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Video: Dinner time! Low-calorie lemon turkey cutlets

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    >>> 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

  • 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)

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

  • 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

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

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