Lemon Turkey

Makes 4
Prep 10 m
Cook 10 m



  1. 1 of 3 Place flour on sheet of waxed paper. Whisk together the egg white and whole egg in a small bowl until well blended.
  2. 2 of 3 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.
  3. 3 of 3 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 Information for Lemon Turkey
Servings Per Recipe: 4
Per Serving: 22 g Fat, total, 194 mg chol., 464 mg sodium, 469 kcal cal., 45 g pro., 15 g carb.