Simple to prepare, the unusual combination of parsnips, apples and shiitakes becomes a rich-tasting sauce.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1995
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

228.7 calories; protein 29g 58% DV; carbohydrates 17.9g 6% DV; exchange other carbs 1; dietary fiber 2.4g 10% DV; sugars 4.7g; fat 4.3g 7% DV; saturated fat 0.7g 4% DV; cholesterol 64.6mg 22% DV; vitamin a iu 44.3IU 1% DV; vitamin c 5.1mg 9% DV; folate 28.7mcg 7% DV; calcium 26.9mg 3% DV; iron 1.6mg 9% DV; magnesium 45.4mg 16% DV; potassium 454.4mg 13% DV; sodium 417.8mg 17% DV; thiamin 0.1mg 14% DV.