After I ate something like this at a local Italian restaurant, I figured out how to make it at home for my family. Now I serve it a lot since it's so quick to make—and they're so happy I do. —Kathie Wilson, Warrenton, Virginia
Ingredients:
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
4 turkey breast cutlets (2-1/2 ounces each)
1 tablespoon olive oil
1 cup white wine or chicken broth
1/4 cup lemon juice
Directions:
In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess.
In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan.
Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.
