Honey-Mustard Turkey Cutlets & Potatoes (Printer-Friendly Version) | Eating Well
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Honey-Mustard Turkey Cutlets & Potatoes

http://www.eatingwell.com/recipes/honey_mustard_turkey_cutlets_potatoes.html

From EatingWell:  May/June 2008

Potatoes, leeks and turkey burst with intense flavor when roasted with honey, mustard and curry. Serve with: Steamed snow peas and carrots and a glass of white wine.

4 servings | Active Time: 25 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
  2. Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt on the prepared baking sheet. Bake for 15 minutes, stirring once.
  3. Meanwhile, whisk the remaining 1 tablespoon oil, honey, mustard and curry powder in a small bowl until smooth. Sprinkle both sides of cutlets with the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.
  4. Reduce heat to 400°F. Toss the leeks and potatoes with 2 tablespoons of the honey-mustard sauce. Place the cutlets on top of the vegetables and spread the remaining sauce over the cutlets. Return to the oven and bake until the turkey is cooked through and the potatoes are tender, 12 to 15 minutes more.

Nutrition

Per serving : 359 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 45 mg Cholesterol; 43 g Carbohydrates; 31 g Protein; 3 g Fiber; 551 mg Sodium; 615 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 4 lean meat