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Lemon Turkey Cutlets


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

10 minutes


4 servings


4  Turkey Cutlets, about 1 pound

1/2  teaspoon  Alessi Sea Salt

1/2  teaspoon  Hill Country Fare Ground Black Pepper

2  lemons

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 pepper.

Cut 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.

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. 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 heat to Medium and boil 1 minute. Pour over cutlets; garnish with parsley and serve immediately.
Nutritional Information
No Nutritional Information Available

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