Serve these cutlets with parslied noodles, a mixed green salad, and thin Italian breadsticks.
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
1 tablespoon extra-virgin olive oil
1/4 cup lemon juice
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
How to Make It
Rub both sides of each turkey cutlet with garlic halves. Discard garlic halves.
Combine tarragon, salt, and pepper. Set aside.
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.
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.