Nutrition per serving may change if servings are adjusted.
3 tablespoons all-purpose
1 pound turkey breast cutlets
¼ teaspoon salt
Freshly ground pepper, to taste
3 teaspoons extra-virgin olive oil, divided
2 cloves garlic, minced
2 teaspoons chopped fresh sage
¼ cup dry white wine
¾ cup reduced-sodium chicken broth
1 teaspoon lemon juice
1 teaspoon butter
Spread flour on a large plate. Cut several small slits in outer edges of the turkey to prevent curling. Pat dry with paper towels and season with salt and pepper. Dredge lightly in flour. Discard any remaining flour.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half the turkey and cook until golden outside and no longer pink inside, 1 to 2 minutes per side. Transfer to a platter and tent with foil to keep warm. Saute the remaining turkey in another 1 teaspoon oil until golden; transfer to platter.
Add the remaining 1 teaspoon oil to the pan. Add garlic and sage; cook, stirring, until fragrant, about 1 minute. Add wine and cook, scraping up any browned bits, until reduced by half, about 1 minute. Add broth and cook until the liquid is reduced by half, 4 to 5 minutes. Stir in lemon juice and any juices accumulated from the turkey and simmer for 1 minute more. Remove from heat and swirl in butter. Serve, spooning the sauce over the turkey.
199 calories;5.0 g fat(1.0 g sat); 0.0 g fiber; 6.0 g carbohydrates; 29.0 g protein; 19.0 mcg folate; 48 mg cholesterol; 0.0 g sugars; 0.0 g added sugars; 37.0 IU vitamin A; 1.0 mg vitamin C; 7.0 mg calcium; 2.0 mg iron; 351 mg sodium; 64.0 mg potassium
Not enough flavor
This didn't have enough flavor for me. It was just OK.
February 09, 2012
By: Vicky Bakaitis
This was just okay. I know it's a diabetic friendly recipe, but there wasn't enough sauce, and I had to improvise to create more sauce. It is a healthy recipe.
April 22, 2011
This was the first recipe I made from this site and I was so impressed. It was so easy to make and tasted so fresh. The turkey was moist and the sauce was absolutely delicious. I served it with sauteed spinach and some parmasan risotto. The only complaint I have is that there wasn't a lot of sauce. If I had more I would have drizzled it over my spinach too!
February 20, 2011
This being the first time I've cook with Turkey cutlets was an awesome experience. I truly love the flavor of the sage and garlic on the chops. This is definitely a keeper!!!