© 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
4 tbsp flour
1/4 tsp salt
1/4 tsp black pepper
8 5 oz TURKEY BREAST CUTLETS, lbed thin to an even thickness
2 tbsp butter
1/2 c dry white wine
8 Thin slices lemon
1/4 c fresh parsley, chopped
1/4 c fresh basil, chopped
In a shallow plate combine flour, salt and pepper. Dip turkey cutlets lightly in flour mixture to coat each side.
In large, non-stick skillet, over medium-high heat, saute turkey in butter 2 to 3 minutes per side or until turkey is no longer pink in center. Remove turkey from skillet and keep warm.
In same skillet, add wine, lemon slices, parsley and basil. Over medium-high heat, cook 3 to 4 minutes or until sauce is slightly thickened, stirring occasionally. Return turkey to skillet; reduce heat, cover and heat throughout for 2 to 4 minutes.
Total Calories 210
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 95 g
Sodium 170 mg
Potassium 457 mg
Total Carbohydrates 4 g
Dietary Fiber 0 g
Sugars 0 g
Protein 35 g
% Daily Protein 6
% Daily Vitamin C 8
% Daily Calcium 2
% Daily Iron 10