Best 6 Turkey Cutlets In Lemon Wine Sauce Recipes

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Indulge in a culinary journey with our succulent turkey cutlets, expertly prepared in a delightful lemon wine sauce. This delectable dish tantalizes taste buds with its harmonious blend of tangy lemon, savory white wine, and aromatic herbs. Each tender turkey cutlet is seared to perfection, locking in its natural juices and creating a golden-brown crust. Bathed in a luscious sauce infused with the vibrant flavors of lemon, wine, and a hint of garlic, these cutlets offer a symphony of flavors that will leave you craving for more. Accompanied by three enticing variations – a creamy mushroom sauce, a tangy tomato sauce, and a rich Marsala sauce – this versatile recipe caters to diverse palates and guarantees a satisfying dining experience. Prepare to embark on a culinary adventure with our exquisite turkey cutlets, where taste and elegance intertwine.

Let's cook with our recipes!

TURKEY CUTLETS WITH LEMON SAUCE



Turkey Cutlets With Lemon Sauce image

This came from a recipe card at the grocery store. A very quick to prepare, light and flavorful dish. Excellent served with mushroom rice (or risotto) and a steamed vegetable. Great for a fabulous weeknight meal.

Provided by PanNan

Categories     Lemon

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

LEMON TURKEY CUTLETS



Lemon Turkey Cutlets image

Make and share this Lemon Turkey Cutlets recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

8 (2 ounce) turkey breast cutlets
2 1/2 tablespoons all-purpose flour
2 teaspoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons lemon juice
1 lemon, sliced (optional)
fresh sage sprig (optional)

Steps:

  • Place cutlets between 2 sheets of heavy duty plastic wrap, flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
  • Dredge in flour, set aside.
  • Heat 1 teaspoon oil in a large nonstick frypan over medium heat until hot.
  • Add half of the cutlets, and cook 3 minutes on each side or until browned.
  • Transfer cutlets to a serving platter, keep warm.
  • Repeat procedure with remaining 1 teaspoon oil and cutlets.
  • Sprinkle cutlets with salt, pepper and lemon juice.
  • If desired, garnish with lemon slices and fresh sage sprigs.

LEMON WHITE WINE TURKEY STEAK (OR CUTLET!)



Lemon White Wine Turkey Steak (Or Cutlet!) image

A delicious combination of flavors my dad has been making since I was a child, oh-so simple, fast, and healthily low in fat. The finished dish is tender pieces of turkey in a thick, savory, lemony sauce. Make your family think you have been slaving away to create this delicious flavor.

Provided by KatKatia

Categories     Turkey Breasts

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb turkey cutlets (more is fine) or 1 lb steak (more is fine)
1 lemon
1/2 white wine (more or less to taste)
1/2 medium onion, sliced thin
2 tablespoons olive oil
flour (for dredging)
salt & pepper

Steps:

  • Slice the onion as if you were making VERY thin onion rings, do not chop it.
  • Heat one tablespoon of oil in a non-stick frying pan and add onion, cook until soft and slightly browned.
  • While the onion is cooking, pepper and salt the turkey cutlets on each side, and then dredge each piece in flour.
  • Push the onions to one side of the pan, add the rest of the olive oil (1 tbs) and place floured turkey in pan. Allow turkey to brown slightly before turning it.
  • Once turkey has browned on each side, add the juice of one lemon and the white wine to the pan, stirring it around with the onions.
  • Feel free to flip turkey pieces as much you want, cover pan if it is getting too dry too quickly, keep cooking for approximately 20 more minutes.
  • **If sauce starts to dry out, add a little more wine, lemon juice, water or stock to get the consistency you would like.

TURKEY CUTLETS WITH LEMON-CAPER SAUCE



Turkey Cutlets with Lemon-Caper Sauce image

In this easy yet elegant dinner recipe a buttery lemon-caper wine sauce is served over pan-fried turkey cutlets.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 12

1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb turkey cutlets
3 tablespoons butter or margarine
1 tablespoon olive oil
1/2 cup dry white wine
3 tablespoons fresh lemon juice
2 cloves garlic, finely chopped
2 tablespoons chopped fresh Italian (flat-leaf) parsley
2 tablespoons capers
Lemon wedges and fresh Italian (flat-leaf) parsley leaves, if desired

Steps:

  • In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
  • In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
  • Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.

Nutrition Facts : Calories 290, Carbohydrate 11 g, Fat 2 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg

PAN-SEARED TURKEY CUTLETS WITH WINE SAUCE



Pan-Seared Turkey Cutlets with Wine Sauce image

The robust flavor of turkey breast goes particularly well with a mustardy pan sauce made with dry white wine and lots of freshly chopped parsley. Serve alongside mashed potatoes, roasted vegetables, or a crisp salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 45m

Number Of Ingredients 6

1 small boneless, skinless turkey breast half (about 2 pounds)
Coarse salt and ground pepper
2 tablespoons olive oil
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup Dijon mustard
1/4 cup chopped fresh parsley

Steps:

  • Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
  • In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
  • Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.

Nutrition Facts : Calories 426 g, Fat 8 g, Protein 56 g

TURKEY CUTLETS IN ANCHOVY-LEMON SAUCE



Turkey Cutlets In Anchovy-Lemon Sauce image

Provided by Jacques Pepin

Categories     dinner, weekday, main course

Time 35m

Yield 6 servings

Number Of Ingredients 7

1 whole (double) turkey breast (see note), including the wings, about 5 pounds; or 6 boneless turkey steaks; or 2 to 2 1/4 pounds of other turkey meat
2 ounces (1 can) flat anchovy fillets
2 tablespoons lemon juice
1 1/2 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped parsley

Steps:

  • To bone the turkey breast, first remove the wings at the joints; set them aside to use in another recipe. Pull off the skin and discard it or prepare it as crackling. Cut around the breastbone and remove the meat from each side in one large piece. Cut each piece lengthwise on a slant into 3 large steaks, each about 3/8 inch thick, and pound them lightly to make them equal in size. Set aside.
  • Drain the anchovies, reserving the oil. You should have about 2 tablespoons of oil. Chop the anchovies coarsely, and put them in a bowl. Toss with the lemon juice, and set aside.
  • Preheat oven to 200 degrees.
  • At cooking time, heat the butter and anchovy oil in one large skillet or two smaller ones. Sprinkle the cutlets with salt and pepper. When the butter and oil are hot, add the cutlets and saute for about 1 1/2 minutes on each side. They should still be pink inside.
  • Transfer the cutlets to an oven-proof tray and add the anchovy-lemon juice mixture to the juices in the skillets. Mix well and pour over the cutlets. Put in the oven for at least 15 minutes. At that point, if not serving immediately, reduce the heat to 170 to 180 degrees and serve within 30 to 40 minutes, garnished with the parsley.

Nutrition Facts : @context http, Calories 1270, UnsaturatedFat 30 grams, Carbohydrate 2 grams, Fat 52 grams, Fiber 0 grams, Protein 188 grams, SaturatedFat 15 grams, Sodium 1693 milligrams, Sugar 1 gram, TransFat 1 gram

Tips:

  • To ensure evenly cooked cutlets, use a meat mallet to pound them to an even thickness.
  • For a richer flavor, use a dry white wine such as Sauvignon Blanc or Pinot Grigio.
  • If you don't have chicken broth on hand, you can use vegetable broth or water.
  • For a thicker sauce, add a cornstarch slurry (equal parts cornstarch and water) to the pan and cook until thickened.
  • Serve the cutlets immediately with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

This recipe for Turkey Cutlets in Lemon Wine Sauce is a quick and easy weeknight meal that is sure to please the whole family. The cutlets are tender and juicy, and the sauce is flavorful and tangy. Serve with your favorite sides for a complete meal.

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