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Turkey Cutlets with Pancetta-Sage Sauce

Yield 4 servings (serving size: about 4 ounces turkey and about 2 1/2 tablespoons sauce)
Enjoy a turkey dinner on a weeknight or for a smaller Thanksgiving party with this simple dish. Serve with mashed potatoes or egg noodles.

Ingredients

  • 1 1/2 pounds turkey breast cutlets (about 8 cutlets)
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/3 cup thinly sliced pancetta (about 1 ounce)
  • 2 tablespoons thinly sliced fresh sage
  • 3/4 cup white wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons butter, cut into small pieces

Nutrition Information

  • calories 269
  • caloriesfromfat 31 %
  • fat 9.1 g
  • satfat 5 g
  • monofat 2.7 g
  • polyfat 0.8 g
  • protein 43.1 g
  • carbohydrate 0.8 g
  • fiber 0.0 g
  • cholesterol 126 mg
  • iron 2.2 mg
  • sodium 595 mg
  • calcium 28 mg

How to Make It

  1. Sprinkle turkey evenly with salt and pepper. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add half of turkey to pan; cook 1 minute on each side or until browned and done. Repeat procedure with remaining turkey; keep warm.

  2. Add pancetta and sage to pan; cook 3 minutes or until pancetta is browned, stirring occasionally. Add wine; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes). Add broth; bring to a boil. Cook until reduced to about 2/3 cup (about 2 minutes). Remove pan from heat; stir in butter. Serve with turkey.