Total Time
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.

Ingredients Nutrition


  1. Let the vegetable oil get heated in a large nonstick skillet over medium-high heat.
  2. Sprinkle turkey cutlets w/ salt and pepper.
  3. Place cutlets in pan; cook 3 1/2 minutes on each side or until done.
  4. Remove cutlets from pan and keep warm.
  5. Add in onions and bell pepper to skillet; stir/saute for 2 minutes.
  6. Add in remaining ingredients; bring to a boil, cook until reduced to 1 cup (about 3 minutes).
  7. Serve sauce with turkey; couscous goes well with this.


Most Helpful

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.

woodland hues May 07, 2006

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.

Derf May 27, 2009

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