If you like cutlets but don't like the higher fat content, try this turkey cutlet recipe. The lower fat content of this recipe, especially with the turkey instead of beef or pork, makes it heartburn friendly.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 4 turkey breast cutlets
- Nonstick vegetable cooking spray
- 4 teaspoons butter
- 4 tablespoons finely chopped celery
- 6 tablespoons chopped fresh parsley, divided in halves
- Dash of sage
- Dash of salt
- 2 slices whole-wheat bread, made into crumbs
- 4 teaspoons water
- 4 teaspoons vegetable oil
- 4 tablespoons flour
- 1 cup reduced-sodium chicken broth
- 1 teaspoons Worcestershire sauce
- 1 cup long-grain brown rice, cooked without salt or fat, prepared according to package instructions
- Preheat oven to 350 F.
- Place turkey cutlet between 2 pieces of plastic wrap and pound flat, until approximately 1/2 inch in thickness. Set aside.
- Spray a skillet with nonstick vegetable cooking spray and place over medium-high heat.
- Add butter and celery to skillet.
- Cook 2 minutes and then add 2 tablespoons parsley, sage, salt, bread crumbs, and water.
- Mix well and remove from heat.
- Place the bread crumb mixture on the turkey cutlets, and then roll-up.
- Place the turkey rolls seam side down in a baking dish that has been sprayed with nonstick cooking spray. Set aside.
- Add oil to another skillet placed over medium-high heat.
- Combine flour and broth in a small bowl, and then add to the skillet.
- Add the Worcestershire sauce.
- Stir 2 to 3 minutes with a wire whisk until thickened.
- Pour sauce over the turkey rolls, and cover dish with foil.
- Bake for 50 to 55 minutes or until no pink remains in the turkey.
- Serve turkey rolls over hot cooked rice with sauce from the baking dish.
- Top with remaining 2 tablespoons of parsley.
Each serving includes:
- Fat: 11 grams
- Protein: 48 grams
- Carbohydrates: 45 grams
- Total calories: 448