Turkey Cutlets with Coleslaw

Adding the olive oil to the pan after it's hot keeps it from smoking.


4 servings (serving size: about 3 ounces turkey, 1 cup coleslaw, and about 1 1/2 teaspoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 210
Caloriesfromfat 25 %
Fat 5.8 g
Satfat 1 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 30 g
Carbohydrate 9.4 g
Fiber 2.7 g
Cholesterol 73 mg
Iron 2.1 mg
Sodium 576 mg
Calcium 68 mg


3 tablespoons orange juice
2 tablespoons white wine vinegar
2 tablespoons light mayonnaise
3/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (16-ounce) package cabbage-and-carrot coleslaw
1 pound turkey cutlets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1/3 cup water


Combine first 6 ingredients in a large bowl. Add coleslaw; toss to coat.

Heat a large skillet over high heat. Sprinkle both sides of cutlets evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan. Add turkey, and cook 3 minutes on each side or until done. Remove from pan.

Add water to pan; bring to a simmer, scraping pan to loosen browned bits. Pour sauce over the cutlets. Serve with coleslaw.

Cynthia DePersio,

Cooking Light

June 2004
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