Turkey Cutlets Francese

By Executive Chef Tim Laielli
Culinary Setting
Boneless Breast


1 c flour

2 tsp each kosher salt and freshly ground black pepper, DIVIDED

2 Large eggs

1 tbsp freshly grated Parmesan cheese

1 tbsp chopped flat-leaf parsley

4 (6-oz each) TURKEY CUTLETS

2 tbsp extra virgin olive oil

1 c dry white wine such as Pinot Grigio

1 Large lemon, zested and juiced

2 tsp unsalted butter

For garnish lemon slices and chopped flat-leaf parsley


Egg Wash

Mix flour, 1 teaspoon each salt and pepper in a small shallow bowl for the flour coating. Set aside.

Mix together eggs, another 1 teaspoon each salt and pepper, cheese and parsley for the egg batter in a second shallow container.

Pat turkey cutlets dry. Dredge turkey cutlets in flour mixture, then the egg batter, coating the cutlets completely. Let the excess drip off.

Sauté and Service

Place olive oil in heavy sauté pan. Add turkey to hot sauté pan and cook approximately 3 minutes per side. Transfer turkey to a serving platter.

Leaving the sauté pan on medium heat, add wine. Scrape the pan for all the essential flavors. Add lemon juice and zest. Simmer for one minute. Add butter, stirring until melted.

Pour lemon wine sauce over each turkey cutlet. Garnish with lemon slices and parsley.

Serving suggestion: serve with angel hair pasta