Recipe: Turkey cutlets with almond sauce
I turned to the internet searching for a turkey cutlet recipe with less fat. I've never checked out recipes on weight loss sites, until now. The Weight Watcher's turkey cutlet recipe using toasted almonds sounds good--and almonds are so healthy. This recipe was delicious! I eschewed the margarine in the Weight Watcher recipe, I added a tad more extra virgin olive oil than they were offering, and I also added a bit of corn starch to thicken the thin sauce.
Yield: 4-6 servings
Cost: apx. $15.00
Time: 45 minutes
- 8 turkey cutlets (3-4 ounces each), pounded if necessary to uniform thickness
- 3/4 cup freshly grated Parmesan (loosely packed)
- 1 teaspoon plus 1 tablespoon extra virgin olive oil
- 1/4 cup sliced almonds
- 1/2 teaspoon corn starch
- 1 cup chicken stock
- 1/2 cup dry white wine
- 1 teaspoon minced garlic
- 3 tablespoons chopped basil, plus several sprigs for garnish
- 2 teaspoons lemon juice, optional
1. On a sheet of wax paper, season both sides of turkey cutlet with kosher salt and freshly ground pepper. Sprinkle both sides of the turkey with cheese, pressing cheese lightly into flesh to adhere.
2. In a large nonstick sauté pan, heat 1 teaspoon of oil. Sauté the almonds until golden brown. Remove from pan and reserve.
3. Add an additional tablespoon of oil to pan and sauté the turkey until cooked through, about 3-6 minutes on each side, depending on thickness of breast. Remove from pan and reserve.
4. Whisk the cornstarch into the chicken stock. Pour the stock, wine, garlic into the pan and bring to a boil. Boil until reduced by half and thickened slightly, about 10 minutes. Remove from heat; stir in the almonds, and basil. Reheat cutlets in sauce and serve.
This recipe was adapted by Peggy Lampman and originally posted on AnnArbor.com on Jan. 20, 2010.