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Turkey Cutlets with Snap Peas and Carrots

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Turkey Cutlets with Snap Peas and Carrots
  • Prep 20 min
  • Total 40 min
  • Servings 4
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Try a Betty Crocker skillet recipe.
Updated Jan 4, 2010

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve this dish with a side salad of sliced tomatoes and cucumbers and sourdough bread.

Nutrition

240 Calories, 11g Total Fat, 27g Protein, 8g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
260mg
11%
Potassium
410mg
12%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
7%
Sugars
5g
Protein
27g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
10%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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