Turkey Cutlets with Cider-Dijon Sauce
This terrific recipe illustrates the basic principles of a sauté: First dredge the cutlets in flour so they brown beautifully, then cook them quickly in a hot skillet. Finally, splash one or more flavorful liquids (such as wine, broth or, here, cider) into the pan to create an instant sauce.
Source: EatingWell Magazine, November 1997
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: Instant flour, such as Wondra, creates an especially light, crisp crust on sautéed fillets of meat or fish.
Nutrition Facts
Per Serving:
272 calories; protein 28.9g; carbohydrates 13.5g; dietary fiber 0.4g; sugars 6.7g; fat 11.1g; saturated fat 1.5g; cholesterol 45mg; vitamin a iu 94.2IU; vitamin c 0.5mg; folate 2mcg; calcium 6.4mg; iron 1.9mg; magnesium 1.6mg; potassium 27.5mg; sodium 349.9mg.
Exchanges:
1 other carbohydrate
4 lean meat