Lemon Sage Turkey Cutlets & Baked Sweet Potato Rounds

Lemon Sage Turkey Cutlets & Baked Sweet Potato Rounds Author: Canadian Living Credits: Lemon Sage Turkey Cutlets & Baked Sweet Potato Rounds

Serve with Steamed Broccoli — Baked Sweet Potato Rounds.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2000

Ingredients

  • 1/2 cup dry breadcrumbs
  • 1 teaspoon crumbled dried sage
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb turkey cutlet (scaloppine)
  • 2 tablespoons vegetable oil
  • lemon wedges

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 315 mg
  • Protein 28 g
  • Calories 243.0
  • Total fat 9 g
  • Cholesterol 68 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Sage Turkey Cutlets & Baked Sweet Potato Rounds

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