Although low in fat and calories, a sophisticated and creative entrée like turkey paillards crusted with pink peppercorns does not taste like spa food, especially when topped with a tart and sweet cranberry-grape relish. Make it a meal: Serve with wild rice pilaf and steamed broccoli.
Active Time: 15 minutes |
Total Time: 15 minutes
4 1/4-inch-thick turkey cutlets, (1 pound total)
2 teaspoons pink peppercorns
1/2 teaspoon salt
1 1/2 teaspoons extra-virgin olive oil
Cranberry-Grape Relish, (recipe follows)
Cut several 1/4-inch slashes around the edges of each turkey cutlet.
Crush peppercorns with a small heavy skillet or saucepan; mix with salt and rub over both sides of turkey.
Brush a large grill pan or skillet evenly with oil and heat over medium-high heat. Add half the turkey and cook until lightly browned and no trace of pink remains in the center, 1 to 3 minutes per side. Transfer to a plate and keep warm. Repeat with remaining turkey. Top with relish and serve immediately.
Per serving :
2 g Fat;
0 g Sat;
1 g Mono;
45 mg Cholesterol;
26 g Carbohydrates;
29 g Protein;
1 g Fiber;
394 mg Sodium;
169 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 fruit, 1 other carbohydrate, 4 lean meat