Turkey picatta my recipes skin#

With a sharp knife, remove skin and white pith from lemon and discard.

>Edited for Eat-Lowfat Mailing List by Pat Hanneman (kitpath) Recipe by: Elizabeth Hiser for Eating Well, Mar98 Posted to EAT-LF Digest by KitPATh on NOTESД¬UTLETS: skinless, boneless turkey breast portions, cut into cutlets each cutlet cut in half for 8 pieces. :>Recipe from article 'Calorie Count Down' by Elizabeth Hiser. MAKE IT A MEAL: Serve with 1/2 cup barley and 1/2 cup steamed broccoli include a few leaves. NOTES: Turkey Piccata is classic, quick and just under 200 calories. PER SERVING: 190 calories: 27 grams protein 5 grams fat (1.7 grams saturated fat) 8 grams carbohydrate: 760 mg sodium 76 mg cholesterol: 0 grams fiber. Spoon sauce over turkey sprinkle with parsley and a grinding of black pepper. Stir in reserved lemon segments and juice, capers and sugar cook for 30 seconds. Add chicken broth and bring to a boil, stirring and scraping up any browned bits. Add garlic to the skillet and cook, stirring, for several seconds. Add turkey and cook until golden brown on the outside and no longer pink inside, 2 to 3 minutes per side. In a large nonstick skillet, heat oil over medium-high heat. Lightly dredge turkey in flour mixture, shaking off excess.

In a shallow dish, combine flour, salt and pepper. Chop segments coarsely and reserve with the juice. CUTLETS: skinless, boneless turkey breast portions, cut into cutlets each cutlet cut in half for 8 pieces.