Simple to prepare, the unusual combination of parsnips, apples and shiitakes becomes a rich-tasting sauce. Source: EatingWell Magazine, November/December 1995

EatingWell Test Kitchen
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Ingredients

Directions

  • Combine flour, salt and pepper in a shallow dish. Lightly dredge turkey cutlets in the flour, shaking off the excess.

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  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of the cutlets and saute until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side. Transfer to a platter and keep warm. Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining cutlets in the same manner, transferring them to the platter when they are cooked.

  • Add parsnips, apples and shiitakes to the pan and cook, shaking the pan occasionally, until the vegetables begin to soften, about 2 minutes. Add vinegar and stir to scrape up any browned bits. Add broth and simmer over medium heat until the vegetables are tender and the sauce has reduced, 8 to 10 minutes. Stir in sage. Spoon the vegetables and sauce over the turkey and serve.

Nutrition Facts

229 calories; 4.3 g total fat; 0.7 g saturated fat; 65 mg cholesterol; 418 mg sodium. 454 mg potassium; 17.9 g carbohydrates; 2.4 g fiber; 5 g sugar; 29 g protein; 44 IU vitamin a iu; 5 mg vitamin c; 29 mcg folate; 27 mg calcium; 2 mg iron; 45 mg magnesium;