Ingredients

Instructions

  1. Place turkey cutlets between two pieces of plastic wrap and pound with a meat mallot or rolling pin until 1/4" thick.
  2. Sprinkle cutlets with salt and pepper.
  3. Grate peel of one lemon to make 1/2 tsp zest; cut lemon and squeeze to make 2 tbsp juice.
  4. Cut second lemon into thin slices and set aside.
  5. Combine chicken broth and cornstarch in small bowl and set aside.
  6. Heat oil in a 12" skillet over med high heat.
  7. Saute cutlets 3 minutes per side.
  8. Remove to a platter and keep warm.
  9. Add lemon juice, lemon zest and lemon slices to skillet.
  10. Add garlic.
  11. Stir and cook 30 seconds.
  12. Add broth mixture; reduce heat to medium and boil 1 minute.
  13. Pour over cutlets, garnish with parsley.