Turkey Cutlets with Tarragon

Oxmoor House
If you can't find turkey cutlets, you can use a turkey tenderloin instead. Just cut it into thin slices and pound to 1/4-inch thickness.
4 servings (serving size: about 5 ounces)


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1 (1 1/2-pound) package turkey cutlets
2 garlic cloves, cut in half
3/4 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1 tablespoon extravirgin olive oil
1/4 cup lemon juice
1/4 cup dry white wine
2 tablespoons chopped fresh parsley


1. Rub both sides of each turkey cutlet with garlic halves. Discard garlic halves.

2. Combine tarragon, salt, and pepper. Set aside.

3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add half of cutlets. Sprinkle half of tarragon mixture over cutlets. Cook 3 minutes on each side or until cutlets are done. Transfer cutlets to a serving platter; keep warm. Repeat procedure with remaining cutlets and tarragon mixture.

4. Add lemon juice and white wine to pan. Increase heat to high, and cook 1 minute, stirring constantly. Spoon wine mixture over turkey cutlets. Sprinkle with parsley.

carbo rating: 2

Created date

April 2008

Nutritional Information

Calories 238
Caloriesfromfat 0.0 %
Fat 4.7 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 42.2 g
Carbohydrate 2 g
Fiber 0.2 g
Cholesterol 105 mg
Iron 2.3 mg
Sodium 235 mg
Calcium 30 mg