Preparation:
Place the turkey cutlets between sheets of plastic wrap and pound them with the bottom of a heavy pan so they are all the same thickness. Season generously with salt and pepper. In a pan over medium-high setting, heat the olive oil with 2 tablespoons of butter and the lemon juice. Cook the turkey cutlets about 2 minutes per side and check for doneness--they should be nicely browned. Remove the turkey to a warm plate. Add the chicken stock and scrape the bottom of the pan with a plastic spatula. Turn heat to high and reduce the chicken stock by a third. Swirl in the remaining butter. Taste for seasonings. Pour a little sauce over each turkey cutlet.
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