(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)
1 package fresh turkey breast cutlets (Shady Brook Farms is a good choice)
½ cup flour
½ cup Parmesan cheese
1 tsp. salt and ¼ tsp. pepper
2 tbsp. butter
Juice from 2 medium lemons (about ½ cup juice)
1 cube beef bouillon dissolved in ½ cup hot water
¼ cup dry white wine
1 egg yolk, beaten
2 tsp. cornstarch – optional for thicker gravy
3 tsp. water – optional for thicker gravy
- Mix the flour, cheese, salt and pepper
- Dip each cutlet in the mixture to coat on both sides
- To a pre-heated skillet over medium-high heat, melt the butter but don’t burn it
- Sauté the turkey cutlets until they turn a light brown.
- Set aside in a warm place
- Sprinkle lemon juice over the cooked cutlets
To make the gravy
- Mix together the bouillon, wine, and egg yolk
- Add mixture to the drippings in the skillet and bring to a boil, stirring vigorously until sauce thickens.
- For thicker gravy, add a mixture of 2 tsp. cornstarch and 3 tsp. water to the sauce in the skillet.
- Serving suggestion: green beans and mashed potatoes
- Serves 2-3
- means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
- Sauté is a cooking term that means to brown or cook a food quickly over fairly high heat using a small amount of fat in an open, shallow pan. The word comes from the French word “sauter,” which means “to jump.” Traditionally when sautéing, the cook shakes the pan, making the food jump, to keep the food from sticking and ensure it cooks on all sides. This can also be done by stirring.
If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line. Be sure to include your name, address, and a telephone number in the event we need to clarify any information