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Turkey Cutlets with Coleslaw

Yield 4 servings (serving size: about 3 ounces turkey, 1 cup coleslaw, and about 1 1/2 teaspoons sauce)
Adding the olive oil to the pan after it's hot keeps it from smoking.

Ingredients

  • Coleslaw:
  • 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
  • Turkey:
  • 1 pound turkey cutlets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1/3 cup water

Nutrition 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

How to Make It

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

  2. 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.

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