Turkey Cutlets with Balsamic Squash
Turkey and squash with a tangy balsamic flavour.
Adapted from Swap & Drop Diet, Best Health (Reader’s Digest Canada)
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 lb turkey cutlets (4 cutlets)
- 2 tbsp flour
- 2 tbsp olive oil divided
- 2 cups butternut squash cubed (1/2 -inch/1-cm)
- 2 tsp sugar
- 1/4 cup balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp sage
- 2 red apples (unpeeled), thinly sliced
- 1 tsp cornstarch blended with 1 tbsp (15 mL) water
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Dredge the turkey in the flour, shaking off the excess. In a large non-stick frying pan, heat 1 tbsp (15 mL) of the oil over medium heat. Add half the turkey, and cook for 1 minute per side, or until golden brown and just cooked through. Transfer the turkey to a plate. Repeat with the remaining oil and remaining turkey.
- Add the squash to the pan, sprinkle with the sugar, and cook for 3 minutes, or until lightly browned. Add the vinegar, and cook for 1 minute.
- Stir in 1 1/4 cup (310 mL) of water, the salt, and sage; bring to a boil. Reduce to a simmer and stir in the apples; cover and cook for 2 minutes, or until the squash and apples are tender.
- Stir in the cornstarch mixture, and cook for 1 minute, or until lightly thickened. Return the turkey to the pan, and simmer gently for 1 minute, or until heated through.
Recipe Notes
Per serving: 283 calories, 29 g protein, 7.8 g total fat, 1 g saturated fat, 70 mg cholesterol, 25 g carbohydrates, 2.8 g fibre.
