Turkey Cutlets with Peas & Spring Onions

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

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

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2 Reviews for Turkey Cutlets with Peas & Spring Onions

11/25/2010

Anonymous

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.

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05/13/2010

Anonymous

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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