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 thickness. Sprinkle cutlets with salt and pepp
Cut one lemon into thin slices and set aside. Grate peel of second lemon to make 1/2 teasp
oon zest, then cut and squeeze lemon to make 2 tablespoons 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 minutes per side. Rem
ove to a platter and keep warm.
Add lemon juice, lemon zest and lemon slices to skillet. Crush garlic directly into skille
t. Stir and cook 30 seconds. Add broth; reduce heat to Medium and boil 1 minute. Pour over
cutlets; garnish with parsley and serve immediately.
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