Lemon Turkey Cutlets

Prep Time
Cook Time
Ready In

"Tangy turkey from Cooking Light. These can be made with lean ground turkey, just pass over the first step and ,shape into medium thick patties, a littl onion and salt and pepper may be added to the patties; and be sure the patties are cooked through. "

Original recipe yields 4 servings


  • Serving Size: 1 (154.4 g)
  • Calories 221
  • Total Fat - 18.5 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 13.5 mg
  • Sodium - 21.9 mg
  • Total Carbohydrate - 12.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 11.1 g
  • Protein - 1.4 g
  • Calcium - 4.8 mg
  • Iron - 0.2 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0 mg

Step 1

Place cutlets between 2 sheets of heavy duty plastic wrap, flatten to 1/8 inch thickness, using a meat mallet or rolling pin. Dredge in flour, set aside.

Step 2

Heat 1 teaspoon oil in a large nonstick frypan over medium heat until hot. Add half of the cutlets, and cook 3 minutes on each side or until browned. Transfer cutlets to a serving platter, keep warm. Repeat procedure with remaining 1 teaspoon oil and cutlets.

Step 3

Sprinkle cutlets with salt, pepper and lemon juice. If desired, garnish with lemon slices and fresh sage sprigs.

Tips & Variations

No special items needed.



I made the recipe as stated only I added some Tony Chachere's (I made it from a recipe here) Creole Seasoning. It gave it a great flavor and went really well with the lemon. We loved these cutlets and they are already added to our weekly meals to have on a regular basis. They were so good with garlic mashed potatoes and steamed spinach.

review by:
(14 Nov 2012)