Dinner · American · 4 servings
Turkey Cutlets with Cauliflower and Carrots
Quick skillet turkey cutlets with roasted cauliflower and carrots. Whole-food weeknight plate. No fryer breading. Public yield 4 servings. Source: Cook It Anyway · Chef Merin. Estimates only — not a Nutrition Facts label.
Prep 8 minCook 20 minTotal 28 mineasy
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Ingredients
Amounts are for 4 household servings. Sodium model: 1/2 tsp table salt per serving (not added as an ingredient line).
- 1 1/4 lb turkey cutlets or thin turkey breast slices
- 1 small head cauliflower, cut into florets (about 1 1/4 lb)
- 3/4 lb carrots, cut into sticks
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- salt, to taste
- black pepper, to taste
Grab first: Bagged cauliflower florets, baby carrots or pre-cut sticks, turkey cutlets or thin-sliced turkey breast
Directions
- Heat oven to 425°F. Toss cauliflower and carrots with 1 tbsp oil, paprika, oregano, salt, and pepper. Spread on a sheet pan and roast 18 to 20 minutes until browned and tender.
- Meanwhile, pat turkey dry. Season with salt, pepper, and garlic powder.
- Heat remaining 1 tbsp oil in a large skillet over medium-high. Cook turkey 2 to 3 minutes per side until cooked through (165°F). Do not overcrowd; work in batches if needed.
- Serve one cutlet portion with a quarter of the roasted vegetables.
Source: Cook It Anyway · Chef Merin.
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