Try this Provencal Turkey Cutlets recipe, or contribute your own.
Suggest a better descriptionCombine flour, salt and pepper on waxed paper. Coat turkey with flour mimxture. Heat 1 teaspoon of oil in nonstick skillet. Add half the cutlets; brown on both sides, about 6 minutes. Remove from skillet. Repeat with another teaspoon oil and remaining cutlets. Saute zucchini, onion and garlic in remaining teaspoon of oil, in same skillet, until almost tender, about 2 minutes. Add tomatoes, orange rind, 1/4 cup orange juice and thyme. Simmer, covered for 5 minutes until vegetables are tender. Combine remaining orange juice and flour. Stir into skillet along with olives; cook, stirring, until mixture thickens and boils, about 2 minutes. Return cutlets to skillet. Cook, covered, until cutlets are cooked through, about 8 to 10 minutes. NOTES : Serve with couscous and a green salad sprinkled with feta cheese. Posted to FOODWINE Digest 08 Feb 97 by Laura Hunter
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 4 | ||
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Calories: 235 | ||
Calories from Fat: 47 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 81.8mg | 25 % | |
Sodium 339.5mg | 12 % | |
Potassium 838.3mg | 22 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 16.5g | ||
Protein 28.1g | 40 % | |
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: 235
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