Honey-Mustard Turkey Cutlets & Potatoes

Honey-Mustard Turkey Cutlets & Potatoes

3 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 medium leeks, white and light green parts only, thinly sliced
  • 1 pound Yukon Gold potatoes, thinly sliced
  • 2 tablespoons canola oil, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/4 teaspoon salt, divided
  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 1 1/2 teaspoons curry powder
  • 1 pound turkey cutlets


  • Active

  • Ready In

  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.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 364 calories; 8 g fat(1 g sat); 3 g fiber; 43 g carbohydrates; 31 g protein; 53 mcg folate; 70 mg cholesterol; 16 g sugars; 13 g added sugars; 1114 IU vitamin A; 29 mg vitamin C; 72 mg calcium; 4 mg iron; 362 mg sodium; 948 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value), Potassium (27% dv), Iron (22% dv), Vitamin A (20% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 2 vegetable, 4 lean meat

Reviews 3

November 12, 2013
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By: EatingWell User
good flavor, some adjustment to cooking methods Sliced leeks burn at such high roasting temperatures. I put vegetables and meat in a pyrex baking dish which I covered with foil. I added a little water to the mustard/honey sauce and made sure cutlets and potatoes had plenty of it. I then covered the dish with foil so the potatoes and cutlets would cook without drying out. Pros: nutritious and unusual Cons: directions need adjustments
February 25, 2013
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By: sharizaiger
If using chix tenders double cooking time to 0 min. Begin Turk cook w/ pots.
February 21, 2012
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By: EatingWell User
FULL OF FLAVOR No adjustments needed! Pros: Easy to make, fast, delicious and healthy!