Turkey Cutlets with Parsnips, Apples & Shiitakes

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From: EatingWell Magazine November/December 1995

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

Ingredients 6 servings

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  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 pounds turkey cutlets, (about 1/4 inch thick)
  • 1 tablespoon canola oil
  • 1 large parsnip, peeled and cut into 2-by-1/4-inch sticks
  • 1 apple, cored and thinly sliced
  • 4 ounces fresh shiitake mushrooms, stems discarded, caps sliced
  • 2 tablespoons sherry vinegar or cider vinegar
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon finely chopped fresh sage, or 1 teaspoon dried rubbed sage

Preparation

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  1. Combine flour, salt and pepper in a shallow dish. Lightly dredge turkey cutlets in the flour, shaking off the excess.
  2. 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.
  3. 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 information

  • Per serving: 229 calories; 4 g fat(1 g sat); 2 g fiber; 18 g carbohydrates; 29 g protein; 29 mcg folate; 65 mg cholesterol; 5 g sugars; 44 IU vitamin A; 5 mg vitamin C; 27 mg calcium; 2 mg iron; 418 mg sodium; 454 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 vegetable, 4 lean meat

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