Combine 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|
|Calories from Fat: 47 (20%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 235
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