Turkey Cutlets with Artichokes

Breaded and sautéed turkey cutlets served in a lemony Parmesan cream sauce over pasta and garnished with marinated artichoke hearts.

Recipe Ingredients:

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
3/4 pound boneless turkey breast, sliced into cutlets
1 (6-ounce) jar artichoke marinated hearts
1/4 cup butter
1/4 cup chicken broth
1 tablespoon lemon juice
2 tablespoons freshly grated Parmesan cheese
1/2 cup sour cream
Cooked pasta for accompaniment (linguine, fettuccine, farfalle)

Cooking Directions:

1. In a small bowl combine together flour, salt, pepper, and paprika. Dip turkey cutlets into flour. Shaking off excess flour.
2. Drain artichoke hearts, reserving liquid.
3. In a skillet over medium heat, add liquid, turkey cutlets and cook until browned, about 3 to 5 minutes; remove turkey and set aside.
4. Add butter to skillet and sauté chopped onions, over low heat for 5 minutes. Add chicken broth and stir in lemon juice, grated Parmesan cheese, and sour cream. Return the turkey cutlets and heat through.
5. Serve over the pasta and garnish with the artichoke hearts.

Makes 4 servings.