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LOW-FAT FARE Turkey cutlets make perfect match with potatoes and mushrooms



Published: Wed, February 2, 2005 @ 12:00 a.m.



ASSOCIATED PRESS

Broil it -- if you want to make flavorful meals without adding much oil. That's a helpful reminder, especially if it's supported by a series of recipes with good low-fat nutrition statistics.

This recipe for broiled turkey cutlets with potatoes and mushrooms is one of a quartet of dishes suggested in a feature in the special "light" January-February issue of Everyday Food magazine. A note with the recipe points out that turkey cutlets can be used instead of chicken cutlets in many recipes; they are particularly good broiled, sauteed or cut into strips and stir-fried.

In this recipe, Parmesan cheese helps brown the cutlets and keeps them moist during broiling.

TURKEY CUTLETS WITH POTATOES AND MUSHROOMS

1 pound red potatoes, cut into 1-inch pieces

11/2 pounds small white button mushrooms, stems trimmed

2 strips bacon (2 ounces), cut crosswise into 1/2-inch pieces

1/2 teaspoon dried sage

Coarse salt and ground pepper

8 turkey cutlets (3 to 4 ounces each)

1/2 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

Grainy mustard, for serving

Heat broiler. If using broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat.

On sheet or pan arrange potatoes and mushrooms in a single layer. Sprinkle with bacon, sage, 1 teaspoon salt and 1/4 teaspoon pepper.

Broil, tossing every 5 to 6 minutes, until potatoes are tender and browned, 20 to 25 minutes. transfer to a serving bowl (reserve sheet).

Place turkey cutlets on sheet; season with salt and pepper, and sprinkle with Parmesan cheese, dividing evenly. Broil until the cheese is golden and turkey is opaque throughout, 6 to 8 minutes.

Meanwhile, toss potatoes and mushrooms with parsley; season with salt and pepper. Keep warm.

Serve turkey cutlets with potato-mushroom mixture, accompanied by grainy mustard.

Makes 4 servings.

Nutrition information per serving: 395 cal., 5.9 g fat, 59.5 g pro, 24.8 g carbo., 2.4 g fiber.




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