Turkey Cutlets with Snap Peas and Carrots

Turkey Cutlets with Snap Peas and Carrots

Try a Betty Crocker skillet recipe.

Prep Time

20

Minutes

Total Time

40

Minutes

Makes

4

servings

1
lb uncooked turkey breast cutlets, about 1/4 inch thick
1/2
cup honey-Dijon dressing
1
cup baby-cut carrots, cut lengthwise in half
1/4
cup water
2
cups fresh sugar snap pea pods, strings removed
  1. Place turkey in shallow glass or plastic dish. Pour dressing over turkey; turn turkey to coat evenly. Cover dish; let stand 20 minutes at room temperature.
  2. Spray 12-inch skillet with cooking spray; heat over medium heat. Drain dressing from turkey; pat turkey dry. Cook turkey in skillet 3 to 5 minutes, turning once, until brown.
  3. Add carrots and water. Top turkey and carrots with pea pods. Cover; cook 7 to 9 minutes or until carrots are tender and turkey is no longer pink in center.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Serve this dish with a side salad of sliced tomatoes and cucumbers and sourdough bread.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 260mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 27g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 3 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.