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Breaded turkey cutlet served with a white wine sauce that's low fat and low calorie.
- Cut off peel and pith from lemons. Cut into slices, then cut slices in half; reserve.
- Spread breadcrumbs on waxed paper. Press cutlets into crumbs to coat.
- Coat a large non-stick skillet with cooking spray and place over medium-high heat. Lightly spray cutlets with cooking spray.
- Cook 2 1/2-minutes per side or until golden and no longer pink in thickest parts. Remove to a platter and keep warm.
- Add tomatoes and thyme to skillet, raise heat to high, and cook, shaking pan, for 2 to 3 minutes or until tomato skins start to char and split in spots; transfer to platter.
- Add wine, shallot, and capers to skillet; boil 1 minute or until wine is reduced by half.
- Reduce heat and swirl in butter and reserved lemon slices until butter is emulsified.
- Spoon over turkey and serve with tomatoes.
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