• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
4
Nutritional Information

Per serving

Calories:
382
Protein:
40 g
Fat:
15 g
Carbohydrates:
19 g
Sodium:
676 mg

Credit
Marie-Noël Ouimet / @urbaine_city

Serves: 4
Prep Time: 10 mins
Cook Time: 30 mins
  1. Season the turkey cutlets with salt and pepper, then coat with flour.
  2. In a skillet, heat the olive oil. Sear the cutlets 3 to 4 minutes on each side, until the turkey is brown and well cooked (see 2nd note).
  3. Set the turkey cutlets aside in a plate lined with foil paper.
  4. Remove excess oil in the skillet, if desired.
  5. Deglaze with white wine by scrapping the skillet with a wooden spatula to peel off the cooking juices at the bottom.
  6. Add the lemon juice, garlic, oregano, onion powder, pepper, capers and poultry broth. Continue cooking until the liquid has reduced by half.
  7. Add the butter and the cornstarch, to thicken the sauce, and continue cooking until the sauce reaches the desired consistency.
  8. Return the turkey cutlets to the skillet to warm them up and coat them well with the sauce.
  9. Garnish with fresh herbs and serve with grilled potatoes and green vegetables such as asparagus or broccoli.
Note:
  1. You can also use a 500 g turkey breast and cut it into 4 cutlets.
  2. You can check doneness with a meat thermometer inserted in the turkey breast. The turkey is cooked when its internal temperature reaches 165 °F.

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