Spiced Turkey Cutlets

recipe
The raisins and sweet spices give the sauce and the vegetables a Middle Eastern flavor; serve over couscous.

Yield:

4 servings (serving size: 2 cutlets and 1/4 cup bell pepper mixture)

Recipe from

Nutritional Information

Calories 230
Caloriesfromfat 27 %
Fat 6.9 g
Satfat 1.6 g
Monofat 1.5 g
Polyfat 3 g
Protein 26.3 g
Carbohydrate 15.3 g
Fiber 2.2 g
Cholesterol 74 mg
Iron 2.5 mg
Sodium 490 mg
Calcium 43 mg

Ingredients

1 tablespoon vegetable oil
8 (2-ounce) turkey cutlets
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sliced green onions
1 medium red bell pepper, cut into (1/4-inch-thick) slices
1 cup fat-free, less-sodium chicken broth
1/4 cup raisins
1 tablespoon brown sugar
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with salt and black pepper. Add turkey to pan; cook for 3 1/2 minutes on each side or until done. Remove turkey from pan, and keep warm.

Add onions and bell pepper to pan; sauté 2 minutes. Add remaining ingredients. Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Serve with turkey.

Note:

Robin Webb,

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note