Preparation:
SEASON FLOUR with salt and pepper. Dredge turkey cutlets in seasoned flour. Heat a heavy-bottomed skillet. Place 8 tablespoons of butter in skillet and when its foam has subsided, add turkey. Sauté‚several minutes on each side (depending on the size and thickness of turkey) until done. Remove turkey and keep warm.
TO MAKE A SAUCE: Add 1 tablespoon fresh butter to hot pan, then a squeeze of fresh lemon juice.
Reduce slightly, stirring, over high heat. Season to taste and pour over cutlets. Garnish with parsley.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK |
