Turkey Cutlets with Sage
Happy Healthy Holidays!
Turkey Cutlets with Sage use tender low-in-fat turkey breast cutlets with red wine vinegar. Flavored with herbs of garlic and sage.
4 teaspoons red wine vinegar
2 teaspoons minced garlic
2 teaspoons dried sage leaves
1 pound turkey breast cutlets
Salt and pepper, to taste
1/4 cup all-purpose flour
2 teaspoons olive oil
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon lemon juice
Lay a large sheet of plastic wrap on the counter; sprinkle with half the combine vinegar, garlic, and sage. Place cutlets on plastic wrap; sprinkle with remaining vinegar mixture. Sprinkle lightly with salt and pepper. Cover cutlets with second sheet of plastic wrap. Using kitchen mallet or bottom of heavy pan, pound cutlets to flatten. Let stand 5 minutes.
Sprinkle both sides of cutlets with flour. Heat oil in large skillet over medium-high heat; add half the cutlets and cook until browned on bottom, about 1-1/2 minutes. Turn and cook on second side until cooked through, about 3 minutes. Remove cutlets to oven-proof serving platter; keep warm. Repeat with remaining cutlets.
Heat broth and lemon juice to boiling in skillet; cook until reduced by half. Pour mixture over cutlets; serve immediately.
Did You Know?
Italian peasants eat Sage as a preservative of health, and many other country people eat the leaves with bread and butter, than which, it has been said, there is no better and more wholesome way of having it.
Recipe makes 4 servings
Serving size: 1 cutlet
Calories: 158; Fat: 4.5g; Cholesterol: 44.7g; Sodium: 63mg; Protein: 21.1g; Carbohydrate: 7g
Diabetic Exchanges: 1/2 Bread/Starch, 3 Meat
The date of the First Thanksgiving is not precisely known though we do know it occured between September 21st and November 9th, in 1621.