Recipe Contest - Turkey Cutlet with Lemon, Capers and Brown Butter

Turkey Cutlet with Lemon, Capers and Brown Butter

by Zach Berg

• 4 (4-ounce) Turkey Cutlets, pounded to ¼ inch thickness
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/3 cup finely chopped fresh sage leaves
• 2 tablespoons capers, rinsed and drained
• Juice of 1 lemon

1. Put a large skillet over medium-high heat.
2. Season both sides of the turkey with salt and pepper. Add the olive oil to the preheated pan. Arrange all 4 pieces of turkey in the pan and cook until light golden brown, about 2 minutes. Flip and cook until light golden brown, about 1 minute. Reduce the heat to medium and add the butter. When the butter is fully melted and begins to brown, add the sage, capers, lemon juice and ¼ cup water. Cook until the sauce reduces slightly, about 1 minute.
3. Put the turkey on plates, spoon the sauce on top and serve.