good for Thankgiving leftovers
Pound cutlets with mallet until 1/4 inch thick. In skillet, heat 1 T oil over medium-high heat. Season turkey with salt and papper. In batches, cook turkey until cooked through, 2 minutes per side. Transfer turkey to plate.
Add 1 T oil and shallots to skillet; season with salt and pepper. Cook until shallots begin to soften, about 4 minutes. Add wine and rosemary and cook until syrupy, about 3 minutes. Add broth and cook until reduced by half, about 2 minutes. Return turkey to skillet and cook until warmed through, about 2 minutes.
Remove from heat and stir in butter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (86g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 70 | ||
Calories from Fat: 42 (60%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.7g | 6 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 198.6mg | 7 % | |
Potassium 121.8mg | 3 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.3g | ||
Protein 1g | 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: 70
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.