Photographer: Burris, Ken
Publish Date: 2008-11-01
Yield: 4 servings
Total Time: 30 minutes
Prep Time: 30 minutes
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.
- 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 1 1/2 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 grated lemon zest
- 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.
Per serving: 302 calories; 8 g fat (1 g saturated fat, 5g mono unsaturated fat); 46 mg cholesterol; 19 g carbohydrates; 34 g protein; 3 g fiber; 471 mg sodium; 140 mg potassium
Nutrtion Bonus: Iron (20% daily value), Vitamin A (20% dv), Vitamin C (20% dv), Folate (14% dv).
Exchanges: 1 starch, 4 very lean meat, 1 1/2 fat (mono)
Carbohydrate Servings: 1
- Degree of Difficulty
- Special Health Consideration(s)
- Low Calorie
- Low Carb
- Low Sat Fat
- Low Sodium
- Heart Healthy
- Healthy Weight
- Seasons & Occassions
- Baby Shower
- Bridal Shower
- Mother's Day
- Main Ingredient(s)
- Dish Type(s)
- Main Dish
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.