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.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2005


Recipe Summary

30 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

313 calories; protein 33.3g; carbohydrates 22.5g; dietary fiber 2.9g; sugars 3.2g; fat 8g; saturated fat 1g; cholesterol 45mg; vitamin a iu 914.8IU; vitamin c 11.2mg; folate 37.5mcg; calcium 28.1mg; iron 3.1mg; magnesium 19.2mg; potassium 222.9mg; sodium 571.2mg; thiamin 0.2mg.

Reviews (2)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Tasty and easy I didnt have turkey but wanted to try the recipe so used chicken breasts instead. I was surprised how full of flavor and filling it was. Certainly don't feel like I'm depriving myself and on a diet with this recipe. Highly recommend this. Pros: Easy to make done in a short amount of time tasty and filling Read More
Rating: 4 stars
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) Read More
Rating: 4 stars
This was a good way to use low fat turkey breast.Tasty and easy to prepare Read More
Rating: 4 stars
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. Read More