Trotting Out the Turkey
It’s been about six months since Thanksgiving, so hopefully everyone has recovered from anygluts of holiday turkey.
Turkey cutlets can be good answer to weeknight dinner: Quick, easy and similar to, but not exactly like, ubiquitous chicken.
The recipe below shows one of many ways to dress up turkey cutlets—in this case with some mushrooms, Worcestershire sauce, lemon and mustard.
Sautéed Turkey Breast
1 lb. turkey breast cutlets
1/2 tsp. garlic powder
Salt and freshly ground pepper to taste
1 Tbsp. extra virgin olive oil
1/3 cup finely chopped mushroom caps
2 Tbsp. finely chopped shallots
1-2 Tbsp. freshly squeezed lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1 Tbsp. chopped fresh parsley
1 lemon, cut into 4 wedges
1. Sprinkle both sides of cutlets with garlic powder and rub in. Lightly salt and pepper.
2. Coat large skillet with oil and heat over medium heat for about 30 seconds. Place mushroom caps
and shallots in skillet, sauté for about 1 minute, then push vegetables to side of skillet.
3. Place turkey in skillet and sauté for 5-8 minutes on one side until browned; turn turkey and cook
another 5-8 minutes, stirring vegetables until turkey is cooked through – no longer pink in the
center.
4. Combine lemon juice, Worcestershire sauce and mustard in small bowl and mix well. Add to pan
and cook over low heat until heated through – about 1 minute. Top with a sprinkle of parsley, garnish with lemon wedges and serve.
Makes 4 servings.
Nutrition information for one serving: 130 calories, 3 g total fat (0 g saturated fat), 2 g carbohydrate, 23 g protein, 0 g
dietary fiber, 140 mg sodium.
Recipe and photo courtesy of American Institute for Cancer Research.
