Lemon and Thyme Turkey Cutlets
| 4 | turkey cutlets |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1/2 | cup flour |
| 1 | egg |
| 2 | tablespoons water |
| 1 | cup breadcrumbs |
| the zest of one lemon | |
| 1-1/2 | teaspoons dried thyme |
| 1/2 | cup sherry |
| 1 | tablespoon unsalted butter |
At least one hour before cooking, whisk the egg and the water together in a shallow bowl.
Stir the lemon zest and thyme into the bread crumbs.
Sprinkle salt and pepper on both sides of each turkey cutlet.
Lightly flour each cutlet.
Transfer the cutlet to the egg mixture, making sure to cover thoroughly.
Then coat the cutlet in the breading mixture.
Allow the cutlets to sit in the refrigerator for at least one hour before cooking.
Heat oil in a large pan over medium-high heat before adding the turkey cutlets.
Cook the turkey cutlets in the pan until each side is golden brown. Transfer to a serving plate and cover with foil and a kitchen towel to allow the meat to rest.
Add sherry and butter to the pan and reduce the liquid, scraping the brown bits from the bottom of the pan.
Pour the sherry reduction over the turkey cutlets and serve.
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