Sauteed Turkey Cutlets with Lemon Caper Sauce

By akselden

Ingredients

• 3 T. unsalted butter, at room temperature
• 1 1/2 T vegetable oil
• 1 1/2 lbs, turkey breast, sliced and pounded to about 1/4-inch thick
• Flour for dredging
• Salt and freshly ground black pepper to taste
• 1.5 oz. Jus de Poulet Lie Gold"' + 1 c. hot water
• 3 T. lemon juice
• 2 T. finely chopped flat-leaf parsley
• 1 T. capers

Preparation

Step 1

Heat 11/2 T. of butter and the oil in a large skillet over medium-high heat. As it heats, lightly flour 1 or 2 cutlets, patting to remove excess flour. Once butter foams, slide in cutlet. If a second will fit without crowding, add it to the pan. Fat
should sizzle each time. When cutlets are golden brown on first Side, about 45 seconds turn and cook second side until browned, then transfer to a warm
platter and season with salt and pepper. Once all cutlets are cooked, stir in dissolved Jus de Poulet Lie Gold and boil to reduce liquid by half, stirring up all the browned cooking bits. Stir in lemon juice and boil again. Add parsley, capers, and stir in remaining 1 1/2 T. of butter. Return cutlets to pan, turning to coat with sauce. Serve on heated plates, spooning sauce over turkey.