Chicken cutlets are a good substitute for turkey cutlets. Make your own by cutting 4 chicken breasts in half horizontally.
Serves 4 (serving size: 2 cutlets and 2 tablespoons sauce)
- 8 (3-ounce) turkey cutlets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1/4 cup chopped shallots
- 1 tablespoon sliced garlic
- 3/4 cup dry white wine
- 1/2 cup low sodium chicken stock
- 1 teaspoon all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons capers, drained
- 2 tablespoons chopped green onion
- Sprinkle turkey evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 4 cutlets to pan, and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm. Repeat procedure with remaining oil and cutlets.
- Add 1 tablespoon butter to pan. Add shallots and garlic; sauté 1 minute. Increase heat to high. Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter, juice, and capers. Pour sauce over cutlets; sprinkle with green onion.
Nutritional Information per serving: Calories: 298 Fat: 10g Saturated fat: 4.1g Monounsaturated fat: 4g Polyunsaturated fat: 0.6g Protein: 43.3g Carbohydrate: 4.5g Fiber: 0.6g Cholesterol: 83mg