1 pound turkey breast cutlets
3 tablespoons unbleached all-purpose flour
1/8 teaspoon salt
3/4 teaspoon dried oregano
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup defatted reduced-sodium chicken broth
3 tablespoons lemon juice
Rinse the turkey and pat dry.
On a plate, combine the flour, salt, and 1/2 teaspoon of the oregano. Mix with a fork. Place turkey cutlets in the flour mixture, turning to dust both sides evenly. Shake off the excess.
Warm the oil in a large no-stick skillet over medium-high heat. Add the cutlets in a single layer and cook for 2 to 3 minutes per side, or until golden and cooked through. Check for doneness by inserting the tip of a sharp knife into a cutlet. Remove the turkey to a clean plate.
Add the garlic to the skillet, and cook for 10 to 12 seconds, or until fragrant. Add the broth, lemon juice, and the remaining 1/4 teaspoon oregano. Cook, stirring, for 2 to 3 minutes, or until hot. Pour over the turkey.
Makes 4 servings. You can join Unsolved Mysteries and post your own mysteries or
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