Peppered Turkey with Cranberry-Grape Relish

http://www.eatingwell.com/recipes/peppered_turkey_with_cranberry_grape_relish.html

From EatingWell:  January/February 1999

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.

4 servings | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 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)

Preparation

1. Cut several 1/4-inch slashes around the edges of each turkey cutlet.
2. Crush peppercorns with a small heavy skillet or saucepan; mix with salt and rub over both sides of turkey.
3. 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.

Nutrition

Per serving : 256 Calories; 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