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1½ pounds turkey scaloppine or four 5-to 6-ounce turkey breast cutlets, pounded to ¼-inch thickness

½ cup dry white wine or dry vermouth

1 lemon, cut into 8 slices

¼ cup chopped parsley leaves

Mix the flour, salt, and pepper on a large plate or in a shallow baking dish or pie plate.

Melt the butter in a large skillet set over medium heat.

Dredge the turkey cutlets in the flour mixture to coat both sides. Shake off any excess and slip the cutlets into the skillet. Reduce the heat to medium-low; cook until browned on both sides, turning once, about 5 minutes. Transfer to a plate or cutting board.

Pour the wine or vermouth into the pan, add the lemon slices, raise the heat to medium-high, and bring to a boil, scraping up any browned bits. Boil until reduced by half, then reduce the heat to low and return the cutlets to the pan. Cook just until heated through, about 2 minutes, turning once. Sprinkle each cutlet with 1 tablespoon parsley before serving.

Variations: Add 1 teaspoon dried thyme, ½ teaspoon grated nutmeg, ¼ teaspoon ground cloves, or ¼ teaspoon cayenne pepper to the flour mixture.

Substitute basil leaves for the parsley.

Creamy Caraway Turkey Cutlets over Noodles

A hearty but quick meal for a cold night. Have everyone at the table get ready to eat the moment the dish is done. Makes 4 servings

½ cup all-purpose flour

2 teaspoons paprika

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 large eggs, at room temperature

2 tablespoons milk (regular, low-fat, or nonfat)

1 cup plain dried bread crumbs

6 tablespoons unsalted butter

1½ pounds turkey scaloppine or four 5-to 6-ounce turkey breast cutlets, pounded to ¼-inch thickness

1 tablespoon caraway seeds

1 pound homemade noodles, cooked and drained, or 12 ounces dried wide egg noodles, cooked and drained according to the package instructions

Chopped parsley leaves as garnish, optional

First, mix the flour, paprika, salt, and pepper together on a large dinner plate or in a pie plate. Next, lightly beat the eggs with the milk in a wide, shallow bowl. Finally, spread the bread crumbs onto a second large dinner plate. Set these three parts of the breading aside in a line in that order.

Melt 3 tablespoons butter in a medium skillet set over medium-high heat.

Meanwhile, dredge the turkey first in the flour mixture, shaking off any excess. Then dip in the beaten egg mixture, letting any excess drip off. Finally, dredge in the bread crumbs, coating both sides.

Place the prepared turkey in the skillet and cook until golden, turning once, about 5 minutes. Transfer to a serving platter and tent with aluminum foil.

Melt the remaining 3 tablespoons butter in the skillet; as it melts, scrape up any browned bits stuck to the bottom of the skillet. Add the caraway seeds and toast for 15 seconds, stirring constantly.

Add the cooked noodles, toss well, then cook for 30 seconds, or until heated through. Divide the noodles among four serving plates, top with the cutlets, and garnish with parsley, if desired.

Variations: Add ¼ teaspoon ground cinnamon with the caraway seeds.

Substitute poppy seeds or fennel seeds for the caraway seeds.

Pecan-Crusted Turkey Cutlets

This Southern-inspired recipe requires a triple dip for the cutlets, creating a slightly thicker crust that browns beautifully. Makes 4 servings

½ cup all-purpose flour

2 large egg whites

2 tablespoons water

Several dashes of hot red pepper sauce

¾ cup plain dried bread crumbs

½ cup finely chopped pecan pieces

2 teaspoons stemmed thyme or 1 teaspoon dried thyme

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons canola oil

2 tablespoons unsalted butter

1½ pounds turkey scaloppine or four 5-to 6-ounce turkey breast cutlets, pounded to ¼-inch thickness

First, place the flour on a large plate. Next, whisk the egg whites, water, and hot red pepper sauce in a shallow pie plate or baking dish. Finally, mix the bread crumbs, pecans, thyme, salt, and pepper in a second shallow pie plate or baking dish. Set these three things aside in a line in