Turkey Cutlets with Balsamic-Brown Sugar Sauce

Yield: 4     (serving size: 3 oz. turkey + 2 tbsp. sauce)

1/4 cup all-purpose flour

1 tsp. salt

1 tsp. dried thyme

1/2 tsp. black pepper

1 lb. turkey cutlets

1 tbsp. olive oil

1/4 cup shallots, minced

2/3 cup dry red wine

2/3 cup fat-free, less-sodium chicken broth

1/4 cup balsamic vinegar

2 tbsp. brown sugar

1/4 tsp. salt

optional thyme sprigs

  1. Combine first (4) ingredients in a shallow dish; dredge turkey cutlets in flour mixture.
  2. Heat oil in a non-stick skillet over medium-high heat. Add cutlets; cook 3 minutes on each side or until done. Remove to serving platter; keep warm.
  3. Add shallots to pan and saute 1 minute over medium heat. Add wine and broth; stir with wooden spoon, scraping bottom of pan to loosen browned bits. Bring to boil and cook over medium heat 5 minutes. Add vinegar, sugar and 1/4 tsp. salt; bring to boil. Reduce heat and simmer 3 minutes. Spoon sauce over cutlets. Garnish with thyme sprigs, if desired.

CALORIES 216 (22% from fat); FAT 5.2g (sat. fat 1.1g); CHOL 68mg; SOD 928mg; CARB 12.6g; FIBER 0.4g; PROTEIN 27.8g

from The Complete Cooking Light Cookbook, 2000


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