* Exported from MasterCook *

                     Flash in the Pan Turkey Cutlets

Recipe By     :Richard Simmons
Serving Size  : 4     Preparation Time :0:00
Categories    : Farewell To Fat Cookbook        Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  turkey tenderloin -- cut thin
  2        tablespoons  Dijon-style mustard
     1/2           cup  bread crumbs, seasoned -- Italian style
  2        tablespoons  parmesan cheese -- grated
  1         tablespoon  fresh parsley -- chopped
     1/2      teaspoon  salt
     1/2      teaspoon  lemon pepper -- salt free
                        non-stick cooking spray -- olive oil flavor
     1/2           cup  dry white wine
  2               cups  sliced mushrooms
  12                    asparagus spears -- fresh or thawed frozen
  1         tablespoon  capers -- rinsed and drained, optional

Using a meat mallet or bottom of a heavy skillet or rolling pin, pound turkey between 2 pieces of waxed paper. Spread Dijon mustard on both sides of each turkey slice. In plastic bag, mix together bread crumbs, cheese, parsley, salt, and lemon-pepper. Add turkey, shake to coat.

Coat a large non-stick skillet with nonstick cooking spray and heat over medium-high heat. Have wine on hand in a liquid measuring cup. Add turkey, cook for 30 seconds. If it starts to brown too quickly or stick to the pan, add  a splash of wine (about 2 tablespoons). Turn turkey over. Cook on second side 30 seconds more, adding another splash of wine.

Cover skillet. Remove from heat. Let stand one to 2 minutes. Remove turkey from pan and keep warm.

Lightly coat pan again with cooking spray if needed. Heat skillet again over high heat. Add mushrooms, stirring, until lightly browned, about 1 minute. Add a splash of wine and shake pan to prevent sticking. Add asparagus together with rremaining wine. Cover and heat through, 1 - 2 minutes. Serve turkey with mushrooms and asparagus. Sprinkle with capers, if desired.

Source:
  "Farewell to Fat Cookbook (page 102)"
Copyright:
  "1996"

                                    - - - - - - - - - - - - - - - - - - - 

NOTES : Per Serving

263 calories
31 g protein
7 g fat (26% fat)
15 g carbohydrate
820 mg sodium
67 mg cholesterol

Exchanges: 1/2 Grain(Starch) 
3 1/2 Lean Meat 
1 Vegetable
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0