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½ (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
¼ cup all-purpose flour
1 teaspoon lemon pepper seasoning
2 tablespoons olive oil
6 ounces whole wheat angel hair pasta
½ cup dry white wine
2 cloves garlic, minced
1 cup reduced sodium fat-free chicken broth
2 tablespoons lemon juice
½ cup milk
1 tablespoon unsalted butter
1 sprig fresh parsley, chopped
4 lemon wedges, for garnish, if desired
STEP 1: Cut turkey tenderloin into ¼-inch thick medallions and place between two pieces of plastic wrap. Gently pound to ⅛-inch thickness with a meat mallet or rolling pin. In pie plate, combine flour and lemon pepper seasoning. Set one tablespoon of flour mixture aside for later. Dip turkey in flour mixture to coat.
STEP 2: Heat oil in large skillet over medium-high heat. Add turkey and cook for 1-1½ minutes on each side and until temperature reaches 165°F as measured by a meat thermometer. Always cook to well-done. Remove turkey from pan. Set aside and cover. Repeat as necessary with remaining turkey until all are cooked.
STEP 3: Meanwhile, cook pasta as specified on the package. Drain and set aside. Simmer wine and garlic in skillet until the wine has reduced to about half the amount. Whisk in chicken broth and the remaining tablespoon of flour. Add lemon juice. Simmer for five minutes or until slightly thickened. Whisk in milk and butter. Toss together cooked pasta and sauce.
STEP 4: Divide pasta among four plates. Top with turkey cutlets, drizzle with any extra sauce, and sprinkle with fresh parsley. Garnish with lemon wedges.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.