Ingredients Jump to Instructions ↓

  1. 1/2 cup 55g / 1.9oz Atkins Bake Mix

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  4. 2 1/2 lbs 1135g / 40oz Turkey cutlets

  5. 2 tablespoons 30ml Butter

  6. 1 tablespoon 15ml Vegetable oil

  7. 2/3 cup 157ml Reduced sodium chicken broth

  8. 2/3 cup 157ml Cream

  9. 2 tablespoons 30ml Green peppercorns - rinsed, and Lightly crushed

  10. 1 Sugar substitute

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oven to warm setting. Combine bake mix, pepper and salt on a plate. Lightly coat cutlets in mixture; tap off excess. Heat butter and oil in a large nonstick skillet over medium heat. Cook cutlets 2 minutes per side until light gold and just cooked through. Transfer to a platter; place in oven to keep warm. Add chicken broth and cream to skillet. Cook, stirring occasionally, 10 minutes, until liquid is reduced to 1 cup. Stir in peppercorns and sugar substitute. Cook 3 minutes more. Season to taste with salt and pepper. Spoon sauce over cutlets. This recipe yields 4 servings. Carbohydrates: 4 grams Net Carbs: 3 grams Fiber: 1 grams Protein: 76 grams Fat: 19 grams Calories: 544 Description: "Green peppercorns are immature berries from the same plant that gives us black pepper. They have a floral, nutty taste with a hint of sweetness, and much less heat than black."


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