Ingredients
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1 1/2 lbs turkey cutlets or 1 1/2 lbs veal cutlets
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salt
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1/2 cup flour
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4 tablespoons olive oil
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1 cup chicken stock
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3 tablespoons unsalted butter, softened
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2 tablespoons minced fresh parsley leaves
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fresh ground pepper
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2 large lemons
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1 large shallot, minced (or 1 tsp minced garlic)
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2 tablespoons drained small capers
Instructions
- Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
- Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
- Salt & pepper each cutlet generously and coat each with flour.
- Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
- Transfer cutlets to warm plate.
- Add remaining oil and repeat with remaining cutlets.
- Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
- Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
- Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
- Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
- Spoon sauce over chicken and serve immediately.