Turkey Cutlets With Peas Spring Onions Recipes

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TURKEY CUTLETS WITH SNAP PEAS AND CARROTS



Turkey Cutlets with Snap Peas and Carrots image

Try a Betty Crocker skillet recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 5

1 lb uncooked turkey breast cutlets, about 1/4 inch thick
1/2 cup honey-Dijon dressing
1 cup baby-cut carrots, cut lengthwise in half
1/4 cup water
2 cups fresh sugar snap pea pods, strings removed

Steps:

  • Place turkey in shallow glass or plastic dish. Pour dressing over turkey; turn turkey to coat evenly. Cover dish; let stand 20 minutes at room temperature.
  • Spray 12-inch skillet with cooking spray; heat over medium heat. Drain dressing from turkey; pat turkey dry. Cook turkey in skillet 3 to 5 minutes, turning once, until brown.
  • Add carrots and water. Top turkey and carrots with pea pods. Cover; cook 7 to 9 minutes or until carrots are tender and turkey is no longer pink in center.

Nutrition Facts : Calories 240, Carbohydrate 8 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 5 g, TransFat 0 g

TURKEY CUTLETS WITH SPRINGTIME VEGETABLES



Turkey Cutlets with Springtime Vegetables image

Categories     Onion     turkey     Sauté     Low Cal     Leek     Pea     Carrot     White Wine     Spring     Healthy     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 9

8 ounces turkey cutlets or breast slices, cut crosswise into
1 1/2 teaspoons dried tarragon
2 tablespoons olive oil
1 cup thinly sliced leeks (white and pale green parts only)
3/4 cup peeled baby carrots (about 3 ounces), halved lengthwise
1 tablespoon all purpose flour
1 1/4 cups canned low-salt chicken broth
1/4 cup dry white wine
3/4 cup frozen petite peas

Steps:

  • Sprinkle turkey with 1 teaspoon tarragon, salt and pepper. Heat oil in heavy large skillet over high heat. Add turkey and sauté until no longer pink, about 2 minutes. Using slotted spoon, transfer turkey to plate. Reduce heat to medium. Add leeks, carrots and remaining 1/2 teaspoon tarragon to drippings in skillet. Cook until leeks begin to soften, about 3 minutes. Mix flour into vegetables and cook 1 minute. Gradually mix in broth and wine. Simmer uncovered until carrots are almost tender and sauce is thickened, stirring occasionally, about 10 minutes. Add peas and turkey. Simmer until vegetables are tender and turkey is cooked through, about 2 minutes longer. Season to taste with salt and pepper and serve.

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