If you can't find turkey cutlets, you can use a turkey tenderloin instead. Just cut it into thin slices and pound to 1/4-inch thickness.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
4 servings (serving size: about 5 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub both sides of each turkey cutlet with garlic halves. Discard garlic halves.

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  • Combine tarragon, salt, and pepper. Set aside.

  • Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add half of cutlets. Sprinkle half of tarragon mixture over cutlets. Cook 3 minutes on each side or until cutlets are done. Transfer cutlets to a serving platter; keep warm. Repeat procedure with remaining cutlets and tarragon mixture.

  • Add lemon juice and white wine to pan. Increase heat to high, and cook 1 minute, stirring constantly. Spoon wine mixture over turkey cutlets. Sprinkle with parsley.

  • carbo rating: 2

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

238 calories; calories from fat 0%; fat 4.7g; saturated fat 0.9g; mono fat 0g; poly fat 0g; protein 42.2g; carbohydrates 2g; fiber 0.2g; cholesterol 105mg; iron 2.3mg; sodium 235mg; calcium 30mg.
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