Hands-on Time
30 Mins
Total Time
30 Mins
Makes 4 to 6 servings
Oxmoor House

How to Make It

Step 1

Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.

Step 2

Combine flour, salt, and pepper in a shallow dish. Dredge turkey cutlets in flour mixture.

Step 3

Melt 1 Tbsp. butter in 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Add half of turkey, and cook 2 to 3 minutes on each side or until golden brown. Remove turkey from skillet, and place on a wire rack in a jelly-roll pan in a 200° oven to keep warm. Repeat with remaining turkey, 1 Tbsp. butter, and 1 Tbsp. oil as needed.

Step 4

Stir wine and next 3 ingredients into skillet, and cook over medium-high heat 2 minutes or until sauce is slightly thickened. Remove from heat; stir in remaining 1 Tbsp. butter. Place turkey on a serving platter; pour sauce over turkey, and sprinkle evenly with parsley.

Step 5

*1 lb. boneless, skinless chicken thighs or thin-cut boneless pork chops may be substituted.

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