| 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 igor@digex.net on Jan 28, 1997.
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