1. Headline
  1. Headline

Video: Dinner time! Low-calorie lemon turkey cutlets

  1. Closed captioning of: Dinner time! Low-calorie lemon turkey cutlets

    >>> time to head into today's kitchen to find out what's cooking. we've got dinner planned, your favorite comfort foods get a low-calorie makeover.

    >> and we have "prevention" magazine's contributing chef.

    >> i love being here.

    >> this is a low-cal version.

    >> yes, a lemon turkey cutlet. a little piccata style, if you will. we pounded out some turkey breasts, can you even buy them like this. we do a lot dredge on a seasoned flour, a little salt, a little pepper. it goes into our egg.

    >> any cut in calories except the type of meat we're using.

    >> lean turkey, lean, delicious. less on the fat.

    >> and put it in a little bit of oil in the pan.

    >> what kind of oil are you using, hon?

    >> a little blended canola oil .

    >> this will stay in the pan about three minutes on each side. the egg batter i feel i always keeps it so tender. you know sometimes you think it can get a little dry, you're guaranteed this is going to be delicious.

    >> i have some lemon sliced which we're going to put that write in here and these are going to brown up beautifully.

    >> soften, too.

    >> soften, brown.

    >> you actually end up eating the lemons?

    >> you can definitely eat them, it's your preference, i love them.

    >> you want me to pour some stuff in?

    >> yes. we're going to brown it a little bit and add some white wine and chicken stock .

    >> white wine . throw that baby in there.

    >> it's going to reduce, so it will tenderize the lemons.

    >> for about 20 minutes ?

    >> not even. maybe about five to eight minutes.

    >> it goes pretty quick.

    >> look at that.

    >> this is under 30 minutes . you're using basically you're using one skillet.

    >> with the prevention we love easy, delicious.

    >> bring it over.

    >> we've got to taste it.

    >> put your cutlets back in here.

    >> thank you.

    >> let them get nice --

    >> i want to have some lemon and capers on it. that's what makes it delicious.

    >> what we're going to do to the sauce is add butter. we add with a little butter.

    >> excuse me, are you talking?

    >> 310 calorie as serving, how you cannot love that.

    >> unbelievably delicious.

    >> eggplant lasagna in the slow cooker . this is beautiful, we have sliced -- eggplant slices, we like to salt it a little , it brings out the bitter flavor that we kind of don't like. whole wheat, no boil lasagna noodles. layer a little marinara, you put your noodles in here. this is you can break them up and kind of fill in the crevices, we add our egg plant .

    >> this is genius.

    >> do you have to do this in this kind of pot?

    >> it's a slow cooker . it's going to cook for about -- four to five hours.

    >> look at it.

    >> it looks delicious.

    >> this is something, when i love the slow cooker . you set it, forget it. this is 394 calories a serving. all of these recipes are on the website.

    >> on our website.

    >> oh, my gosh. look at this.

    >> this is great.

    >> it's getting hot in here and it's not the oven.

    >> it's 98 degrees !

TODAY recipes
updated 4/4/2013 11:11:09 AM ET 2013-04-04T15:11:09

Recipe: Lemon turkey cutlets

Ingredients
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 4 boneless, skinless turkey breast cutlets (1 1/4 lb total), halved crosswise
  • 2 tbsp olive oil
  • 8 thin lemon slices (from 1/2 lemon)
  • 2 tbsp rinsed and drained capers or pitted green olives, chopped
  • 1/2 cup dry white wine
  • 1 cup reduced-sodium chicken broth
  • 1 tbsp unsalted butter
  • 1/4 cup chopped flat-leaf parsley (optional)
Preparation

1. Combine flour with ¼ tsp each salt and pepper on shallow plate. Beat egg with 1 tbsp water in a shallow bowl. Dredge turkey in flour mixture until coated, shaking off excess. Dip in egg mixture to coat, allowing excess to drip off.

2. Heat oil in a large skillet over medium-high heat. Add turkey and cook, turning, until golden brown and almost cooked through, 6 to 7 minutes. Remove to plate.

3. Add lemon slices and capers to skillet and cook, stirring, until lemon is golden brown, about 2 minutes. Remove lemon to plate. Add wine and then broth and simmer until slightly thickened, about 6 minutes.

4. Return turkey to skillet and stir in butter and parsley (if using). Simmer until turkey is cooked through, about 5 minutes longer. Top with lemon slices, if desired.

Leave out the lemon slices, if you prefer, and add 1 to 2 tbsp of fresh lemon juice in the last step for the same delicious hit of zing.

Try sprinkling with chopped cilantro or scallions, toasted coconut, and/or cashew pieces.

Serving Size

Makes 4 servings

Recipe: Eggplant lasagna

Ingredients
  • 1 medium eggplant (about 1 lb), cut into 1/4-inch rounds
  • 1 container (15 oz) part-skim ricotta
  • 2 large egg whites
  • 2 tbsp chopped fresh basil
  • 2 cloves garlic, minced
  • 1 tsp salt-free Italian herb seasoning
  • 3 1/2 cup marinara sauce, warmed
  • 12 whole wheat no-boil lasagna noodles (from 9 oz package)
  • 1 cup shredded Italian cheese blend
Preparation

1. Arrange eggplant in single layer on 2 racks. Sprinkle with 1 tsp salt. Let stand 10 minutes. Turn slices and repeat process. Briefly rinse eggplant and press firmly between 2 double layers of paper towels to dry.

2. Combine next 5 ingredients in bowl.

3. Coat slow cooker with cooking spray. Add 3/4 cup of the warm marinara. Top with 4 noodles, breaking into pieces to fit. Spread half of the ricotta mixture over noodles. Add 7 or 8 eggplant slices, overlapping to fit. Add 1 cup marinara and 1/4 cup of the shredded cheese. Repeat with 4 noodles, remaining ricotta, 7 or 8 eggplant slices, 1 cup marinara, and 1/4 cup shredded cheese. Top with 4 noodles and remaining 3/4 cup marinara.

4. Cover and cook until eggplant is very tender, 4 to 5 hours on low. Sprinkle remaining 1/2 cup shredded cheese over top. Cover and let stand until cheese melts, 5 minutes. Turn off slow cooker, uncover, and let stand 20 minutes.

Serving Size

Makes 6 servings

Discuss: What did you think of this recipe?

How many stars would you give the dish? If you made changes, tell us how you customized it.

Discussion comments

,

More on TODAY.com

  1. Digital Vision. / Getty Images

    3 mistakes every parent should avoid during the school year

    8/26/2014 3:04:03 PM +00:00 2014-08-26T15:04:03
  1. Courtesy Holly Spring Photograph

    Mom creates beautiful photo series for daughter born without a hand

    8/26/2014 3:28:20 PM +00:00 2014-08-26T15:28:20
  1. This $22 gadget could get you kicked off a flight

    On Sunday, a tiny gadget caused a fight to break out on United Flight 1462, forcing the plane to make an unscheduled stop at Chicago's O'Hare International Airport. No, it was not an iPod playing Justin Bieber on repeat.

    8/26/2014 6:30:46 PM +00:00 2014-08-26T18:30:46