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.

Source: EatingWell Magazine, January/February 1999


Recipe Summary test

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; carbohydrates 26g; dietary fiber 1.1g; sugars 21.8g; fat 2.4g; saturated fat 0.3g; cholesterol 45mg; vitamin a iu 70.4IU; vitamin c 10.7mg; folate 6.6mcg; calcium 12.6mg; iron 1.8mg; magnesium 9.1mg; potassium 168.8mg; sodium 394.3mg; thiamin 0.1mg.

1 fruit, 1 other carbohydrate, 4 lean meat