• 1 tablespoon black peppercorns
  • 1 pound turkey breast cutlets, 1/4 inch thick
  • 1 tablespoon whipped butter
  • 1/2 cup dry white wine
  • 1 tablespoon brandy
  • 1 tablespoon chopped parsley


  1. Crush peppercorns in a blender or with a mortar and pestle. Press crushed peppercorns firmly into both sides of turkey cutlet. Pound cutlets with the side of a cleaver to make peppercorns adhere.
  2. In a non-stick skillet, heat butter. Cook turkey about 4 minutes on each side. Remove to a warm platter. Add wine and brandy to skillet and bring to a boil, reducing liquid to 1/4 cup. Spoon over the turkey and garnish with parsley.

Recipe Yield: Serves: 4

Nutritional Information Per Serving:

Calories: 158
Fat: 3 grams
Sodium: 68 milligrams
Cholesterol: 78 milligrams
Protein: 25 grams
Carbohydrates: 1 grams

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Diabetic Exchanges

3 Low-Fat Meat

Book Title: Light and Easy Diabetes Cuisine