Lemon Turkey Cutlets - 8g Carbs, 1g Fiber
From: www.prevention.com
Prep Time: 10 min
Total Time: 30 min
Servings: 4
1/4 cup all-purpose flour
1 lg egg
4 boneless, skinless turkey breast cutlets (1 1/4 lb total), halved crosswise
2 Tbsp olive oil
8 thin lemon slices (from ½ lemon)
2 Tbsp rinsed and drained capers or pitted green olives, chopped
1/2 cup dry white wine
1 cup reduced-sodium chicken broth
1 Tbsp unsalted butter
1/4 cup chopped flat-leaf parsley (optional)
1. COMBINE flour with 1/4 tsp each salt and pepper on shallow plate. Beat egg with 1 Tbsp water in shallow bowl. Dredge turkey in flour mixture until coated, shaking off excess. Dip in egg mixture to coat, allowing excess to drip off.
2. HEAT oil in large skillet over medium-high heat. Add turkey and cook, turning, until golden brown and almost cooked through, 6 to 7 minutes. Remove to plate.
3. ADD lemon slices and capers to skillet and cook, stirring, until lemon is golden brown, about 2 minutes. Remove lemon to plate. Add wine and then broth and simmer until slightly thickened, about 6 minutes.
4. RETURN turkey to skillet and stir in butter and parsley (if using). Simmer until turkey is cooked through, about 5 minutes longer. Top with lemon slices, if desired.
Servings: 4
Nutrition per Serving: 309 Calories, 12g Fat, 3g Sat Fat, 8g Carbs, 1g Fiber, 38g Protein, 257mg Sodium
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