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Preparation Time: 5 minutes
You Will Need
1 tablespoon flour
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 turkey breast cutlets (about 1/2 pound total), 1/4 inch thick
1 1/2 teaspoons olive oil
1 1/2 teaspoons unsalted margarine
1 tablespoon fresh lemon juice
1 tablespoon minced fresh flat-leaf parsley
What to Do
1. Combine flour, salt, and pepper together on a plate. Press turkey cutlets in flour mixture, coating evenly and shaking off excess; set aside.
2. Heat oil and margarine in a heavy 10-inch nonstick skillet 1 minute over medium-high heat. Add cutlets and cook 1 to 2 minutes per side, until browned. Transfer to a plate lined with paper towels to drain.
3. Reduce heat to medium. Add lemon juice and parsley to skillet, stirring with a wooden spoon to loosen the browned bits in pan. Return cutlets to skillet and cook 1 to 2 minutes, until heated through, basting often with the lemon-parsley sauce.
Per serving: Calories 200, fat 8 g, saturated fat 2 g, cholesterol 70 mg, sodium 217 mg, carbohydrate 4 g, fiber 0 g, protein 27 g.
Tips:
Be sure to use the heaviest skillet you have when cooking poultry cutlets. Because the meat cooks very quickly, it is important that the heat in the pan is evenly distributed --and the thicker the skillet, the more even the heat.
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