Peppered Turkey with Cranberry-Grape Relish

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From: EatingWell Magazine 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

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  • Ready In

  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 information

  • Per serving: 255 calories; 2 g fat(0 g sat); 1 g fiber; 26 g carbohydrates; 29 g protein; 7 mcg folate; 45 mg cholesterol; 22 g sugars; 70 IU vitamin A; 11 mg vitamin C; 13 mg calcium; 2 mg iron; 394 mg sodium; 169 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fruit, 1 other carbohydrate, 4 lean meat

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