Ingredients
- 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
Directions
- 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.
- 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
Source: Light and Easy Diabetes Cuisine
Book Title: Light and Easy Diabetes Cuisine