Turkey Cutlets with Parsnips, Apples & Shiitakes

Turkey Cutlets with Parsnips, Apples & Shiitakes

Simple to prepare, the unusual combination of parsnips, apples and shiitakes becomes a rich-tasting sauce.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
6 35 min 35 min

Directions

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

Cooking Instruction

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.


Nutrition

  • Serving: Per serving
  • Calories: 220
  • Carbohydrates: 18g
  • Fat: 3g
  • Protein: 30g
  • Dietary Fiber: 2g
  • Saturated Fat: 0g
  • Monounsaturated Fat: 1g
  • Cholesterol: 46mg
  • Potassium: 141mg
  • Sodium: 321mg
  • Exchanges: 1/2 starch, 1 vegetable, 4 very lean meat
  • Carbohydrate Servings: 1