Recipe

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• 1 (1 1/2-lb) package turkey cutlets
• 2 garlic cloves, cut in half
• 3/4 tsp dried tarragon
• 1/4 tsp salt
• 1/4 tsp pepper
• cooking spray
• 1 tbsp extravirgin olive oil
• 1/4 cup lemon juice
• 1/4 cup dry white wine
• 2 tbsp chopped fresh parsley

• 1 Rub both sides of each turkey cutlet with garlic halves. Discard garlic halves.
• 2 Combine tarragon, salt, and pepper. Set aside.
• 3 Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add half of cutlets. Sprinkle half of tarragon mixture over cutlets. Cook 3 minutes on each side or until cutlets are done. Transfer cutlets to a serving platter; keep warm. Repeat procedure with remaining cutlets and tarragon mixture.
• 4 Add lemon juice and white wine to pan. Increase heat to high, and cook 1 minute, stirring constantly. Spoon wine mixture over turkey cutlets. Sprinkle with parsley.
• 5 carbo rating: 2