Sunday, February 10, 2019

Honey Mustard Turkey Cutlets

Chicken Chicken Chicken don’t you get tired of chicken? Try these turkey cutlets with leeks and potatoes tonight instead. Serves 4 Total Time: 40 minutes


3 medium leeks, rinse well, slice white and light green parts only
1 lb Yukon gold potatoes, thinly sliced
2 tablespoons canola oil, divided
Salt and pepper, to taste
3 tablespoons honey
3 tablespoons Dijon mustard
1 1/2 teaspoons curry powder
2 cups baby spinach
1 lb turkey cutlets


Preheat oven to 450F. Coat a baking sheet with sides with nonstick cooking spray. Toss your leek slices, potato slices, 1 tablespoon oil, salt and pepper, to taste on the prepared baking sheet. Bake for 15 minutes, stirring once.

In a small bowl whisk together the remaining 1 tablespoon oil, honey, mustard and curry powder until smooth. Sprinkle both sides of your cutlets with salt and pepper, to taste.

Reduce the oven to 400F. Toss the leeks and potatoes with 2 tablespoons of honey-mustard sauce. Place the cutlets on top of the vegetables and spread the remaining sauce over the cutlets. Return to the oven and bake 12-15 minutes or until turkey is cooked through and the potatoes are tender.

In a saucepan boil water and blanch the spinach for 1 minute; drain. To serve: place some spinach on each plate, top with a cutlet, leeks and potatoes. Yum Yum!

You’ll need a baking sheet with sides for this recipe

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