4 thin turkey cutlets (4–6 oz each), halved

1/2 tsp salt

8 whole fresh sage leaves

1 tbsp extra virgin olive oil

1/4 C balsamic vinegar

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Directions

Steam squash until tender when pierced with fork, about 10 minutes. Season cutlets with 1/4 teaspoon of the salt and black pepper to taste. Press sage leaf into center of each. Heat 1 1/2 teaspoons of the oil in skillet over medium high heat. Add 4 cutlets, leaf side down. Cook 1 to 1 1/2 minutes, until edges whiten. Flip and cook through. Repeat with remaining oil and cutlets. Set aside. Pour vinegar into skillet. Cook until reduced by half, about 2 minutes. Place squash in medium bowl, mash with fork, and season with remaining salt and pepper to taste. To serve, divide squash among 4 plates and top with 2 cutlet pieces and a drizzle of balsamic sauce. Serve with green salad, if desired.

 

Yield: 4 servings

Calories: 264

Fat: 5g

Fiber: 5g

 

 

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