This easy recipe from the Wellness Kitchen makes use of ultra lowfat turkey cutlets.
Yield: 4 servings
1 tablespoon olive oil
2 ounces prosciutto or Canadian bacon, diced (about 6 tablespoons)
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1 pound turkey cutlets, cut into 1/2-inch-wide strips
2 tablespoons flour
3 cloves garlic, finely chopped
1/4 cup fresh lemon juice
1 1/4 cups chicken broth
1/2 teaspoon salt
2 teaspoons cornstarch blended with 1 tablespoon water
In a large nonstick skillet, heat the oil over medium heat. Add the prosciutto and cook until it is lightly crisp, about 2 minutes. With a slotted spoon, transfer the prosciutto to a plate.
Dredge the turkey in the flour, shaking off the excess. Add the turkey to the skillet and stir-fry until golden brown and just cooked through, about 2 minutes. With a slotted spoon, transfer the turkey to the plate with the prosciutto.
Add the garlic and cook until tender, about 1 minute. Add the lemon juice, scraping up any browned bits from the bottom of the pan. Add the broth and salt, and bring to a boil. Boil 1 minute.
Add the cornstarch mixture and cook, stirring, until the sauce is slightly thickened, about 1 minute. Return the prosciutto and turkey to the pan and cook just until heated through, about 1 minute.