A low-fat dish that's also heartburn friendly!
1 Tbsp all-purpose flour
1 Tbsp freshly grated Parmesan Cheese
1/4 tsp salt
4 thin-sliced turkey cutlets
4 tsp olive oil
12oz. mushrooms, sliced
3 Tbsp white grape juice
2 Tbsp water
Ina a shallow bowl, combine flour, cheese and salt. Place turkey into the flour mixture and coat thoroughly.
Ina a large nonstick skillet heat 2 tsp olive oil over medium-high heat.
Add cutlets and cook for 4 minutes, turn and cook for an additional 4 minutes or until cutlets are no longer pink and the juices run clear. Place cutlets on a platter and set aside keeping warm.
Add remaining 2 tsps of olive oil to skillet. Add mushrooms and cook for 2 minutes, stirring frequently. Add grape juice and 2 Tbsps water to mushrooms.
Cook for 3 minutes or until mushrooms are tender.
You can add more water if the pan gets too dry. Pour mushrooms over turkey and serve.