I copied this recipe directly from the Eating Well website after I had found it in one of their cookbooks (Eating Well's website and their dozens of cookbooks are some of my favorite sources for good recipes right now) and after I had made it 3 times. This is a recipe that I will be making often. The flavor of the sauce is astounding! Just enough spice, but not too much...the taste makes my mouth sing! I love recipes that everyone in the family will eat, and this is one of those.
I haven't tried it yet, but I'd like to make this recipe and substitute these chickpea cutlets. I think those would go perfectly with the curry/spicy flavor, and it would give me another meatless meal for the family (all sworn 'meatatarians' who go along with my semi-vegetarian ways as long as the food tastes great ;) ).
Honey-Mustard Turkey Cutlets & Potatoes
From EatingWell: May/June 2008
Potatoes, leeks and turkey burst with intense flavor when roasted with honey, mustard and curry. Serve with: Steamed snow peas and carrots and a glass of white wine.
4 servings | Active Time: 25 minutes | Total Time: 40 minutes
Ingredients
- 3 medium leeks, white and light green parts only, thinly sliced
- 1 pound Yukon Gold potatoes, thinly sliced
- 2 tablespoons canola oil, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1/4 teaspoon salt, divided
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoons curry powder
- 1 pound turkey cutlets
Preparation
- Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
- Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt on the prepared baking sheet. Bake for 15 minutes, stirring once.
- Meanwhile, whisk the remaining 1 tablespoon oil, honey, mustard and curry powder in a small bowl until smooth. Sprinkle both sides of cutlets with the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.
- Reduce heat to 400°F. Toss the leeks and potatoes with 2 tablespoons of the 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 until the turkey is cooked through and the potatoes are tender, 12 to 15 minutes more.
Nutrition
Per serving : 359 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 45 mg Cholesterol; 43 g Carbohydrates; 31 g Protein; 3 g Fiber; 551 mg Sodium; 615 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 starch, 2 vegetable, 4 lean meat
