Peppered Turkey with Cranberry-Grape Relish

From EatingWell: January/February 1999 — Subscribe Now!

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.

Peppered Turkey with Cranberry-Grape Relish Recipe

4 servings

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

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

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

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.

Nutrition Bonus: Vitamin C (25% daily value).

2 Carbohydrate Serving

Exchanges: 1 fruit, 1 other carbohydrate, 4 lean meat