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Ingredients:

1lb turkey breast cutlets
1/2 cup fresh orange juice
1 tbsp. grated orange rind
1/4 cup plus 2 tbsps. butter
1 tbsp. vegetable oil
1/2 cup dry white wine
1/2 cup flour
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. sage
1/4 tsp. thyme

Directions:

Place turkey cutlets between 2 sheets of wax paper and flatten to 1/8-inch thickness. Combine flour, salt and pepper in bowl and stir well. Dredge cutlets in flour mixture. Combine 1/4 cup butter and oil in skillet and cook over medium high heat until butter melts. Add cutlets and sauté 30 seconds on each side or until done. Discard drippings and remove cutlets to a serving platter and keep warm. Add wine and orange to deglaze skillet. Cook 2 minutes or until mixture is reduced by about one third. Add orange rind, sage and thyme and cook until sauce thickens slightly. Remove from heat and add remaining butter, stirring until it melts. Spoon sauce over cutlets and garnish with parsley if desired