Who thought healthy cooking and cajun cooking could go together? The Junior League of Baton Rouge! Classic Louisiana cooking for our health-conscious age. This book features 700 recipes to help you trim the fat and calories, but not the taste. All recipes have nutritional analysis
1/2 cup fresh or frozen cranberries or blueberries
1/4 cup port wine or cranberry juice
1 tablespoon all-purpose flour
1/4 teaspoon sage
1 pound skinless turkey cutlets, pounded to 1/ 4-inch thick
1 tablespoon vegetable oil
2 slices white bread, crumbled
2 tablespoons chopped Italian parsley, plus extra sprigs for garnish
1/4 teaspoon each black pepper and white pepper
Peel and cut potato into 1-inch chunks. Bring brussels sprouts and potato to a boil in enough water to cover. Reduce heat, cover, and simmer until vegetables are tender. Drain, and toss with 1 tablespoon margarine and 1/4 teaspoon salt.
Meanwhile, in 1-quart saucepan, bring berries and port (or cranberry juice) to a boil; reduce heat and simmer, uncovered, until liquid is absorbed and berries are tender.
In small dish, combine flour, sage, and 1/4 teaspoon salt; coat cutlets with mixture.
Heat vegetable oil in 12-inch nonstick skillet over medium heat and saute cutlets until lightly browned and cooked through, about 4 minutes. Remove and cover with foil to keep warm.
In same skillet, heat 1 tablespoon margarine. Add bread crumbs and cook until golden and crisp, stirring occasionally. Add berries, parsley, and pepper; toss.
Top turkey with mixture. Serve with vegetables and garnish with parsley sprigs.
