TURKEY CUTLETS WITH PEAS & SPRING ONIONS
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 Healthy in a Hurry Cookbook
Makes 4 servings.
Total: 30 minutes
• 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 1½ 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 created 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 V4 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 302 calories; 8 g fat (1 g sat, 5 g mono); 46 mg cholesterol; 19 g carbohydrate; 34 g protein; 3 g fiber; 471 mg sodium.
Nutrition Bonus -Iron (20% daily value). Vitamin A (20% dv). Vitamin C (20% dv), Folate (14% dv).