Preparation and cooking time: 25 minutes


  • 1 1lb turkey breast or chicken cutlets
  • 2 teaspoons whole peppercorns
  • 2 lemons (one whole; one thinly sliced)
  • 1 cup sliced mushrooms
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard powder
  • . cup fresh parsley, chopped (or 2 teaspoons dried parsley)
  • 1 ounce brandy
  • 1 ounce fat-free Half & Half
  • 1 ounce water
  • Non-fat cooking spray


  • Pound cutlets to inch thickness.
  • Crush 1 teaspoon of the peppercorns to a course texture and sprinkle evenly over cutlets.
  • Spray large skillet with non-stick, non-fat cooking spray and heat over medium heat. Do not overheat.
  • Place turkey/chicken cutlets in skillet and squeeze juice from one whole lemon over cutlets.
  • Add mushrooms.
  • Sauté for 3-4 minutes on each side until browned.
  • Transfer to platter and cover to keep warm.
  • Combine the remaining whole peppercorns, Worcestershire sauce and mustard in a bowl and mix thoroughly.
  • Tip skillet toward you and add brandy.
  • Ignite the brandy with match until flame burns out.
  • Add Worcestershire mixture to skillet and stir until heated.
  • Pour over cutlets and garnish with sliced lemon and parsley and serve.

Serving Suggestions:

Quinoa pilaf and fresh steamed asparagus