Glazed Turkey Cutlets

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 291
  • Fat: 4.6g
  • Saturated fat: 1.0g
  • Protein: 29.5g
  • Carbohydrate: 31.2g
  • Fiber: 1.4g
  • Cholesterol: 68mg
  • Iron: 3.0mg
  • Sodium: 227mg
  • Calcium: 32mg


  • 1 1/3 cups uncooked long-grain rice
  • 1/4 cup fat-free, reduced-sodium chicken broth
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound turkey breast cutlets (1/4-inch-thick)
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips


  1. Cook rice in a Dutch oven according to package directions, omitting salt and fat.
  2. Combine chicken broth, balsamic vinegar, and honey in a small bowl. Set aside.
  3. Sprinkle salt and pepper over both sides of turkey. Heat oil in a large nonstick skillet over medium-high heat until hot. Add garlic; cook, stirring constantly, 30 seconds. Add turkey; cook 2 minutes on each side or until done. Remove from skillet; transfer to a large serving platter, and keep warm. Reduce heat to medium; add bell peppers, and cook, stirring constantly, 2 minutes. Add broth mixture to skillet; cook 30 seconds, stirring constantly. Spoon sauce and peppers over cutlets. Serve with rice.
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