A delightful turkey dish with a flavorful wine sauce, perfect for a quick and elegant meal.
Pound the turkey cutlets to an even thickness of about 1/4 inch.
Use a plastic wrap to cover the turkey while pounding to avoid mess.
In a plastic bag, combine the flour, salt, and pepper.
Shake the bag gently to mix the ingredients evenly.
Add the turkey cutlets to the bag and shake until they are well coated.
Ensure each piece is evenly coated for a consistent crust.
Heat butter in a large skillet over medium heat.
Wait until the butter is fully melted and slightly bubbling before adding the turkey.
Cook the turkey cutlets for 2-3 minutes on each side until golden brown.
Avoid overcrowding the skillet to ensure even cooking.
Remove the turkey from the skillet and set aside.
Keep the turkey warm by covering it with foil.
Add garlic, rosemary, oregano, and sun-dried tomatoes to the skillet and sauté for 1 minute.
Stir constantly to prevent the garlic from burning.
Pour in the white wine and add the bay leaf. Simmer until the liquid reduces by half.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Add the chicken broth and return the turkey cutlets to the skillet. Cover and simmer for 5-7 minutes.
Ensure the turkey is fully submerged in the sauce for even cooking.
Sprinkle with parsley before serving.
Add the parsley just before serving to maintain its fresh flavor.
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