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Turkey Cutlets with Cool Pepper Sauce




Source of Recipe


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Turkey Cutlets with Cool Pepper Sauce

Tasteofhome.com – e-mail
Light & Tasty August/September 2007
Exchanges
Yield: 4 servings (1/2 cup sauce).
Prep/Total Time: 25 min.

Crisp breading surrounds tender turkey cutlets in this refreshing recipe from Jeannie Klugh of Lancaster, Pennsylvania. Topped with a sour-cream sauce with lively jalapeno and lemon, it has just the right kick!

Ingredients:
• 3 tablespoons reduced-fat sour cream
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons minced seeded jalapeno pepper
• 2 teaspoons lemon juice
• 1/4 teaspoon grated lemon peel
• 1/8 teaspoon plus 1/4 teaspoon pepper, divided

• 1/2 cup seasoned bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon minced fresh parsley
• 1 garlic clove, minced

• 1 package (17.6 ounces) turkey breast cutlets
• 1 tablespoon olive oil
• Lemon wedges and sliced jalapeno peppers, optional

Directions
1. For sauce, in a small bowl, combine the sour cream, mayonnaise, jalapeno, lemon juice and peel and 1/8 teaspoon pepper; set aside.

2. In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, parsley, garlic and remaining pepper. Add turkey, a few pieces at a time, and shake to coat.

3. In a large nonstick skillet, cook turkey in oil in batches over medium heat for 1-2 minutes on each side or until no longer pink. Serve with sauce. Garnish with lemon wedges and jalapenos if desired.


Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

4 ounces cooked turkey with 2 tablespoons sauce equals 242 calories, 9 g fat (2 g saturated fat), 78 mg cholesterol, 296 mg sodium, 9 g carbohydrate, 1 g fiber, 31 g protein.++++ Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 starch.