4Turkey Cutlets, about 1 pound,
1/2teaspoonAlessi Sea Salt,
1/2teaspoonHill Country Fare Ground Black Pepper,
2tablespoonschopped fresh parsley,
1cupPacific Chicken Broth,
1tablespoonMonini Olive Oil,
2largecloves garlic, crushed,
1Place 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 pepper.
2Cut one lemon into thin slices and set aside. Grate peel of second lemon to make 1/2 teaspoon zest, then cut and squeeze lemon to make 2 tablespoons juice. Chop parsley.
3Combine chicken broth and cornstarch in a small bowl and set aside.
4Heat oil in a 12-inch skillet over Medium-High heat. Sauté cutlets 3 minutes per side. Remove to a platter and keep warm.
5Add lemon juice, lemon zest and lemon slices to skillet. Crush garlic directly into skillet. Stir and cook 30 seconds. Add broth; reduce heat to Medium and boil 1 minute. Pour over cutlets; garnish with parsley and serve immediately.
No Nutritional Information Available