Turkey Piccata (eating Well)

We are not encouraged to forsake our sin by having our senses amused or our preferences coddled. The Gospel is inherently and irreducibly confrontational. It cuts against our perceived righteousness and self-sufficiency, demanding that we forsake cherished sin and trust in someone else to justify us. Entertainment is therefore a problematic medium for communicating the Gospel, because it nearly always obscures the most difficult aspects of it – the cost of repentance, the cross of discipleship, the narrowness of the Way. Some will disagree, arguing that drama can give unbelievers a helpful visual image of the Gospel. But we have already been given such visual images. They are the ordinances of baptism and the Lord’s Supper and the transformed lives of our Christian brothers and sisters (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Meats		Eat-lf mail, Poultry	4	Servings

INGREDIENTS

1		Lemon
1/3	c	All-purpose flour, for
		dredging
1/2	t	Salt
1/2	t	Black pepper
1	lb	Turkey breast cutlets, *see
		directions
2	t	Olive oil
1		Clove garlic, minced
1/2	c	Low sodium chicken broth
		defatted
1	T	Large capers, rinsed
1/2	t	Sugar
2	t	Whipped butter, or
		substitute
1	T	Chopped fresh parsley
2	c	Cooked barley
2	c	Broccoli, steamed

INSTRUCTIONS

CUTLETS: skinless, boneless turkey breast portions, cut into cutlets;
each cutlet cut in half for 8 pieces.  With a sharp knife, remove skin
and white pith from lemon and discard.  Working over a bowl, cut lemon
segments from their surrounding  membranes. Chop segments coarsely and
reserve with the juice. In a  shallow dish, combine flour, salt and
pepper. Lightly dredge turkey  in flour mixture, shaking off excess. In
a large nonstick skillet,  heat oil over medium-high heat. Add turkey
and cook until golden  brown on the outside and no longer pink inside,
2 to 3 minutes per  side. Transfer to a platter and keep warm. Add
garlic to the skillet  and cook, stirring, for several seconds. Add
chicken broth and bring  to a boil, stirring and scraping up any
browned bits. Cook for 1  minute. Stir in reserved lemon segments and
juice, capers and sugar;  cook for 30 seconds. Add butter. Spoon sauce
over turkey; sprinkle  with parsley and a grinding of black pepper.
Serve immediately.  PER SERVING: 190 calories: 27 grams protein; 5
grams fat (1.7 grams  saturated fat); 8 grams carbohydrate: 760 mg
sodium; 76 mg  cholesterol: 0 grams fiber.  NOTES: Turkey Piccata is
classic, quick and just under 200 calories.  MAKE IT A MEAL: Serve with
1/2 cup barley and 1/2 cup steamed  broccoli; include a few leaves.
Total 315 cals.  :>Recipe from article "Calorie Count Down" by
Elizabeth Hiser.  >Edited for Eat-Lowfat Mailing List by Pat Hanneman
(kitpath)  Recipe by: Elizabeth Hiser for Eating Well, Mar98  Posted to
EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb  21, 1998

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 568 Calories From Fat: 64 Total Fat: 7.3g Cholesterol: 52.3mg Sodium: 1456.8mg Potassium: 826.5mg Carbohydrates: 94.8g Fiber: 16.7g Sugar: 5.8g Protein: 33.1g