Recipe by Oxmoor House January 2001


Recipe Summary test

4 servings


Ingredient Checklist


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

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

  • Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add oil, tilting skillet to coat evenly. 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 skillet. Increase heat to high, and cook about 1 minute, stirring constantly. Spoon wine mixture over turkey cutlets. Sprinkle with parsley.


Oxmoor House Healthy Eating Collection

Nutrition Facts

170 calories; fat 5.3g; saturated fat 1.1g; protein 27g; carbohydrates 2.3g; cholesterol 68mg; iron 1.6mg; sodium 221mg; calories from fat 28%; fiber 0.2g; calcium 23mg.