Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 pounds turkey cutlets, (about 1/4 inch thick)
• 1 tablespoon canola oil
• 1 large parsnip, peeled and cut into 2-by-1/4-inch sticks
• 1 apple, cored and thinly sliced
• 4 ounces fresh shiitake mushrooms, stems discarded, caps sliced
• 2 tablespoon sherry vinegar or cider vinegar
• 1 cup reduced-sodium chicken broth
• 1 tablespoon finely chopped fresh sage, or 1 teaspoon dried rubbed sage

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Cooking Directions

Step 1

Combine flour, salt and pepper in a shallow dish. Lightly dredge turkey cutlets in the flour, shaking off the excess.

Step 2

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of the cutlets and sauté until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side. Transfer to a platter and keep warm. Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining cutlets in the same manner, transferring them to the platter when they are cooked.

Step 3

Add parsnips, apples and shiitakes to the pan and cook, shaking the pan occasionally, until the vegetables begin to soften, about 2 minutes. Add vinegar and stir to scrape up any browned bits. Add broth and simmer over medium heat until the vegetables are tender and the sauce has reduced, 8 to 10 minutes. Stir in sage. Spoon the vegetables and sauce over the turkey and serve.