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Sautéed Turkey Cutlets with Asparagus and Red Bell Peppers

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Sautéed Turkey Cutlets with Asparagus and Red Bell Peppers
  • Prep 20 min
  • Total 20 min
  • Servings 4
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Enjoy these delicious turkey cutlets made with asparagus and bell pepper in 20 minutes - perfect for a dinner.
By Betty Crocker Kitchens
Updated Aug 26, 2010

Ingredients

  • 1 turkey tenderloin (1 lb)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 12 thin asparagus spears
  • 1/2 large red bell pepper, cut into thin strips and strips cut in half
  • 1/2 cup chicken broth
  • 1 teaspoon grated lemon peel
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons cold firm butter, cut into 3 pieces
  • 2 tablespoons chopped fresh parsley

Steps

  • 1
    Cut turkey into 4 pieces. Place 1 piece, cut side up, between pieces of plastic wrap or waxed paper. Use flat side of meat mallet, pounder or rolling pin to gently pound each turkey piece to 1/4-inch thickness. Repeat with remaining turkey pieces.
  • 2
    Sprinkle turkey with salt and pepper. Place flour in shallow bowl. Coat turkey lightly with flour, dusting off excess.
  • 3
    In 10-inch skillet, heat 2 tablespoons of the oil over medium-high until shimmering and hot. Add turkey and cook about 3 minutes or until lightly browned. Flip and cook 1 minute longer. Remove turkey from skillet and place on plate. Cover tightly with foil.
  • 4
    Add remaining 1 tablespoon oil to skillet and stir in asparagus and bell pepper. Sauté 1 minute. Add broth and heat to boiling. Boil uncovered 2 minutes. Stir in lemon peel and lemon juice. When liquid returns to boiling, remove from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, stir in parsley.
  • 5
    Place 1 turkey piece on each serving plate. Use kitchen tongs to remove asparagus and pepper strips from sauce and place next to cutlet. Spoon sauce over turkey and vegetables.

Tips from the Betty Crocker Kitchens

  • tip 1
    Why it Works: Sautéing is Simple Although it may sound like a fancy gourmet technique, sautéing is very simple to learn and extremely useful. The word sauté is a French term meaning “to jump.” As the food cooks it is often stirred, shaken or flipped (jumped) to ensure even cooking. When sautéing, the pan is coated with a thin layer of oil and placed over fairly high heat. The main goal of sautéing is to quickly cook or brown; therefore, vegetables and meats are cut or pounded thin, like the turkey cutlets in this recipe. Choose to sauté when you have meats and vegetables that are naturally tender. The speed of the cooking process is too brief to soften tough or fibrous foods.

Nutrition

340 Calories, 17g Total Fat, 30g Protein, 16g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
4 1/2g
24%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
370mg
15%
Potassium
420mg
12%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
6%
Sugars
2g
Protein
30g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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