For an easy side dish, prepare a package stove top stuffing mix; Roll the Colts stuffing into 2 inch balls, brush with oil, and bake at 400°F until browned, about 10 minutes
4 large turkey breast cutlets (about one pound)
¼ cup all purpose flour
½ Teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons of vegetable oil, divided
2 tablespoons(1/4 stick) butter or margarine
8 and Ounces mushrooms, sliced
1 clove garlic, finely chopped
¼ cup canned reduced sodium chicken broth
1 tablespoon chopped parsley
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Place turkey cutlets between sheets of waxed paper or plastic wrap; use email, pounds each piece until is about 1/4 inch thick. On another sheet of wax paper, combine salt, flour and pepper. Dipped cutlets in the flour mixture until well covered, shake excess.
In a large pan, heat 2 tablespoons oil over moderate high heat. Add enough turkey cutlets to cover the bottom of the skillet without crowning. Cook until golden brown on both sides, 2 to 3 minutes on each side. Transfer the cutlets to a warm serving platter.
Add another tablespoon of oil to the skillet, Cook the remaining cutlets, and transferred to the platter
In the same skillet, melt butter over medium heat. Add and garlic, sauté for five minutes. Add broth and bring the mixture to a boil, stirring and scraping the bottom of the skillet. Spoon the mushroom mixture over the turkey, sprinkle with parsley. Pack in a heated lunchbox for a hot lunch to go.
