Lemon and Herb Turkey Cutlets

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NUTRITION per serving: 164 Calories; 3g Fat; 31g Protein; 3g Carbohydrate; trace Dietary Fiber; 80mg Cholesterol; 463mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat. Points: 4

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  • 4

Ingredients

  • 2 teaspoons Italian seasoning
  • Salt and pepper, to taste
  • 1 1/4 pounds turkey breast cutlets
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon grated lemon peel
  • 2 teaspoons flour
  • 1/3 cup low sodium chicken broth
  • 2 tablespoons lemon juice

Preparation

Step 1

Sprinkle Italian seasoning over turkey and season with salt and pepper to taste. Place turkey cutlets between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten slightly. Heat the oil in a large skillet over medium-high heat; add garlic and saute for 30 seconds. Add turkey cutlets; saute for 2 to 3 minutes per side or until lightly browned and cooked throughout; transfer to a serving platter; sprinkle with lemon zest; set aside and keep warm. Stir the flour into the skillet then whisk in chicken broth and lemon juice. Bring to a boil then reduce heat and simmer for 2 minutes, stirring constantly until sauce begins to thicken. Spoon sauce over turkey and serve.

LC SERVING SUGGESTION: Baked Hubbard squash and steamed kale.
SERVING SUGGESTION: Add steamed red skinned potatoes.
KOSHER: No changes necessary.
GLUTEN FREE: Use almond flour or another gluten free thickener. Make sure chicken broth is gluten free.

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