Meat - Saged Turkey Cutlets
Source of Recipe
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List of Ingredients
Meat - Saged Turkey Cutlets
4 teaspoons red wine vinegar
2 teaspoons minced garlic
2 teaspoons dried sage leaves
1 pound turkey breast cutlets
Salt and pepper, to taste
1/4 cup all-purpose flour
2 teaspoons olive oil
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon lemon juice
Lay a large sheet of plastic wrap on counter; sprinkle with
half the combined vinegar, garlic, and sage. Place cutlets on
plastic wrap; sprinkle with remaining vinegar mixture. Sprinkle
lightly with salt and pepper. Cover cutlets with second sheet
of plastic wrap. Using kitchen mallet or bottom of heavy pan,
pound cutlets to flatten. Let stand 5 minutes.
Sprinkle both sides of cutlets with flour. Heat oil in large
skillet over medium-high heat; add half the cutlets and cook
until browned on bottom, about 1-1/2 minutes. Turn and cook
on second side until cooked through, about 3 minutes. Remove
cutlets to oven-proof serving platter; keep warm. Repeat with
remaining cutlets.
Heat broth and lemon juice to boiling in skillet; cook until
reduced by half. Pour mixture over cutlets; serve immediately.
Yield: 4 servings
Nutritional Information Per Serving (1/4 of recipe):
Calories: 158, Fat: 4.5 g, Cholesterol: 44.7 mg,
Sodium: 63 mg, Protein: 21.1 g, Carbohydrate: 7 g
Diabetic Exchanges: 1/2 Bread/Starch, 3 Meat
Recipe
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