4 (4- or 5-ounce) turkey cutlets
\n1\/4 tsp. each salt and coarsely ground black pepper
\n1 T. olive oil
\n2 medium lemons
\n1 1\/2 tsp. cornstarch
\n3\/4 C. fat-free chicken broth
\n1 garlic clove, crushed with garlic press
\n2 T. chopped parsley
\nlemon-peel strips for garnish<\/p>\n
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.
\nThinly 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.<\/p>\n
Yield: 4 servings
\nCalories: 168
\nFat: 5g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n