Dinner · American · 4 servings
Turkey Cutlets with Cauliflower and Carrots
- 28 min total
- 307 kcal
- 13 g carbs
- 41.5 g protein
Quick skillet turkey cutlets with roasted cauliflower and carrots. Whole-food weeknight plate. No fryer breading.
Prep 8 minCook 20 minTotal 28 mineasy
Ingredients
Recipes are written for 4 servings. Multiples of 4 scale best.
Amounts are for 4 household servings.
Grab first: Bagged cauliflower florets, baby carrots or pre-cut sticks, turkey cutlets or thin-sliced turkey breast
Directions
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Source: Cook It Anyway · Chef Merin.
Recipe history · What’s changed
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Turkey Cutlets with Cauliflower and Carrots
Ingredients
- 1 1/2 lb turkey cutlets or thin turkey breast slices (4 cutlets)
- 1 small head cauliflower, cut into florets
- 4 medium carrots (about 61 g each), cut into sticks
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- salt
- pepper
Directions
- Heat the oven to 425°F. Toss the cauliflower and carrots with half the oil, the 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 the remaining oil in a large skillet over medium-high. Cook the turkey 2 to 3 minutes per side until cooked through (165°F). Do not overcrowd; work in batches if needed.
- Serve each cutlet with some of the roasted vegetables.
Notes
Grab first: Bagged cauliflower florets, baby carrots or pre-cut sticks, turkey cutlets or thin-sliced turkey breast
Nutrition per serving (estimate)
- Calories
- 307 kcal
- Total fat
- 9.5 g
- Saturated fat
- 1.7 g
- Trans fat
- 0 g
- Cholesterol
- 86 mg
- Sodium
- 1245 mg
- Carbohydrate
- 13 g
- Fiber
- 4.7 g
- Total sugars
- 5 g
- Added sugars
- 0 g
- Protein
- 41.5 g
Estimates only — not a Nutrition Facts label.
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