All the flavor of this delicious Italian favorite without the
1 whole lemon
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds turkey-breast cutlets
1 tablespoon olive oil
2 fresh garlic cloves
3/4 cup low-sodium chicken broth
1 tablespoon capers
1/2 teaspoon sugar
2 tablespoons chopped, fresh parsley
With a sharp knife, remove skin and white pith from lemon and
discard. Working over a bowl, cut lemon segments from their
surrounding skin. Chop segments and reserve with the juice.
In a shallow dish, combine flour, salt and pepper. Lightly dredge
turkey cutlets 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. 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.
Spoon sauce over turkey. Sprinkle with parsley and a grinding of
Analysis Per Serving:
Protein: 58 grams
Fat: 5 grams