Turkey Cutlets in a Roasted Garlic Sauce with Fresh Sage and Lemon

With smaller families these days, many are entertaining smaller groups for the holidays. Aromatic and flavorful, these turkey cutlets are just the ticket when you don’t need to feed a crowd.

Ingredients:

• Sea salt for brining
• 4 - 4 ounce turkey cutlets, pounded to ½ inch thick
• 2 Tablespoons Garlic Gold^® Oil
• 4 Tablespoons Garlic Gold^®(Nuggets in Oil)
• 1/3 Cup all purpose flour
• 1 Tablespoon fresh sage, finely minced
• 1 shallot, finely chopped
• 1 Tablespoon juice from 1 fresh lemon
• 1 Teaspoon zest from 1 fresh lemon
• Additional Garlic Gold^® Nuggets with Sea Salt for garnish, to taste

Instructions:

1. Dissolve ¼ cup salt in 2 cups of cold water for brining. Stir well. Add turkey cutlets and refrigerate for at least 3 hours to brine, up to overnight.
2. Drain brined cutlets and blot well with paper towels to dry. Spread flour into a large plate. Heat the Garlic Gold^® Oil in a large heavy bottomed skillet such as cast iron on medium for several minutes until aromatic. Dredge each turkey cutlet in flour on both sides, shaking to remove excess, and pan-fry on both sides until light, golden, and cooked throughout, about 3 minutes each side. Remove and put cutlets on platter. Do not clean pan.
3. Using the same skillet, add Garlic Gold^® (Nuggets in Oil), sage, and chopped shallot, and cook on medium heat for about one minute to warm. Remove from heat and add lemon juice and zest.
4. Lay cooked turkey cutlets on platter so one is slightly on top of the other and drizzle with sauce. Garnish with Additional Garlic Gold^® Nuggets with Sea Salt to taste before serving.

Yield:

Serves 4