How to Make Lemon Tarragon Turkey Cutlets

4 turkey breast cutlets (about 4 ounces each)

2 tablespoons olive oil

1/2 cup all-purpose flour

1/2 cup dry white wine

1/4 teaspoon salt

2 tablespoons fresh lemon juice

1/8 teaspoon freshly ground pepper

1/2 teaspoon dried tarragon

2 tablespoons unsalted butter

1 small lemon, thinly sliced, for garnish.

Method -

- Pound the turkey cutlets between 2 sheets of moistened wax paper until flattened evenly to 1/4 inch thickness. On a plate, mix together the flour, salt, and pepper. Dredge the cutlets in the seasoned flour, shaking off any excess.

- In a large skillet, heat 1 tablespoon of the butter in 1 tablespoon of the oil over moderate heat. Add as many cutlets as will fit in a single layer and cook until lightly browned, turned once, about 2 minutes from both sides. Transfer the browned cutlets to a plate and set aside. Repeat with the remaining butter,oil and turkey.

- Increase the heat to high, add the wine, lemon juice, and tarragon to the skillet, and bring to a boil. Cook for 1 minute to reduce slightly. Return the cutlets to the pan, reduce heat to moderately low, and cook, turning once until the sauce is thickened and the cutlets are heated through, about 1 minute. Season the sauce with additional salt and pepper to taste, and serve.