Serve these cutlets with parslied noodles, a mixed green salad, and thin Italian breadsticks.

Recipe by Oxmoor House January 2001

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Recipe Summary

Yield:
4 servings
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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.

  • 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 wine to skillet. Increase heat to high, and cook about 1 minute, stirring constantly. Spoon wine mixture over turkey cutlets. Sprinkle with parsley.

Source

501 Delicious Heart Healthy Recipes

Nutrition Facts

170 calories; calories from fat 28%; fat 5.3g; saturated fat 1.1g; mono fat 0g; poly fat 0g; protein 27g; carbohydrates 2.3g; fiber 0.2g; cholesterol 68mg; iron 0mg; sodium 221mg; calcium 0mg.
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