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4
ServingsEasy
By Brigit Binns
Published 2012
Cook the turkey cutlets
Season the turkey cutlets on both sides with salt and pepper. In a small bowl, combine the sage, thyme, and marjoram. Sprinkle half of the herb mixture on the cutlets, then pat it firmly into the meat. Set the remaining herb mixture aside. In a large frying pan over medium-high heat, melt