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.

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Reviews & Comments 2

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    " It was excellent "
    mamalou ate it and said...
    Have some cutlets in the freezer....making this soon!
    Was this review helpful? Yes Flag
  • chefmeow 10 years ago
    Yum. Does sound great. Thanks for the great post.
    Was this review helpful? Yes Flag

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