Turkey cutlets are a time-starved cook's best friend. They cook quickly and don't require much fuss, especially in a favorite recipe for Turkey Picatta. Unfortunately my picatta version tastes best with loads of butter, not a ingredient in our January detox program.

So I turned to the internet searching for a turkey cutlet recipe with less fat. I've never checked out recipes on weight loss sites, until now. The Weight Watcher's turkey cutlet recipe using toasted almonds sounds good--and almonds are so healthy! I'll improvise according to my pantry and give the recipe a whirl.

Mentioning or even thinking the word "diet" spirals my body into a semi-starvation mode. I end up consuming way more calories than I normally would eat. Therefore I avoid "dieting" web sites like I avoid deep-fried twinkies.

There are various "turkey cutlet" options around town. The Louis Rich and Purdue brands are thin with a uniform size. They will cook faster than the turkey cutlets I used. I purchased freshly harvested turkey cutlets from Hiller's. They are somewhat irregular in size but, for even cooking, I trimmed and pounded them (under wax paper) to be a uniform thickness.

This recipe was delicious! I eschewed the margarine in the Weight Watcher recipe, I added a tad more extra virgin olive oil than they were offering, and I also added a bit of corn starch to thicken the thin sauce. We also ate more than the recommended portion sizes. I did, however, remain true (for the most part) to to the original recipe. I just refuse to call following this delicious Weight Watcher recipe, "dieting".

Yield: 4-6 servings Cost: apx. $15.00 Time: 45 minutes

Ingredients

8 turkey cutlets (3-4 ounces each), pounded if necessary to uniform thickness 3/4 cup freshly grated Parmesan (loosely packed) 1 teaspoon plus 1 tablespoon extra virgin olive oi 1/4 cup sliced almonds 1/2 teaspoon corn starch 1 cup chicken stock 1/2 cup dry white wine 1 teaspoon minced garlic 3 tablespoons chopped basil, plus several sprigs for garnish 2 teaspoons lemon juice, optional

Instructions

1. On a sheet of wax paper, season both sides of turkey cutlet with kosher salt and freshly ground pepper. Sprinkle both sides of the turkey with cheese, pressing cheese lightly into flesh to adhere. 2. In a large nonstick sauté pan, heat 1 teaspoon of oil. Sauté the almonds until golden brown. Remove from pan and reserve. 3. Add an additional tablespoon of oil to pan and sauté the turkey until cooked through, about 3-6 minutes on each side, depending on thickness of breast. Remove from pan and reserve. 4. Whisk the cornstarch into the chicken stock. Pour the stock, wine, garlic into the pan and bring to a boil. Boil until reduced by half and thickened slightly, about 10 minutes. Remove from heat; stir in the almonds, and basil. Reheat cutlets in sauce and serve.