| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | tb | Frozen orange juice concentrate, undiluted |
| 1 | ts | Stone-ground mustard |
| 8 | Turkey cutlets, (2-ounce) | |
| 4 | Cloves garlic, crushed | |
| Vegetable cooking spray | ||
| 2 | ts | Reduced-calorie margarine |
INSTRUCTIONS
Combine orange juice and mustard in a bowl; stir well, and set aside. Prick both sides of cutlets with a fork; rub garlic onto both sides of cutlets. Coat a large nonstick skillet with cooking spray; add margarine, and place over medium-high heat until the margarine melts. Add cutlets, and cook 2 minutes on each side. Remove from skillet; set aside, and keep warm. Add orange juice mixture to skillet; place over low heat, and cook until thoroughly heated, stirring constantly. Yield: 4 servings (serving size: 2 cutlets). Per serving: 73 Calories; 2g Fat (21% calories from fat); 10g Protein; 4g Carbohydrate; 17mg Cholesterol; 641mg Sodium Serving Ideas : Spoon over cutlets. Recipe by: Cooking Light, Sept 1993, page 134 Posted to MC-Recipe Digest V1 #453 by [email protected] on Jan 28, 1997.
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