Try these citrus-flavored cutlets with sweet potatoes sprinkled with nutmeg. If you double the recipe except the pineapple slices, you’ll have enough turkey for Turkey Tortilla Soup (page 54), too.
Recipe information
Yield
serves 4, 3 ounces turkey and 1 pineapple ring per serving
Ingredients
Preparation
Step 1
In a large shallow glass dish, stir together the lime juice, liqueur, oil, oregano, and pepper. Add the turkey, turning to coat. Refrigerate, covered, for 10 minutes to 8 hours, turning occasionally if marinating more than 10 minutes.
Step 2
Preheat the grill on medium high.
Step 3
Discard the marinade. Grill the turkey for 4 to 5 minutes on each side, or until no longer pink in the center, turning once. Transfer to a platter.
Step 4
Meanwhile, grill the pineapple slices for 1 minute on each side. Place on the turkey.
Cook’s Tip
Step 5
To make cutlets from a turkey breast, use a sharp knife and slice the turkey at a slight angle into 1/2-inch cutlets.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 149
Step 8
Total Fat: 1.0g
Step 9
Saturated: 0.5g
Step 10
Trans: 0.0g
Step 11
Polyunsaturated: 0.5g
Step 12
Monounsaturated: 0.0g
Step 13
Cholesterol: 73mg
Step 14
Sodium: 53mg
Step 15
Carbohydrates: 8g
Step 16
Fiber: 1g
Step 17
Sugars: 7g
Step 18
Protein: 26g
Step 19
Dietary Exchanges
Step 20
1/2 Fruit
Step 21
3 Very Lean Meat
