Low Fat Turkey Cutlets With Dijon-cider Sauce Recipe

Ingredients

3 tablespoons all-purpose flour

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 teaspoon salt

-- plus more to taste

1/2 teaspoon freshly ground black pepper

-- plus more to taste

1 pinch cayenne pepper

1 pound turkey cutlets

3 teaspoons olive oil

1 large shallot, minced

1 cup apple cider

-- or unsweetened apple juice

2 tablespoons dijon mustard

Method

1.In a shallow pan, combine flour, thyme, majoram, 1/2 teaspoon salt, 1/2 teaspoon pepper and cayenne.

Dredge turkey lightly in flour mixture.

Discard any remaining flour mixture.

2.In a large skillet, heat 1 teaspoon oil over medium-high heat.

Add half the turkey and cook until golden outside and no longer pink inside, 1 to 2 minutes per side.

Transfer to a plate and tent with foil to keep warm.

Saute remaining turkey in another 1 teaspoon oil; add to previous batch.

3.Add remaining 1 teaspoon oil to the skillet.

Add shallot and cook, stirring, until softened, about 1 minute.

Add cider (or juice) and mustard.

Bring to a boil, scraping up any browned bits.

Cook until liquid is reduced by half, about 4 minutes.

Stir in any accumulated juices from the turkey.

Season with salt and pepper.

4.Arrange turkey on plates and spoon sauce over.

Serve immediately.

MAKES 4 SERVINGS.

220 calories per serving; 27 grams protein; 6 grams fat (1.

4 grams saturated fat); 13 grams carbohydrate; 340 mg sodium; 59 mg cholesterol; 0 grams fiber.

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