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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mustard Crusted Turkey

Source: Enlitened Kosher Cooking by Nechama Cohen

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

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	154.8

Total Carbs	5.8 g

Dietary Fiber	1.6 g

Sugars	0.9 g

Total Fat	7.2 g

Saturated Fat	0.7 g

Unsaturated Fat	1.3 g

Potassium	88.8 mg

Protein	17.3 g

Sodium	134.5 mg

Dietary Exchanges 7.2 Fat, 0.0 Fruits, 1.1 Meat, 0.0 Other Carbs, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Pound turkey cutlets to 1/4-inch thickness. Spread cutlets with 1 tablespoon mustard, coating both sides.
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).
Pour into a plastic bag. Add 1 cutlet at a time, generously coating both sides.
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.
Take the same skillet and scrape with the metal spatula to loosen any crumbs that stuck to the pan.
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.
Serve warm sauce over turkey cutlets.