Ingredients:
4 turkey cutlets ( about 1 lb)
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
2 lemons
1 cup chicken broth
2 teaspoons cornstarch
1 tablespoon olive oil
2 garlic cloves, crushed
2 tablespoons chopped parsley
Directions:
Place turkey cutlets between two pieces of plastic wrap and pound with a meat mallot or rolling pin until 1/4″ thick.
Sprinkle cutlets with salt and pepper.
Grate peel of one lemon to make 1/2 tsp zest; cut lemon and squeeze to make 2 tbsp juice.
Cut second lemon into thin slices and set aside.
Combine chicken broth and cornstarch in small bowl and set aside.
Heat oil in a 12″ skillet over med high heat.
Saute cutlets 3 minutes per side.
Remove to a platter and keep warm.
Add lemon juice, lemon zest and lemon slices to skillet.
Add garlic.
Stir and cook 30 seconds.
Add broth mixture; reduce heat to medium and boil 1 minute.
Pour over cutlets, garnish with parsley.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.