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Turkey Cutlets with Pecan Brown Butter

Source of Recipe


From "Essentials of Southern Cooking" by Damon Lee Fowler



List of Ingredients



• 1½ pounds turkey breast cutlets or veal cutlets, cut ½ inch thick
  
• Salt and whole black pepper in a pepper mill
  
• 4 ounces (8 tablespoons or 1 stick) unsalted butter, divided
  
• ½ cup all-purpose flour, spread on a shallow bowl or dinner plate
  
• ½ cup sliced pecans
  
• 1 lemon, cut in half
  
• 2 tablespoons chopped fresh parsley
  






Instructions



1. Put the cutlets between two sheets of plastic wrap on a sturdy, flat work surface and lightly pound them with a mallet or scaloppine pounder until they are a uniform thickness of about â…› inch. Season generously with salt and a liberal grinding of pepper.
   
   
2. Melt 4 tablespoons of the butter in a large sauté pan or skillet over medium-high heat. When it's hot, roll the cutlets in the flour, shake off the excess, and add them to the pan. Sauté, turning once, until lightly browned and just barely cooked through, about 1 to 2 minutes per side. Remove them to a warm platter.
   
   
3. Add 2 more tablespoons of butter and the pecans to the pan, and toss until the pecans are golden brown, about 2 minutes. Add any juices that may have accumulated on the platter to the pan and squeeze the juice from one half of the lemon. Stir in the parsley and turn off the heat. Swirl in the remaining butter, taste, and refresh the sauce with a squeeze more of lemon juice, and pour it evenly over the cutlets. Serve at once.
   
   Serves 4