Sautéed Turkey Cutlets with Asparagus and Red Bell Peppers

 

1

turkey tenderloin (1 lb)

1/4

teaspoon salt

1/4

teaspoon freshly ground pepper

1/2

cup all-purpose flour

3

tablespoons olive oil

12

thin asparagus spears

1/2

large red bell pepper, cut into thin strips and strips cut in half

1/2

cup chicken broth

1

teaspoon grated lemon peel

3

tablespoons fresh lemon juice

2

tablespoons cold firm butter, cut into 3 pieces

2

tablespoons chopped fresh parsley

• 1 Cut turkey into 4 pieces. Place 1 piece, cut side up, between pieces of plastic wrap or waxed paper. Use flat side of meat mallet, pounder or rolling pin to gently pound each turkey piece to 1/4-inch thickness. Repeat with remaining turkey pieces.
• 2 Sprinkle turkey with salt and pepper. Place flour in shallow bowl. Coat turkey lightly with flour, dusting off excess.
• 3 In 10-inch skillet, heat 2 tablespoons of the oil over medium-high until shimmering and hot. Add turkey and cook about 3 minutes or until lightly browned. Flip and cook 1 minute longer. Remove turkey from skillet and place on plate. Cover tightly with foil.
• 4 Add remaining 1 tablespoon oil to skillet and stir in asparagus and bell pepper. Sauté 1 minute. Add broth and heat to boiling. Boil uncovered 2 minutes. Stir in lemon peel and lemon juice. When liquid returns to boiling, remove from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, stir in parsley.
• 5 Place 1 turkey piece on each serving plate. Use kitchen tongs to remove asparagus and pepper strips from sauce and place next to cutlet. Spoon sauce over turkey and vegetables.