4 Tbsp olive oil

2 tsp paprika

1/2 tsp pepper

5 Tbsp fresh lemon juice

2 cups nonfat plain yogurt or soy yogurt

2 Tbsp fresh dill

1.Pound the turkey cutlets with a meat mallet until they are an even thickness (1/3-1/2 inch thick).

2.Combine the olive oil, paprika, and black pepper on a plate.

3.Heat a large nonstick frying pan over medium-high heat.

4.Dip the turkey into the mixture and coat each side.

5.Place the turkey in the frying pan in a single layer.

6.Sprinkle the turkey with the lemon juice.

7.Cover and cook for 8-10 minutes or until the turkey is opaque.

8.Be careful not to overcook.

9.In a small bowl mix the yogurt and dill weed and serve along side the turkey.

10.SUBSTITUTION TIP: 2 teaspoons dried dill weed can be used instead of the fresh dill.