TURKEY CUTLETS WITH LEMON BUTTER

2 large eggs
3 tablespoons canola or corn oil, divided use
2 tablespoons water
Salt and freshly ground black pepper (to taste)
1/2 cup flour
4 turkey cutlets (5-ounce each)
1/2 stick unsalted butter, divided use
2 tablespoons lemon juice
1 tablespoon finely chopped sage, fresh or dried

Preheat the oven to 200 degrees F.

Using a fork or small whisk, lightly beat together the eggs, 1 tablespoon of the oil and the 2 tablespoons water in a wide-rimmed shallow bowl. Season with salt and pepper.

Place the flour in another bowl.

Season the turkey with salt and pepper. Dust turkey lightly with flour, shaking off the excess. Dip the cutlets in the egg mixture and let the excess egg run off.

In a large skillet over medium heat, heat the remaining 2 tablespoons of oil and 2 tablespoons of butter until the butter foams and then subsides. Add the cutlets one at a time, without crowding (in two batches, if necessary), and cook until golden on both sides, 6 to 7 minutes total. Remove the cutlets to a serving platter and keep warm in the preheated oven.

Melt the remaining 2 tablespoons butter in the skillet, add the lemon juice and sage, season with a pinch of salt and pepper and add any juices that may have collected around the turkey on the serving plate. Pour the sauce over the cutlets and serve immediately.

Servings: 4
Source: Parisian Home Cooking by Michael Roberts