Turkey Cutlets in Lemon White Wine Sauce

It was 60° today. It's only February. I took advantage of every second of this seasonably warm weather and spent as much free time as I could outside. I cannot wait for spring! I am loving this mild weather...it really got me in the mood for something light and fresh for dinner. I picked up some Turkey Breast Cutlets earlier this week because they were on sale, so tonight I came up with these quick and easy Turkey Cutlets in Lemon White Wine Sauce. This meal can be ready in about 20 minutes! Serve it over whole wheat pasta, with a salad, or with a side of veggies.

Season Turkey Cutlets with Sea Salt and Pepper.

Lightly coat the Turkey Cutlets in flour. I used Whole Wheat Flour, but you can use whatever kind of flour you prefer. Shake off the excess flour.

Heat a large skillet over medium heat. Add Olive Oil.
Add Turkey Cutlets to the skillet. You may have to make it in 2 batches depending on the size of your skillet. Saute Turkey Cutlets for about 2-3 minutes on each side until cooked through. Put on a plate and set aside.

Whisk the 1 tsp of flour with the Chicken Broth. Set aside.

Add the Butter and Garlic to the skillet. Cook about 30 seconds until butter is melted.
Add the Chicken Broth, White Wine, Lemon Juice, Lemon Slices, and Parsley. Cook about 3 minutes. Add salt and pepper to taste.

Turn off the heat. Add the Turkey Cutlets to the sauce and combine.

Serve and enjoy!

Turkey Cutlets in Lemon White Wine Sauce

• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Yield: 4 1x

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Ingredients

Scale 1x2x3x

• 1 lb Thin Sliced Turkey Breast Cutlets
• 2 Tbsp + 1 tsp Whole Wheat Flour, divided
• 1 Tbsp Olive Oil
• 1 Tbsp Butter
• ½ cup Low Sodium Chicken Broth
• ½ cup White Wine
• 3 Tbsp Lemon Juice, or Juice of 1 Lemon
• ½ Lemon, thinly sliced
• 1 clove Garlic, minced
• ½ Tbsp Parsley
• Sea Salt and Pepper to taste

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Instructions

1. Season Turkey Cutlets with Sea Salt and Pepper.
2. Pour the 2 Tbsp of flour onto a plate and lightly coat the Turkey Cutlets in the flour. Shake off the excess.
3. Heat a large skillet over medium heat. Add Olive Oil.
4. Add Turkey Cutlets to the skillet. You may have to make it in 2 batches depending on the size of your skillet. Saute Turkey Cutlets for about 2-3 minutes on each side until cooked through. Put on a plate and set aside.
5. Whisk the 1 tsp of flour with the Chicken Broth. Set aside.
6. Add the Butter and Garlic to the skillet. Cook about 30 seconds until butter is melted.
7. Add the Chicken Broth, White Wine, Lemon Juice, Lemon Slices, and Parsley. Cook about 3 minutes, stirring occasionally. Add salt and pepper to taste.
8. Turn off the heat. Add the Turkey Cutlets to the sauce and combine.
9. Serve and enjoy!

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