An elegantly simple meal served with dilled haricot verts, garlic bread, and a wedge salad:
(makes 4 servings)
1/2 cup all purpose flour
1/2 t. Kosher* salt
1/2 t. paprika
1/4 t. freshly ground pepper*
4 turkey breast cutlets (2&1/2 oz. each)
1 T. EVOO
1 cup white wine (or chicken broth)
1/4 cup fresh squeezed* lemon juice
In a shallow bowl, mix flour, salt, paprika, and pepper. Dip the turkey cutlets in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over med. heat. Add turkey and cook in batches 1-2 mins. on each side or until turkey is no longer pink. Remove from pan. Add wine and lemon juice to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.
"To love others is evidence of a genuine faith."
Have FUN today!!
Love,
MM
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