Thursday, March 31, 2011

Turkey Cutlets With Peas and Spring Onions

From LOSING IT! With Jillian Michaels
Wednesday, March 30, 2011

Turkey Cutlets With Peas and Spring Onions
With spring bringing some pretty inconsistent weather, you're just as likely to be in the mood for something warm and hearty as you are for something light and citrusy. If the former is the kind of mood you're in, this dish will definitely deliver. The presence of fresh peas and spring (baby) onions at your local farmers' market is usually a telltale sign that spring has arrived. Paired with lean organic turkey cutlets, this dish is easy to make, quick to clean up, great for leftovers, and a perfect choice to serve up at a dinner party.

Turkey Cutlets With Peas and Spring Onions


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

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.

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