Total Time
22mins
Prep 10 mins
Cook 12 mins

Tangy turkey from Cooking Light.

Ingredients Nutrition

Directions

  1. Place cutlets between 2 sheets of heavy duty plastic wrap, flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
  2. Dredge in flour, set aside.
  3. Heat 1 teaspoon oil in a large nonstick frypan over medium heat until hot.
  4. Add half of the cutlets, and cook 3 minutes on each side or until browned.
  5. Transfer cutlets to a serving platter, keep warm.
  6. Repeat procedure with remaining 1 teaspoon oil and cutlets.
  7. Sprinkle cutlets with salt, pepper and lemon juice.
  8. If desired, garnish with lemon slices and fresh sage sprigs.
Most Helpful

Light and delicious. I mixed some dried sage into the flour instead of sprinkling fresh at the end. It was the only recipe for turkey cytlets that didn't call for any kind of broth/stock so thank you for that. Overall a wonderful part of a light spring meal.

Katanashrp April 03, 2012

These are a great low-fat and low calorie weeknight dinner. It was definitely delicious and very fast to prepare. Thanks for posting it.

CaliforniaJan February 27, 2009

I used Italian Shake and Bake instead of flour and skipped the salt. It turned out excellent! Thanks!

PBShakes March 21, 2008