Turkey Cutlets with Lemon & Rosemary

By MissHeather

Ingredients

• 1 1/2 pounds turkey cutlets
• salt and pepper
• 1 cup flour
• 1/4 cup unsalted butter
• 1/2 cup dry white wine, or chicken stock
• 1/4 cup lemon juice
• 1/2 teaspoon rosemary
• 1 tablespoon chopped fresh parsley
• 2 tablespoons unsalted butter

Details

Servings 6

Preparation

Step 1

Season cutlets with salt and pepper and dredge in flour.

In large skillet, heat 1/4 cup butter; cook turkey over medium-high heat for about 4 minutes on each side or until lightly browned and just cooked through. Remove to serving platter and keep warm in 200 oven.

Discard any excess fat from pan and return to medium-high heat. Add wine, lemon juice and rosemary. Cook stirring until reduced to about 1/4 cup. Remove from heat. Stir in parsley and 2 T butter until butter is melted. Pour over turkey.