Ingredients for Lemon Turkey Cutlets
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How to Make Lemon Turkey Cutlets
- Place turkey cutlets between two sheets of heavy-duty plastic wrap. Using a meat mallet or rolling pin, gently pound each cutlet to 1/8-inch thickness.
- In a shallow dish, dredge the cutlets in 1/2 cup all-purpose flour, ensuring they are evenly coated. Set aside.
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Once hot, add half of the cutlets to the skillet.
- Cook the cutlets for 3-4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
- Transfer the cooked cutlets to a serving platter and keep warm. Repeat steps 3 and 4 with the remaining cutlets and 1 teaspoon olive oil.
- In a small bowl, combine 2 tablespoons fresh lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Drizzle the lemon juice mixture evenly over the cooked turkey cutlets.
- Garnish with fresh lemon slices and fresh sage sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
2g
Carbs
1g
