After I ate something like this at a local Italian restaurant, I figured out how to make it at home for my family. Now I serve it a lot since it’s so quick to make—and they’re so happy I do.
—KATHIE WILSON WARRENTON, VA
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
4 turkey breast cutlets (2 1/2 ounces each)
1 tablespoon olive oil
1 cup white wine or chicken broth
1/4 cup lemon juice
1. In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess.
2. In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until turkey is no longer pink. Remove from pan.
3. Add wine and lemon juice to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.