Turkey Cutlets In Lemon Parsley Sauce
From notyourmomma 17 years ago
- 15 minutes to make
- Serves 4
A quick supper taking advantage of the great flavor of turkey! The sauce is delicious and I love the combination of the greens and the meat. It is good enough for company supper.
Ingredients
- 1 large bunch of swiss chard, washed trimmed and cut in shreds shopping list
- 1/2 cup of unsalted butter shopping list
- salt and fresh ground pepper shopping list
- generous dash of sherry vinegar shopping list
- 2 lbs. of turkey cutlets pounded thin shopping list
- seasoned flour for dusting (I use adobo seasoning and pepper in my flour for dusting or coating any meat) about 1/2 cup in all shopping list
- 2 tablespoons of melted butter shopping list
- 2 tablespoons of canola oil for frying (mix for higher heat point) shopping list
- 5 shallots minced (or sub on bunch of green onions and 1 garlic clove) shopping list
- 2 tablespoons of fresh lemon juice shopping list
- 1/3 cup of chicken stock (I use the box low sodium) shopping list
- 1/2 stick of unsalted butter in little cubes, very cold shopping list
- 1 1/2 tablespoons of fresh parsley chopped shopping list
- 1 tablespoon of capers, drained shopping list
- fresh ground pepper shopping list
How to make it
- You will need 2 heavy bottom skillets ready for this dish.
- In pan one, heat butter and wilt the swiss chard shreds for about two minutes, shaking and tossing in the butter til well coated, season with salt and pepper while doing the quick saute..
- Reserve in a wam bowl.
- Sprinkle with just a touch of sherry vinegar
- Save the pan from this prep, you will use it again.
- Dust the turkey cutlets with the seasoned flour and shake off excess.
- In pan two, heat oil and butter over highest possible heat, but don't burn.
- Quickly cook the turkey on each side, it takes only a minute or two, don't over cook because it will dry it out.
- Set aside and keep warm with foil tent.
- In skillet one (the swiss chard pan) add the shallots and saute quickly for about two minutes.
- Add lemon juice and stock.
- Turn heat to high and reduce stock and lemon juice by half.
- Remove from heat and add cubes of cold butter one at a time, whisking all the while,
- Stir in parsley and capers.
- Season with ground pepper.
- On a large heated platter, place a bed of chard, top with the turkey cutlets and pour the butter parsley lemon sauce over the top.
People Who Like This Dish 2
- m11andrade Kankakee, IL
- mamalou Attleboro, MA
- notyourmomma South St. Petersburg, FL
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The Rating
Reviewed by 2 people-
Have some cutlets in the freezer....making this soon!
mamalou
in Attleboro loved it
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" It was excellent "