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–+ servings

Turkey Francaise Recipe

David Murphy
Serving Size 4

Ingredients

  • 1 Package of Turkey tenderloins there should be 2 to a package
  • 1 1/2 Cups of Chicken broth yes..chicken. However, you can totally use turkey broth.
  • 1 Lemon 1/2 will be used for juice, and the other 1/2 you can cut into thin slices
  • 1/2 Cup of Diced Parsley
  • 4 Eggs
  • 1 Cup of Flour seasoned with salt & pepper to preference of taste
  • 2 Tablespoons of Salted butter
  • 1/4 Cup Vegetable Oil for pan frying

Instructions

  • Cut the turkey tenderloins in half at an angle to create cutlets out of them.
  • Place a medium sized pan on medium heat. Add oil and wait until it is heated to start cooking breasts.
  • In a small bowl add flour, and in another small bowl whisk together the 4 eggs with 2 tablespoons of water.
  • Dredge the turkey cutlets into the flour and then coat with eggs.
  • Cook for approximately 2 1/2 minutes on each side. You will have a nice golden color.
  • One breasts are cooked, to the pan add your chicken stock, lemon juices, parsley, and your butter. Coat the butter tabs with the flour to help slightly thicken the sauce. Bring to a small rolling boil.
  • Then add your turkey cutlets back to the pan and top off with lemon slices.
  • Cook for an additional 2 - 3 minutes.
  • Plate it up and enjoy!