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Recipe Summary

prep:
10 mins
cook:
10 mins
Servings:
4
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Ingredients

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Directions

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  • Place flour on sheet of waxed paper. Whisk together the egg white and whole egg in a small bowl until well blended.

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  • Heat butter in large nonstick skillet. Add shallots; saute 1 minute. Meanwhile, dredge turkey cutlets first in flour to coat all over, then in egg mixture. Add to skillet; saute for 2 minutes per side.

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  • Add wine, chicken broth, lemon juice, salt and pepper to skillet, scraping up any browned bits from bottom with wooden spoon; cook for 4 to 5 minutes or until turkey is cooked through. Sprinkle with the parsley just before serving. Makes 4 servings.

Nutrition Facts

469 calories; total fat 22g; cholesterol 194mg; sodium 464mg; carbohydrates 15g; protein 45g.

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