2 medium-size lemons
1 tablespoon chopped fresh sage or 3/4 teaspoon dried sage leaves
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 garlic clove, crushed
1 pound of Turkey cutlets
Grate enough lemon peel to equal 2 teaspoons. Cut each lemon in half; squeeze juice from 3 halves into small bowl. Mix lemon juice, lemon peel, sage, vegetable oil, salt, pepper, and garlic. Place turkey cutlets on grill over high heat. Cook cutlets 5 to 7 minutes, brushing with lemon mixture often and turning them once until turkey is no longer a pink color throughout. Arrange turkey cutlets on dinner plates. Squeeze juice from remaining lemon half over turkey cutlets.
Makes 4 servings.
Calories 145 Fat 6 g Carbs 3 g Sodium 305 mg Fiber 0 g.