Turkey Cutlets with Quinoa Pilaf
Turkey cutlets are often overlooked when it comes to choosing a protein for dinner. Most people opt for chicken breast or fish. Both are extremely healthy choices, but over time, the same foods can get boring. Turkey cutlets mix things up a bit and provide than comforting taste you associated with family holiday meals. Mixed with quinoa pilaf, your family enjoys a complete, healthy meal that is easy to prepare and low in calories and saturated fat.
Yield: 4 Servings
Serving Size: 1 Cutlet And 1 Cup Quinoa
Total Fat: 10g
Saturated Fat: 1g
Trans Fat: 0g
Dietary Fiber: 5g
• 2 tablespoons canola oil, divided
• 1 shallot, thinly sliced
• 1 cup dry white quinoa, rinsed or pre-rinsed
• 2 cups fat-free, low-sodium chicken broth
• 1 bay leaf
• 1/2 cup frozen green peas, no added sugar
• 2 tablespoons diced pistachios, optional
• Sea salt to taste
• Freshly ground black pepper to taste
• 4 (4-ounce) turkey cutlets
1. In a medium saucepan, add 1 tablespoon canola oil, heat to medium-low, and sauté shallot slices until tender, about 5 minutes. Add dry quinoa, chicken broth, bay leaf, and green peas; stir. Bring to a boil, reduce heat to a simmer, cover, and cook 15 minutes or until liquid is absorbed. Remove from heat, and remove bay leaf and discard. Add sea salt and black pepper to taste. Add pistachios, allow to sit 5 minutes, then fluff with a fork, and serve with cutlets.
2. While pilaf is cooking, cook turkey cutlets. Add remaining canola oil to a large skillet, and heat to medium-high. Season cutlets, add to hot skillet, and sear on each side until browned and crispy.
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