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Turkey Cutlets with Peas & Spring Onions

:  June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

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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.


READER'S COMMENT:
"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...
Turkey Cutlets with Peas & Spring Onions Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  1. Whisk flour, 1/4 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 1/4 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

Per serving: 313 calories; 8 g fat ( 1 g sat , 5 g mono ); 45 mg cholesterol; 23 g carbohydrates; 34 g protein; 3 g fiber; 571 mg sodium; 223 mg potassium.

Nutrition Bonus: Iron (15% daily value), Vitamin A & C (20% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 4 lean meat, 1 fat


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Recipe Categories

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Turkey
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Holiday
Mother's Day
Style/Theme
Quick (total 30 min. or less)
Type of Dish
Main dish, poultry
Ethnic/Regional
American
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
June/July 2005
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