Turkey Cutlets with Pancetta-Sage 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.

Yield: 4 servings (serving size: about 4 ounces turkey and about 2 1/2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 31%
  • Fat: 9.1g
  • Saturated fat: 5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 43.1g
  • Carbohydrate: 0.8g
  • Fiber: 0.0g
  • Cholesterol: 126mg
  • Iron: 2.2mg
  • Sodium: 595mg
  • Calcium: 28mg

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

Preparation

  1. 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. 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.
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