Tuesday: Herbed Turkey Cutlets with Pan Sauce

This is a recipe that I got from one of my Rachael Ray cookbooks. Last time I made it, I used boneless skinless thighs and basil, and it was amazing, too. I will include Rachael's original recipe as well at the end.

Herbed Turkey Cutlets with Pan Sauce
3 fresh sage leaves
Fresh thyme
1/2 lemon juice
salt and pepper
4 turkey cutlets (2 per person)
1 tbl olive oil
1/4 cup white wine
1/2 cup chicken stock

Chop the sage and thyme finely. Mix them with the lemon juice and pour over the turkey cutlets. Allow them to marinade while your pan heats up.
Heat up your pan to about a medium high, and add your olive oil. When it is nice and hot, get your turkey and place it in the pan, herb side down. Cook until browned, then flip. If your cutlets are thin, it will be quick to cook them through. When they're done, remove them from the pan and cover them with aluminum foil.
While still over heat, add the wine to the pan while stirring so that you can pick up all of the browned bits of yumminess on the bottom of the pan. When the bottom is cleaned, add in the chicken stock. Allow the sauce to simmer until slightly thicker, and add in salt and lemon pepper.
Pour the sauce over the turkey, and serve with a delicious side!
I served it with Garlic Mashed Potatoes from Trader Joe's... Can't beat turkey and mashed potatoes!




Rachael's Recipe
6 fresh sage leaves
Fresh thymefrom 6 sprigs
the juice of 2 lemons
salt and pepper
8 turkey cutlets (2 per person)
2 tbl olive oil
1/2 cup white wine
1 cup chicken stock
1/4 cup heavy cream
1/4 cut flat-leaf parsley

You cook the food exactly the same way I did, except you add the cream when you add the chicken stock, and add the parsley at the very end.