Difficulty: Easy - for beginners
Dietary guidance: n
4 Turkey cutlets
3 Tbs flour
1/2 tsp salt
1/4 tsp ground pepper
2 Tbs olive oil
1 c chicken broth
1/4 c white wine
1 Tbs chopped fresh oregano (or 1 tsp dried)
1 Tbs fresh lemon juice
Pound cutlets to 1/3" thickness.
In a large skillet, heat olive oil over medium heat.
Mix together flour, salt, and pepper on a plate or shallow dish. Dredge cutlets through flour, turning to coat both sides. Then place in skillet and cook until lightly browned on both sides (about 3 minutes per side). Continue cooking until white in the center (additional 1-2 minutes). Transfer to a platter and cover lightly with foil. Repeat until all cutlets are cooked.
In the skillet with drippings, add the broth, wine, and oregano. Scrape the pan well while stirring in liquids to deglaze (loosen) the browned bits from the bottom of the skillet. Heat at a gentle boil until the sauce is reduced to 1/4 c (about 5 minutes).
Remove the sauce from the heat and whisk in lemon juice.
Serve cutlets with sauce drizzled over them.