serves 2

1 tablespoon whole wheatflour
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 turkey (or chicken) breast cutlets, 1/4 inch thick
1 1/2 teaspoons olive oil
1 1/2 teaspoons butter
1 tablespoon fresh lemon juice
1 tablespoon minced fresh flat-leaf parsley

Combine flour, salt, and pepper together on a plate. Press turkey cutlets in flour mixture, coating evenly and shaking off excess; set aside.

Heat oil and butter in a heavy 10-inch nonstick skillet 1 minute over medium-high heat. Add cutlets and cook 1 to 2 minutes per side, until browned. Transfer to a plate lined with paper towels to drain.

Reduce heat to medium. Add lemon juice and parsley to skillet, stirring with a wooden spoon to loosen the browned bits in pan. Return cutlets to skillet and cook 1 to 2 minutes, until heated through, basting often with the lemon-parsley sauce.


molly's note: smile.gif Be sure to use the heaviest skillet you have when cooking poultry cutlets. Because the meat cooks very quickly, it is important that the heat in the pan is evenly distributed --and the thicker the skillet, the more even the heat.