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Lemon Sage Turkey turkey 1 pound turkey breast cutlets 1 1/2 teaspoons grated lemon zest 2 tablespoons lemon juice 1/2 teaspoon dried sage 1/2 teaspoon salt 1/8 teaspoon pepper 3 tablespoons vegetable oil; divided 1/2 cup fine dry bread crumbs lemon slices If necessary, pound turkey cutlets until 1/4-inch thick. In shallow dish large enough to hold turkey cutlets in a single layer, whisk together lemon zest and juice, sage, salt, pepper and I tablespoon oil. Add cutlets, turning to coat. Cover and let marinate for 20 minutes. Remove cutlets from marinade and dredge in bread crumbs, shaking off excess crumbs. In large non-stick frypan, heat remaining 2 tablespoons oil over medium-high heat. Add cutlets and sauté for 4 minutes or until no longer pink inside, turning once. Serve garnished with lemon slices. Add steamed carrots and cabbage for a satisfying mid-week meal, or turn it in a more celebratory direction with braised baby artichokes and a wild greens salad. Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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