Source: Enlitened Kosher Cooking by Nechama Cohen

Almond and mustard breaded turkey cutlets with a light white wine sauce.

Servings

1 lb turkey breast tenderloin, raw , pounded thin, cut into 4 pieces
2 tbsp yellow mustard , divided
0.75 cup ground almonds
2 piece sliced whole wheat bread , or more if needed
1 tbsp olive oil
1 cooking spray
0.75 cup low fat unsalted chicken broth
0.25 cup white wine (dry)
1 tbsp fresh lemon juice
1 tbsp sugar free apricot jam

1 Pound turkey cutlets to 1/4-inch thickness. Spread cutlets with 1 tablespoon mustard, coating both sides.
2 Grind dried bread in processor until finely ground. Add the ground almonds and pulse a few times to get them very fine and incorporated with the bread crumbs (pulsing too much will make the crumbs sticky).
3 Pour into a plastic bag. Add 1 cutlet at a time, generously coating both sides.
4 Heat oil and non-stick cooking spray in a non-stick skillet over medium heat and lightly fry cutlets for 4-5 minutes on each side or until done, carefully turning once with a metal spatula. Remove to serving platter and keep warm.
5 Take the same skillet and scrape with the metal spatula to loosen any crumbs that stuck to the pan.
6 Add 1 tablespoon mustard, chicken broth, white wine, apricot jam, and lemon juice. Bring to a boil, then reduce heat and simmer 1 minute, stirring constantly.
7 Serve warm sauce over turkey cutlets.

Tip: Spray non-stick skillet with non-stick cooking spray. Spray the contents and roast over low-medium heat until golden. Toss occasionally to prevent scorching.