Poached Turkey Paprika

Natural.Foodie's picture

Sep. 19, 2011


Turkey cutlets 1 Pound
Olive oil 3 Tablespoon
Paprika 1 Teaspoon
Black pepper 1/4 Teaspoon
Lemon juice 3 Tablespoon
Nonfat yogurt 1 Cup (16 tbs)
Dill weed 1 Teaspoon



1. Clean the cutlets

2. In a large pie plate, make a mixture of paprika, oil and the pepper and mix well


3. Place the cutlets between two sheets of waxed paper and use a meat mallet to beat the cutlet to an even thickness. Each fillet should now be about 1/3 to 1/2 inch in thickness.

4. Dip each fillet in to the prepared paprika mixture and coat each side

5. In a large nonstick pan, place the fillets and sprinkle over with lemon juice.

6. Cover and cook over medium-high heat for 8-10 minutes or till done. The turkey will look opaque and cooked.


7. In a small bowl, mix the yoghurt and the dill


8. Serve the chicken with the dill yoghurt mixture

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 261Calories from Fat 111

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 47 mg1.96%

Total Carbohydrates 15 g5%

Dietary Fiber %

Sugars 4 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet