Try this Turkey Cutlets with Balsamic-Glazed Peppers recipe, or contribute your own.
Suggest a better descriptionCombine the first 3 ingredients in a bowl, and set aside. Sprinkle salt and pepper over both sides of turkey; set aside. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add garlic; saute 30 seconds. Add turkey; cook 2 minutes on each side or until done. Remove turkey from skillet; set aside, and keep warm. Reduce heat to medium. Add bell pepper; saute 2 minutes. Add broth mixture to skillet; cook 30 seconds, stirring constantly. Spoon sauce over turkey. Yield: 4 servings (serving size: 3 ounces turkey and 1/3 cup glazed peppers). Note: One pound of chicken breast may be substituted for turkey breast cutlets, if desired. Place chicken between 2 pieces of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Proceed with recipe. Calories 180 (23% from fat); protein 27.4g; fat 4.5g; carbohydrate 6.4g; cholesterol 68mg; sodium 225mg. Weight Watcher Points: approximately 4 Recipe by: Best of Cooking Light Holidays, 1997 Posted to JEWISH-FOOD digest by Linda Shapiro
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 4 servings | ||
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Calories: 22 | ||
Calories from Fat: 7 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.1mg | 1 % | |
Potassium 33.7mg | 1 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.3g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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