Prep 20 mins
Cook 10 mins
From Cooking Light. Serving size: 2 cutlets and 1/4 c. bell pepper mixture. Per serving: 230 calories, 6.9 g fat, 26.3 g protein, 15.3 g carb, 2.2 g fiber, 74 mg cholesterol.
- 1 tablespoon vegetable oil
- 8 (2 ounce) turkey cutlets (each should weigh 2 oz.)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup sliced green onion
- 1 medium red bell pepper, cut into 1/4-inch slices
- 1 cup fat free chicken broth
- 1⁄4 cup raisins
- 1 tablespoon brown sugar
- 1 teaspoon allspice
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon cumin
- Let the vegetable oil get heated in a large nonstick skillet over medium-high heat.
- Sprinkle turkey cutlets w/ salt and pepper.
- Place cutlets in pan; cook 3 1/2 minutes on each side or until done.
- Remove cutlets from pan and keep warm.
- Add in onions and bell pepper to skillet; stir/saute for 2 minutes.
- Add in remaining ingredients; bring to a boil, cook until reduced to 1 cup (about 3 minutes).
- Serve sauce with turkey; couscous goes well with this.
Really good. Added a sliced big fat mushroom to the veggie saute. A great sauce that would lend itself well to other meat servings like chicken, for example. Easy to prepare. Used a couple of drops of stevia instead of sugar. And we did enjoy this with couscous and baked asparagus. Thanks for posting.
We enjoyed this, it had a nice little zing to it. the sauce complimented the turkey cutlets. Served it over noodles and with left over baked yam. I used only half of the called for brown sugar, splenda brown mix, and used dried cranberries instead of raisins. I also added mushrooms to the sautee. It made a plesant low fat meal, thanks for posting.