Turkey Cutlets With Tarragon

Oxmoor House
Serve these cutlets with parslied noodles, a mixed green salad, and thin Italian breadsticks.
4 servings


+ Add To Shopping List
1 (1-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 extra-virgin 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. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add oil, tilting skillet to coat evenly. 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 wine to skillet. Increase heat to high, and cook about 1 minute, stirring constantly. Spoon wine mixture over turkey cutlets. Sprinkle with parsley.

Created date

April 2008

Nutritional Information

Calories 170
Caloriesfromfat 28 %
Fat 5.3 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27 g
Carbohydrate 2.3 g
Fiber 0.2 g
Cholesterol 68 mg
Iron 0.0 mg
Sodium 221 mg
Calcium 0.0 mg