4 Turkey Cutlets, about 1 pound
1/2 teaspoon Alessi Sea Salt
1/2 teaspoon Hill Country Fare Ground Black Pepper
2 tablespoons chopped fresh parsley
1 cup Pacific Chicken Broth
2 teaspoons cornstarch
1 tablespoon Monini Olive Oil
2 large cloves garlic, crushed
Place turkey cutlets between two pieces of plastic wrap or waxed paper
; pound with a meat mallet or rolling pin to a 1/4-inch uniform thickn
ess. Sprinkle cutlets with salt and pepper.
Cut one lemon into thin slices and set aside. Grate peel of second lem
on to make 1/2 teaspoon zest, then cut and squeeze lemon to make 2 tab
lespoons juice. Chop parsley.
Combine chicken broth and cornstarch in a small bowl and set aside.
Heat oil in a 12-inch skillet over Medium-High heat. Sauté cutlets 3 m
inutes per side. Remove to a platter and keep warm.
Add lemon juice, lemon zest and lemon slices to skillet. Crush garlic
directly into skillet. Stir and cook 30 seconds. Add broth; reduce hea
t to Medium and boil 1 minute. Pour over cutlets; garnish with parsley