Include in Print View:

Turkey Breast Cutlets With Lemon & Wine Sauce

Turkey Breast Cutlets With Lemon & Wine Sau recipe image
This elegant yet simple dish features tender turkey breast cutlets that are pounded thin for quick cooking and maximum tenderness. The meat is lightly dredged and sautéed in butter until golden, then finished with a vibrant sauce made from dry white wine and fresh lemon juice. The result is a savory, slightly tangy main course that feels sophisticated but is quick enough for a weeknight dinner. It pairs beautifully with steamed vegetables, mashed potatoes, or a fresh green salad.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 380
Description
This elegant yet simple dish features tender turkey breast cutlets that are pounded thin for quick cooking and maximum tenderness. The meat is lightly dredged and sautéed in butter until golden, then finished with a vibrant sauce made from dry white wine and fresh lemon juice. The result is a savory, slightly tangy main course that feels sophisticated but is quick enough for a weeknight dinner. It pairs beautifully with steamed vegetables, mashed potatoes, or a fresh green salad.
Ingredients
  • 2 tablespoon Flour
  • 3 tablespoon Parmesan cheese; freshly
  • 1 lb Boneless turkey breast; skin removed
  • 1/4 cup Sweet butter
  • 1/2 cup Dry white wine
  • 1/2 lemon Juice of
  • 1 egg well beaten
  • 1/2 cup Milk
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon Nutmeg
  • 2 tablespoon Fresh parsley; chopped
  • 1 lemon wedges for garnish
Directions
  1. 1
    Combine flour, Parmesan cheese, salt, pepper, and nutmeg in a shallow bowl.
  2. 2
    In a separate shallow bowl, beat the egg and milk together until well blended.
  3. 3
    Cut the boneless turkey breast crosswise into 6 even slices.
  4. 4
    Place each slice between sheets of plastic wrap and pound with a meat mallet until thin and even.
  5. 5
    Dredge the turkey slices lightly in the flour mixture, shaking off any excess.
  6. 6
    Dip the floured turkey slices into the egg and milk mixture, ensuring they are fully coated.
  7. 7
    Heat butter in a large, heavy skillet over moderate heat until the foam subsides.
  8. 8
    Add the coated turkey cutlets to the skillet and sauté until golden brown on both sides.
  9. 9
    Remove the turkey from the pan and place on a warm plate.
  10. 10
    Pour the white wine into the hot skillet and cook over low heat for 2 minutes, stirring to loosen any browned bits from the bottom.
  11. 11
    Stir in the lemon juice and mix well to combine the sauce.
  12. 12
    Pour the lemon-wine sauce over the turkey cutlets.
  13. 13
    Sprinkle with chopped parsley and serve with lemon wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 380kcal
% Daily Value *
Total Fat 16.5g26%
Saturated Fat 10.0g50%
Cholesterol 220mg74%
Sodium 868mg37%
Total Carbohydrate 12.4g5%
Dietary Fiber 1.0g4%
Sugars 0.5g
Protein 42.5g85%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer sauce, you can add a tablespoon of cold butter at the end and whisk until melted and glossy.

Make sure to pound the turkey to an even thickness so that all pieces cook at the same rate.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Keywords: turkey cutlets, lemon sauce, wine reduction, pan-seared turkey, quick dinner, italian style, pounded turkey, white wine sauce, easy main course, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/turkey-breast-cutlets-with-lemon-wine-sau/