INGREDIENTS:4 oz. turkey cutlet
as needed, flour
as needed, egg wash
as needed, fine bread crumbs
2 medium lemons
4 oz. clarified, unsalted butter
as needed, lemon wedges DIRECTIONS:Place turkey cutlet between 2 pieces of plastic wrap. Carefully pound cutlet to an even ¼ inch thickness, maintaining the cutlet in 1 piece. Lightly dust with flour. Dredge through egg wash, then breadcrumbs. Set aside on a wire rack. In small, shallow dish,mix juice of 1 lemon and 2 oz. clarified butter. Preheat a separate 10 inch saute pan over medium heat. Add 2 oz.clarified butter. When butter is hot, saute schnitzel, browning on one side, then the other. Remove schnitzel from pan and dredge through lemon butter. Plate and garnish with additional lemon wedges. SERVINGS:1 servingFrom:Chef/Owner Russ Adams, Strongbow Inn, Valparaiso, Indiana
