CUTLETS: skinless, boneless turkey breast portions, cut into cutlets; each cutlet cut in half for 8 pieces. 1. With a sharp knife, remove skin and white pith from lemon and discard. Working over a bowl, cut lemon segments from their surrounding membranes. Chop segments coarsely and reserve with the juice. 2. In a shallow dish, combine flour, salt and pepper. Lightly dredge turkey in flour mixture, shaking off excess. In a large nonstick skillet, heat oil over medium-high heat. Add turkey and cook until golden brown on the outside and no longer pink inside, 2 to 3 minutes per side. Transfer to a platter and keep warm. 3. Add garlic to the skillet and cook, stirring, for several seconds. Add chicken broth and bring to a boil, stirring and scraping up any browned bits. Cook for 1 minute. Stir in reserved lemon segments and juice, capers and sugar; cook for 30 seconds. Add butter. 4. Spoon sauce over turkey; sprinkle with parsley and a grinding of black pepper. Serve immediately. PER SERVING: 190 calories: 27 grams protein; 5 grams fat (1.7 grams saturated fat); 8 grams carbohydrate: 760 mg sodium; 76 mg cholesterol: 0 grams fiber. NOTES: Turkey Piccata is classic, quick and just under 200 calories. MAKE IT A MEAL: Serve with 1/2 cup barley and 1/2 cup steamed broccoli; include a few leaves. Total 315 cals. :>Recipe from article "Calorie Count Down" by Elizabeth Hiser. >Edited for Eat-Lowfat Mailing List by Pat Hanneman (kitpath) Recipe by: Elizabeth Hiser for Eating Well, Mar98 Posted to EAT-LF Digest by KitPATh
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 4|
|Calories from Fat: 49 (8%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 51.6mg||16 %|
|Sodium 1440.8mg||50 %|
|Potassium 895.4mg||24 %|
|Total Carbohydrate 108.1g||32 %|
|Dietary Fiber 21.1g||85 %|
|Sugars, other 86.9g|
|Protein 33.5g||48 %|
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Calories per serving: 597
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