For light cuisine at its best, try these turkey breast cutlets. The meat is pounded out thin, quickly sauteed, and topped with strips of red or yellow bell pepper for a splash of bright color.

Turkey Scaloppine with Peppers

1 pound boneless turkey breast, cut into 1/4-inch thick slices

2 tablespoons butter or margarine

3 medium-size red or yellow bell peppers, seeded and cut into 1/4-inch wide strips

2 tablespoons all-purpose flour

1 tablespoon vegetable oil

1/3 cup shredded Swiss or fontina cheese

Salt and freshly ground pepper to taste

Lemon wedges for accompaniment

1. Rinse turkey and pat dry. Place each turkey slice between 2 sheets of plastic wrap or wax paper; pound with a flat-surfaced mallet until about 1/8-inch thick.
2. Melt 1 tablespoon of the butter in a wide frying pan over medium heat. Add bell peppers; cook, stirring often, until softened, 10 to 12 minutes. Remove from pan with a slotted spoon.
3. Dredge turkey slices in flour.
4. Melt remaining 1 tablespoon butter in oil in frying pan over medium-high heat. Add turkey, a few pieces at a time (do not crowd pan); cook, turning once, until lightly browned on both sides, 1 1/2 to 2 minutes. As turkey is cooked, transfer it to an ovenproof serving dish, overlapping pieces slightly; keep warm.
5. When all turkey has been cooked, spoon bell peppers over top and sprinkle evenly with cheese.
6. Bake in a 400°F (205°C) oven just until cheese is melted, 3 to 5 minutes. Season to taste with salt and pepper and serve with lemon wedges.

Makes 4 servings.