F is reached. Add grapes and heat for another minute. Pour remaining butter from skillet over cutlets.
Serve each cutlet with 1 ounce grapes.