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. Source: EatingWell Magazine, January/February 1999

EatingWell Test Kitchen


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • 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.

Nutrition Facts

255 calories; 2.4 g total fat; 0.3 g saturated fat; 45 mg cholesterol; 394 mg sodium. 169 mg potassium; 26 g carbohydrates; 1.1 g fiber; 22 g sugar; 28.6 g protein; 70 IU vitamin a iu; 11 mg vitamin c; 7 mcg folate; 13 mg calcium; 2 mg iron; 9 mg magnesium;