Turkey Cutlets With Peas and Spring Onions

Jillian Michael's had this recipe on her website this past week. I thought it sounded amazing! I will be adding it to our menu for the very near future.

Turkey Cutlets With Peas and Spring Onions

Ingredients

1/2 cup flour (preferably whole-wheat)

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1 pound organic turkey breast, cutlets or steaks, 1/4-inch thick

2 tablespoons extra virgin olive oil, divided

4 ounces organic shiitake mushrooms, stemmed and sliced (about 1 1/2 cups)

1 bunch organic spring onions (or scallions), sliced, whites and greens separated

1 cup reduced-sodium chicken broth

1/2 cup dry white wine, (such as Sauvignon Blanc)

1 cup organic peas, fresh or frozen (thawed)

1 teaspoon freshly grated lemon zest

Preparation

1. Whisk flour, 1/4 teaspoon salt and pepper in a shallow dish. Dredge each turkey cutlet in the flour mixture. Heat 1 tablespoon oil in a large 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.

3. 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.

Makes 4 servings.

 

Nutritional Facts

Number of Servings: 4

Amount Per Serving

Calories: 302

Total Fat: 8 g

Saturated Fat: 1 g

Cholesterol: 46 mg

Sodium: 471 mg

Total Carbohydrate: 19 g

Dietary Fiber: 3 g

Protein: 34 g