Turkey Cutlets in Lemon Wine Sauce Recipe -After I ate something like this at a local Italian restaurant, I figured out how to make it at home for my family. Now I serve it a lot since it's so quick to make—and they're so happy I do.
I found this recipe in the 1941 New American Cookbook, but it uses veal. Since I don't cook with veal, I have found that turkey breast or thigh cutlets make a great substitute. Other than the use of turkey, the recipe is exactly like the 1941 version.