Breaded turkey cutlet served with a white wine sauce that's low fat and low calorie.
16 oz turkey breast cutlets
40 cherry tomatoes
1 tsp leaves thyme
2 tbsps drained capers
1 tbsp unsalted butter
2 tbsps chopped shallots
4 fl oz white wine
1/3 cup plain breadcrumbs
Cut off peel and pith from lemons. Cut into slices, then cut slices in half; reserve.
Spread breadcrumbs on waxed paper. Press cutlets into crumbs to coat.
Coat a large non-stick skillet with cooking spray and place over medium-high heat. Lightly spray cutlets with cooking spray.
Cook 2 1/2-minutes per side or until golden and no longer pink in thickest parts. Remove to a platter and keep warm.
Add tomatoes and thyme to skillet, raise heat to high, and cook, shaking pan, for 2 to 3 minutes or until tomato skins start to char and split in spots; transfer to platter.
Add wine, shallot, and capers to skillet; boil 1 minute or until wine is reduced by half.
Reduce heat and swirl in butter and reserved lemon slices until butter is emulsified.
Spoon over turkey and serve with tomatoes.
in 1 serving of Turkey Piccata.
, 31% carbs, 50% protein.
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