Lemon Turkey Cutlets

Making Lemon Turkey Cutlets

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1. Spread the flour on a plate and beat the egg white in a shallow dish. Season the turkey with the pepper.

   Mark done

2. Press each cutlet into the flour, tap off the excess, then turn it in the egg white.

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3. Warm half the oil in a large frying pan over medium-high heat. Pan-fry two cutlets for 2 minutes a side, until golden, and set aside. Repeat with the remaining oil and cutlets.

   Mark done Start 2 min timer

4. Pour the lemon juice and stock into the pan, add the butter and simmer for 2 minutes. Add the zest, return the cutlets, turn to coat and scatter with the parsley.

   Mark done Start 2 min timer

Notes for Getting It Right

• If your cutlets are thick, slice them in half horizontally; thin cutlets cook in the time given.
• Keep the first batch warm on a plate but uncovered, so that steam does not soften the crust.
• Add the zest off the heat so that it stays fragrant.

Swaps and Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Serving Suggestions

• Steamed white rice
• Steamed green beans
• A cucumber salad

Leftovers and Storage

Best eaten at once. Keeps in the fridge for up to 3 days; reheat in a hot oven to crisp the crust.

Questions About Lemon Turkey Cutlets

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.