| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Poultry, Italian | 6 | Servings |
INGREDIENTS
| 1 | c | Flour |
| Salt | ||
| Freshly ground pepper | ||
| 1 1/2 | lb | Turkey cutlets |
| 9 | tb | Unsalted butter |
| 1 | Lemon | |
| 3 | tb | Minced parsley |
INSTRUCTIONS
SEASON FLOUR with salt and pepper. Dredge turkey cutlets in seasoned flour. Heat a heavy-bottomed skillet. Place 8 tablespoons of butter in skillet and when its foam has subsided, add turkey. Saute several minutes on each side (depending on the size and thickness of turkey) until done. Remove turkey and keep warm. TO MAKE A SAUCE: Add 1 tablespoon fresh butter to hot pan, then a squeeze of fresh lemon juice. Reduce slightly, stirring, over high heat. Season to taste and pour over cutlets. Garnish with parsley. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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