4 (4- or 5-ounce) turkey cutlets
1/4 tsp. each salt and coarsely ground black pepper
1 T. olive oil
2 medium lemons
1 1/2 tsp. cornstarch
3/4 C. fat-free chicken broth
1 garlic clove, crushed with garlic press
2 T. chopped parsley
lemon-peel strips for garnish

Pound cutlets to 1/4-inch thickness between plastic wrap. Rub cutlets with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat until hot. Add cutlets and cook about 4 minutes or until golden; turn once. Transfer to platter to keep warm.
Thinly slice 1 lemon; reserve half the slices for garnish. From other lemon, grate 1/2 tsp. peel and squeeze 2 T. juice. In a C., whisk cornstarch with chicken broth. To same skillet, add garlic, lemon peel, lemon juice and half the lemon slices, and cook 30 seconds. Add chicken broth mixture; boil 1 minute. Stir in parsley. To serve, pour sauce over cutlets. Garnish with lemon slices and peel.

Yield: 4 servings
Calories: 168
Fat: 5g
Fiber: 0g