Sweet & Savory Cutlets
Miso is usually associated with Japanese cuisine, but here we've appropriated it to lend a decidedly un-Japanese sauce a rich taste. Garnish with fresh parsley and serve with brown basmati rice.
- 1/2 cup water
- 1/4 cup orange juice
- 2 tablespoons dry sherry, or Madeira (see Note)
- 1 tablespoon miso, preferably dark (see Note)
- 4 pitted prunes, diced
- 1/2 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- 8 ounces turkey cutlets
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 4 teaspoons extra-virgin olive oil, divided
- 1 small shallot, chopped
- 4 ounces white or cremini mushrooms, thickly sliced (2 cups)
- Combine water, orange juice, sherry (or Madeira) and miso in a medium bowl; whisk until smooth. Add prunes and rosemary; set aside.
- Place flour in a shallow dish. Season turkey with salt and pepper and lightly dredge in the flour, shaking off excess.
- Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add the turkey and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm. 4.Heat the remaining 2 teaspoons oil in the pan over medium heat. Add shallot and mushrooms; cook, stirring, until browned, 3 to 5 minutes. Add the miso mixture; cook, stirring, until slightly thickened, 2 to 3 minutes.
- Reduce heat to low and return the turkey and any accumulated juices to the pan. Simmer gently, spooning sauce over turkey, until heated through, about 1 minute.
Tips & Notes
- Notes: Sherry is a type of fortified wine originally from southern Spain. Don't use the "cooking sherry" sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
- Madeira, a fortified wine from the Portuguese island of Madeira, has a sweet, mellow flavor somewhat like sherry. Find it at liquor stores or in the wine section of the supermarket.
- Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way.
Per serving: 334 calories; 11 g fat (1 g sat, 7 g mono); 45 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 32 g protein; 2 g fiber; 430 mg sodium; 479 mg potassium.
Nutrition Bonus: Vitamin C (30% daily value), Iron (15% dv).
Carbohydrate Servings: 112
Exchanges: 1 fruit, 1 vegetable, 4 very lean meat, 2 fat
More From EatingWell
On a weekend morning, there’s nothing better than a hot stack...
Skip the store-bought candies and make your own! Try our...
Whether you’re vegan or entertaining a vegan guest for...
Thanksgiving dinner isn’t complete without an apple pie or...
The season of decorative holiday cookies is one of the most...
Whether you're looking for a quick breakfast or a refreshing...
Sweet potato casserole is a traditional Thanksgiving side...
Chicken is always a favorite for anyone looking for a protein...
The tartness of fresh cranberries is a flavorful addition to...
Make your own pickles! Get the most out of summer’s bounty by...
A piping-hot bowl of soup is a satisfying meal for a cozy...
Our healthy carrot recipes will help you get your fill of...
In just 10 minutes, make a delicious Thanksgiving appetizer...
Don't let muffins fool you: they may sound healthy, but many...
When it’s chilly outside, there’s no better way to warm up...
Wake up with these delicious and healthy recipes for homemade...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique