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.