Turkey Cutlets with Peas & Spring Onions

Turkey Cutlets with Peas & Spring Onions

4 Reviews
From: EatingWell Magazine, June/July 2005

Peas and baby onions are harbingers of spring, the first sign that warm weather's on its way. With turkey cutlets and a simple white wine sauce, they pair up in this flavorful dish that calls out for mashed roots or steamed asparagus on the side.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ cup all-purpose flour
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • 1 pound ¼-inch-thick turkey breast cutlets, or steaks
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 ounces shiitake mushrooms, stemmed and sliced (about 1½ cups)
  • 1 bunch spring onions, or scallions, sliced, whites and greens separated
  • 1 cup reduced-sodium chicken broth
  • ½ cup dry white wine
  • 1 cup peas, fresh or frozen, thawed
  • 1 teaspoon freshly grated lemon zest


  • Active

  • Ready In

  1. Whisk flour, ¼ teaspoon salt and pepper in a shallow dish. Dredge each turkey cutlet (or steak) in the flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until lightly golden, 2 to 3 minutes per side. Transfer to a plate; cover with foil to keep warm.
  2. Add the remaining 1 tablespoon oil to the pan and heat over medium-high heat. Add mushrooms and onion (or scallion) whites and cook, stirring often, until the mushrooms are browned and the whites are slightly softened, 2 to 3 minutes. Add broth, wine and the remaining ¼ teaspoon salt; cook, stirring occasionally, until the sauce is slightly reduced, 2 to 3 minutes. Stir in peas and onion (or scallion) greens and cook, stirring, until heated through, about 1 minute. Stir in lemon zest. Nestle the turkey into the vegetables along with any accumulated juices from the plate. Cook, turning the cutlets once, until heated through, 1 to 2 minutes.

Nutrition information

  • Serving size: 3 oz. turkey cutlet & ¼ cup peas
  • Per serving: 313 calories; 8 g fat(1 g sat); 3 g fiber; 23 g carbohydrates; 33 g protein; 37 mcg folate; 45 mg cholesterol; 3 g sugars; 915 IU vitamin A; 11 mg vitamin C; 28 mg calcium; 3 mg iron; 571 mg sodium; 223 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 4 lean meat, 1½ fat (mono)

Reviews 4

February 14, 2015
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By: Suzanne Stoltz
Tasty and easy I didnt have turkey but wanted to try the recipe so used chicken breasts instead. I was surprised how full of flavor and filling it was. Certainly don't feel like I'm depriving myself and on a diet with this recipe. Highly recommend this. Pros: Easy to make, done in a short amount of time, tasty and filling
August 08, 2013
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By: EatingWell User
This was a good way to use low fat turkey breast.Tasty and easy to prepare
November 25, 2010
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By: EatingWell User
I made this recipe for our Thanksgiving meal. I don't' have a stove top so I used my electric skillet. It was a very satisfying main dish along with the other sides I made today. The recipe didn't specify what to do with the left over flour that the cutlets are coated in so I put the rest in the skillet and had to add more broth, but made for a nice gravy. Other than that, I followed the recipe as is and it was well received. I would make this again.
May 13, 2010
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By: EatingWell User
Don't be afraid to lightly brown these cutlets. Unlike chicken, they remain juicy and tender when cooked in this fashion. A faux flavor of oven roasted turkey comes through. (please people, don't cover food with aluminum foil to keep it warm. aluminum draws the heat out. use plastic wrap instead)
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