Turkey Scaloppine with Lemon Sauce

  • Prep 15 min
  • Total 15 min
  • Ingredients 13
  • Servings 6
Turkey Scaloppine with Lemon Sauce

Ingredients

Couscous

1
cup uncooked whole wheat couscous
1 1/2
cups water

Sauce

2
teaspoons all-purpose flour
1/4
teaspoon salt
1/8
teaspoon dried thyme leaves
1
cup fat-free (skim) milk
1
teaspoon all-natural butter-flavor granules
1/4
teaspoon grated lemon peel

Turkey

6
uncooked turkey breast slices (about 1 lb)
1/4
teaspoon salt
1/8
teaspoon pepper
1
tablespoon butter or margarine
2
tablespoons chopped fresh parsley

Steps

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  • 1
    Cook couscous in water as directed on package, omitting oil; cover to keep warm.
  • 2
    Meanwhile, in 1-quart saucepan, mix flour, 1/4 teaspoon salt, the thyme and milk until smooth. Cook over medium-high heat, stirring constantly, until bubbly and thickened. Remove from heat. Stir in butter-flavor granules and lemon peel until well blended; cover to keep warm.
  • 3
    Sprinkle both sides of turkey breast slices with 1/4 teaspoon salt and the pepper. In 10-inch nonstick skillet, melt butter over medium-high heat. Add turkey; cook 2 to 3 minutes, turning once, until no longer pink in center. Serve turkey slices with sauce over couscous; sprinkle with parsley.

Notes









Tips

Expert Tips

  • Couscous is the perfect pasta for fast dinners because it is so small and cooks in no time. Another benefit--kids just love it!

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
30
% Daily Value
Total Fat
3g
5%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
260mg
11%
Potassium
230mg
7%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
10%
Sugars
2g
Protein
23g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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