Lemon Turkey Cutlets
Recipe: #5184
April 15, 2012
Categories: Turkey, Lemon, Pacific Northwest, Pacific Rim, Brunch Easter, Romantic Dinner, Grilling (Outdoor), Diabetic, Heart Healthy, High Protein, Low Calorie, Low Carbohydrate, more
"Tangy turkey from Cooking Light. These can be made with lean ground turkey, just pass over the first step and ,shape into medium thick patties, a littl onion and salt and pepper may be added to the patties; and be sure the patties are cooked through. "
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (154.4 g)
- Calories 221
- Total Fat - 18.5 g
- Saturated Fat - 5.5 g
- Cholesterol - 13.5 mg
- Sodium - 21.9 mg
- Total Carbohydrate - 12.9 g
- Dietary Fiber - 0.1 g
- Sugars - 11.1 g
- Protein - 1.4 g
- Calcium - 4.8 mg
- Iron - 0.2 mg
- Vitamin C - 1.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place cutlets between 2 sheets of heavy duty plastic wrap, flatten to 1/8 inch thickness, using a meat mallet or rolling pin. Dredge in flour, set aside.
Step 2
Heat 1 teaspoon oil in a large nonstick frypan over medium heat until hot. Add half of the cutlets, and cook 3 minutes on each side or until browned. Transfer cutlets to a serving platter, keep warm. Repeat procedure with remaining 1 teaspoon oil and cutlets.
Step 3
Sprinkle cutlets with salt, pepper and lemon juice. If desired, garnish with lemon slices and fresh sage sprigs.
Tips
No special items needed.
1 Reviews
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