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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1999


Recipe Summary

15 mins


Ingredient Checklist


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.

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Nutrition Facts

255 calories; protein 28.6g 57% DV; carbohydrates 26g 8% DV; exchange other carbs 1.5; dietary fiber 1.1g 4% DV; sugars 21.8g; fat 2.4g 4% DV; saturated fat 0.3g 1% DV; cholesterol 45mg 15% DV; vitamin a iu 70.4IU 1% DV; vitamin c 10.7mg 18% DV; folate 6.6mcg 2% DV; calcium 12.6mg 1% DV; iron 1.8mg 10% DV; magnesium 9.1mg 3% DV; potassium 168.8mg 5% DV; sodium 394.3mg 16% DV; thiamin 0.1mg 6% DV.