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Toasted Almond Turkey Cutlets
Four
3-oz. turkey cutlets
1 Tbsp grated Parmesan cheese
¼ tsp freshly ground pepper
2 tsp olive oil
2 Tbsp sliced almonds
½ cup low-sodium chicken broth
2 Tbsp dry white wine
2 garlic cloves, crushed
2 Tbsp chopped basil
1 tsp stick margarine
1 tsp fresh lemon juice
On a sheet of wax paper, sprinkle the turkey on both sides with the cheese and
pepper. In a large nonstick skillet, heat 1 teaspoon of the oil. Sauté the
turkey until cooked through, about 4 minutes on each side. Transfer to plate.
In the skillet, heat the remaining teaspoon of oil. Toast the almonds, stirring
constantly, until golden, about 1 minute. Transfer to a small bowl.
In the skillet, combine the both, wine, garlic and 2 tablespoons of water; bring
to a boil. Boil until reduced by half, about 5 minutes. Remove from heat; stir
in the almonds, basil, margarine and lemon juice. Serve the turkey topped with
the sauce.
Yield: 4 servings
4 POINTS per serving
Nutrition information: Per Serving: 183 Calories, 8 g Total Fat, 1 g Saturated
Fat, 54 mg Cholesterol, 85 mg Sodium, 3 g Total Carbohydrate, 0 Fiber, 23 g
Protein, 61 mg Calcium
