Turkey Cutlets
with roasted bacon brussels sprouts

Name: Turkey Cutlets
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cloves Shallots, diced; 1/3 cup Stock, any type; 1 Tbsp Mustard, Dijon (use large-grain mustard if you have it); 2 tsp Vinegar, red or white wine; 2 tsp Honey; 1 lb Turkey breasts (sub chicken breasts), look for pre-sliced cutlets at the meat counter, sliced and pounded thin; 1 Tbsp Oil, cooking; 4 slices Bacon, chopped; 12 oz Brussels sprouts, trimmed and halved ((sub broccoli florets)); 1 Tbsp Oil, cooking; 2 tsp Vinegar, balsamic; 1 Tbsp Water; 1 tsp Lemon juice

Active: 35 Total: 35

Original GF Paleo Vegetarian

Quickly sear these turkey cutlets and then finish with a sweet and savory pan sauce. Brussels sprouts (or sub broccoli if you prefer) served on the side are pan-seared and then roasted so they are golden brown on the outside but still have some crunch.

Proteins

Turkey

Cuisines

American

Ingredients

Metric

Servings:

Turkey Cutlets with Dijon Pan Sauce:

Shallots - 2 cloves , diced
Stock, any type - 1/3 cup
Mustard, Dijon (use large-grain mustard if you have it) - 1 Tbsp
Vinegar, red or white wine - 2 tsp
Honey - 2 tsp
Turkey breasts (sub chicken breasts), look for pre-sliced cutlets at the meat counter - 1 lb , sliced and pounded thin
Oil, cooking - 1 Tbsp

Roasted Brussels Sprouts with Bacon:

Bacon - 4 slices , chopped
Brussels sprouts - 12 oz , trimmed and halved ((sub broccoli florets))
Oil, cooking - 1 Tbsp
Vinegar, balsamic - 2 tsp
Water - 1 Tbsp
Lemon juice - 1 tsp

Prep

Bacon / Brussels sprouts / Shallots - Prep as directed and store separately. (Note: If brussels sprouts are quite large, slice into quarters instead of halves.) (Can be done up to 4 days ahead)
Make sauce - Whisk together stock, mustard, red or white wine vinegar and honey. (Can be done up to 4 days ahead)
Turkey - Halve turkey breasts and thin out with a tenderizer so it’s about 1/4” / 0.6 cm thick. Season with some salt and pepper. (Can be done 1 day ahead)

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Make

Heat oven to 425F / 204C degrees.
Heat an oven safe skillet over medium heat. Add bacon and cook on both sides until crisp, 5 to 7 minutes total. Set bacon on a paper-towel lined plate.
Drain off all but 1 Tbsp / 15mL (amount is for 4 servings, adjust if customizing) of grease from the pan and return pan to stove. Increase heat to medium-high and add brussels sprouts with some salt. Saute until brussels sprouts are golden brown, 3 to 4 minutes. Add balsamic vinegar and stir to combine.
Pour water over brussels sprouts and cover pan with foil. Transfer to oven and bake until brussels sprouts are tender, 12 to 14 minutes.
While brussels sprouts roast, heat a second skillet or nonstick pan over medium-high heat. Add oil and then turkey to heated oil. Sear on both sides until golden brown, 3 to 4 minutes. (If the turkey won't easily fit in the pan without overlapping, sear it in batches.) Set turkey aside and cover to keep warm. Return pan to heat.
Add shallots to heated pan and saute, scraping up any browned bits in the bottom of the pan, until shallots are tender, 1 to 2 minutes. Pour sauce over top and simmer until sauce reduces by half.
Add turkey back to pan and turn to coat in sauce.
When brussels sprouts are finished cooking, finish with a squeeze of lemon juice and toss with bacon.
Serve turkey with brussels sprouts on the side. Enjoy!

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