Simple to prepare, the unusual combination of parsnips, apples and shiitakes becomes a rich-tasting sauce.

Source: EatingWell Magazine, November/December 1995


Recipe Summary test

35 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Combine flour, salt and pepper in a shallow dish. Lightly dredge turkey cutlets in the flour, shaking off the excess.

  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of the cutlets and saute until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side. Transfer to a platter and keep warm. Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining cutlets in the same manner, transferring them to the platter when they are cooked.

  • Add parsnips, apples and shiitakes to the pan and cook, shaking the pan occasionally, until the vegetables begin to soften, about 2 minutes. Add vinegar and stir to scrape up any browned bits. Add broth and simmer over medium heat until the vegetables are tender and the sauce has reduced, 8 to 10 minutes. Stir in sage. Spoon the vegetables and sauce over the turkey and serve.

Nutrition Facts

229 calories; protein 29g; carbohydrates 17.9g; dietary fiber 2.4g; sugars 4.7g; fat 4.3g; saturated fat 0.7g; cholesterol 64.6mg; vitamin a iu 44.3IU; vitamin c 5.1mg; folate 28.7mcg; calcium 26.9mg; iron 1.6mg; magnesium 45.4mg; potassium 454.4mg; sodium 417.8mg; thiamin 0.1mg.

1/2 starch, 1 vegetable, 4 lean meat