1 lb. turkey cutlets
1 1/2 tbsp. olive oil
1 tbsp. paprika
1/4 tsp. black pepper
3 tbsp. lemon juice
1 c. nonfat sour cream
1 tsp. dried dill
2 c. cooked wide egg noodles

Place the cutlets between sheets of waxed paper or plastic wrap and pound to an even thickness (1/3 to 1/2 inch) with a mallet.

In a pie plate, combine the oil, paprika and pepper. Dip the turkey in the mixture, coating both sides of each cutlet.

Place in a nonstick skillet in a single layer. Sprinkle with lemon juice. Cover and cook over medium high heat until turkey is opaque, 8 to 10 minutes.

In a small bowl, mix the sour cream and dill. Spoon over the cooked turkey. Serve with the noodles. Serves 4.