Lower in saturated fat than chicken, turkey provides one of the leanest sources of animal protein. The nutrient-dense poultry also contains heart-healthy B vitamins and selenium. Round out this simple preparation with a side of steamed green beans.

　　

Ingredients

serves 4

　　4 turkey cutlets (about 4 ounces each)

　　Coarse salt and freshly ground pepper

　　2 tablespoons neutral-tasting oil, such as canola or safflower

　　1 1/2 cups diced tomato (1 large)

　　12 caper berries or 1/4 cup capers, rinsed and drained

　　

Step 1

Pat dry cutlets with paper towels and season both sides with 1/2 teaspoon salt, dividing evenly, and pepper. Heat 1 tablespoon oil in a large skillet over high until shimmering. Add 2 cutlets, and cook until golden brown on bottom, about 2 minutes. Flip and continue to cook until other side is golden brown, about 2 minutes more. Transfer cutlets to plates; reduce heat to medium, and repeat with remaining 1 tablespoon oil and 2 cutlets.

　　

Step 2

Add tomato to hot skillet. Cook, stirring, until juicy and just softened, about 2 minutes. Add caper berries, and stir to warm through; spoon mixture over turkey, dividing evenly, and serve.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 193

　　

Step 5

Saturated Fat: .5g

　　

Step 6

Unsaturated Fat: 6g

　　

Step 7

Cholesterol: 45mg

　　

Step 8

Carbohydrates: 2.7g

　　

Step 9

Protein: 28.7g

　　

Step 10

Sodium: 601mg

　　

Step 11

Fiber: .8g

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