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Suggest a better descriptionDirections: Place the flour, salt and pepper into a bowl. Dredge the turkey cutlets in the flour on both sides. Dip the cutlet into the beaten eggs and then coat the cutlet with the Italian bread crumbs. In a large saute pan, heat the olive oil. Add the minced shallots and saute briefly. Place the cutlets into the pan and saute for 3-4 minutes on each side until golden. Squeeze the lemon juice over the cutlets and then pour the dry sherry into the pan. Add the capers and cook for 1 minute. Garnish with parsley and serve. Serves 4.
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Serving Size: 1 Serving (1261g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1934 | ||
Calories from Fat: 674 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.9g | 100 % | |
Saturated Fat 19.9g | 99 % | |
Monounsaturated Fat 31.9g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 2308.2mg | 710 % | |
Sodium 7429.6mg | 256 % | |
Potassium 2584.3mg | 68 % | |
Total Carbohydrate 137.9g | 41 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 129.3g | ||
Protein 157.9g | 226 % | |
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: 1934
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