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.

"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

Makes: 4 servings

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  • 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


  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.


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

Ease of Preparation
Total Time
30 minutes or less
Main Ingredient
Preparation/ Technique

Mother's Day
Type of Dish
Main dish, poultry
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