Lemon Sage Turkey Cutlets & Baked Sweet Potato Rounds

In shallow dish, combine bread crumbs, sage, lemon rind, salt and pepper; set aside.

Brush both sides of turkey with half of the oil; press into bread crumb mixture to coat all over.

In nonstick skillet, heat half of the remaining oil over medium-high heat; cook turkey, turning once, in batches and adding remaining oil as necessary, for about 5 minutes or until golden and no longer pink inside. Serve with lemon.

Additional information :

Baked Sweet Potato Rounds

Peel 1 lb (500 g) sweet potatoes; cut into generous 1/4-inch (5 mm) thick rounds. In bowl, toss with 2 tsp (10 mL) vegetable oil and 1 tsp (5 mL) dried thyme. Bake on greased baking sheet in 425°F (220°C) oven for 20 minutes or until tender and slightly browned. Sprinkle with 1/2 tsp (2 mL) salt.

Makes 4 servings.

Per serving: about 125 cal, 2 g pro, 2 g total fat (trace sat. fat), 24 g carb, 3 g fibre, 0 mg chol, 300 mg sodium. % RDI: 2% calcium, 6% iron, 170% vit A, 28% vit C, 5% folate.

Source : Canadian Living Magazine: April 2000