Have dinner on the table in only 35 minutes thanks to this easy-peasy turkey cutlet dinner with perfectly tender potatoes and green beans.
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Parsley Vinaigrette:
Method
Preheat oven to 425°F. Line baking sheet with parchment paper.
On prepared pan, toss together potatoes, 1 tbsp of the oil and 1/4 tsp each of the salt and pepper until combined. Bake until almost tender, about 10 minutes. Add green beans; toss to combine. Cook until vegetables are tender and lightly browned, about 10 minutes.
Parsley Vinaigrette: Meanwhile, in large bowl, whisk together oil, parsley, vinegar, garlic, salt and pepper. Reserve 1/3 cup of the mixture in small bowl. Add roasted vegetables to remaining mixture, tossing to coat.
Between plastic wrap, pound turkey to scant 1/4-inch thickness. Sprinkle with remaining 1/2 tsp each salt and pepper.
In skillet, heat 1 tbsp of the oil over medium-high heat. Cook half of the turkey, flipping once, until browned and no longer pink in centre, about 4 minutes. Repeat with remaining 1 tbsp oil and turkey.
Divide turkey and roasted vegetables among plates. Drizzle turkey with reserved Parsley Vinaigrette, if desired. Serve with lemon wedges (if using).
Test Kitchen Tip: Pounding the cutlets to the same thickness ensures even browning and quick cooking.
Nutritional facts PER SERVING: about
- Fibre 5 g
- Sodium 664 mg
- Sugars 4 g
- Protein 31 g
- Calories 393
- Total fat 20 g
- Potassium 999 mg
- Cholesterol 64 mg
- Saturated fat 2 g
- Total carbohydrate 25 g
%RDI
- Iron 20
- Folate 28
- Calcium 6
- Vitamin A 9
- Vitamin C 41
