 Tuscan Turkey Cutlets
Makes 4 servings
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Image © National Turkey Federation
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Tuscan Turkey Cutlets
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Ingredients
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1
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pound turkey cutlets
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3/4
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teaspoon salt, divided
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3/4
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teaspoon black pepper, divided
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1
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tablespoon olive oil, divided
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2
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cups coarsely chopped onion
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1
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cup coarsely chopped carrot
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3
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to 4 cloves garlic, minced
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1/2
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teaspoon dried oregano
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1/2
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teaspoon dried thyme
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1
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(10-ounce) bag fresh spinach leaves, stems removed
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1
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(14-1/2-ounce) can diced tomatoes, undrained
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1
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(19-ounce) can cannellini beans, drained and rinsed
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1/4
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cup grated Parmesan cheese
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1. Place cutlets on cutting board and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Slice cutlets into 1/2-inch strips.
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2. In 12-inch or larger nonstick skillet over medium-high heat, sauté turkey strips in 1/2 tablespoon oil 4 to 5 minutes or until no longer pink (165°F). Remove from skillet; set aside.
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3. Add remaining 1/2 tablespoon oil to skillet. Sauté onions, carrots, garlic, oregano and thyme 5 minutes or until vegetables are tender. Gradually add spinach and stir an additional 2 minutes or until spinach is wilted, but not quite done. Add tomatoes and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper; cook 2 minutes.
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4. Stir in turkey strips and beans. Cook until heated through.
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5. Serve topped with Parmesan cheese.
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Serving Suggestion
Serve over orzo, noodles or a whole grain such as quinoa.
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© National Turkey Federation
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Nutrients per Serving
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(1/4 of total recipe)
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Calories
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382
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Calories from Fat
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18 %
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Total Fat
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7 g
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Saturated Fat
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2 g
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Cholesterol
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72 mg
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Carbohydrate
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39 g
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Fiber
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15 g
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Protein
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39 g
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Sodium
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1,490 mg
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Dietary exchanges
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2 Starch
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2 Vegetable
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4 Meat
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Printed
from fbnr.com
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