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1 1/2 teaspoon lemon pepper
1 tablespoon paprika
3 tablespoon lemon juice
3/8 cup water
1 tablespoon unsalted margarine
Spray skillet with non-stick vegetable oil spray. Flatten cutlets to about 1/4 inch thickness. Place in skillet. Sprinkle with lemon pepper and paprika. Cook 3-4 mins, turn and cook 4-5 mins more or until done through. Remove trurkey from skillet. Add lemon juice, water and margarine. Heat until hot, stirring up and spices stuck on the bottom. Serve sauce over cutlets.
Yield: 4 Servings
Nutritional Information Per Serving: 198 cals, 34g protein, 5g total fat, 1g sat fat, 1 g polyunsat fat, 2g monounsat fat, 2g carbs, 0.9g fiber, 91mg sodium, 498mg potassium, 85mg cholestrol
Diabetic Exchanges: 0 starch, 0 fruit, 0 milk, 0 other carbs, 0 vegetable, o lean meat, 5 very lean meat, 0.5 fat
