Here I am, still working on my culinary challenge of the month. It’s getting hot here in Seattle, and there was no way I was going to be in the kitchen too long. I decided some quick cooking turkey cutlets would work just fine.
Of course, I can’t have dairy or wheat, so I used rice flour to dredge my cutlets, and the cheese in this recipe only went on my husband’s cutlets.
So very good! The fresh herbs, wine and Dijon mustard worked well together, creating a wonderful sauce for the veggies and turkey.
- Serves 6
- 6 ea turkey cutlets
- ½ cup rice flour
- 1 tablespoon rosemary, minced
- 1 tablespoon parsley, minced
- 1 tablespoon thyme, minced
- 1 tablespoon oregano, minced
- 2 tablespoons garlic oil
- 4 tablespoons chives, chopped
- 1 cup mushrooms
- 2 cups broccoli florets, rough chopped
- 1 cup chicken broth
- ½ cup white wine
- 1 tsp dijon mustard
- 1 cup low fat mozzarella cheese
- 1. Preheat oven to 350.
- 2. Heat oil in non-stick skillet.
- 3. Combine chopped herbs and mix 1/2 of herbs with rice flour, reserving the rest for later use.
- 4. Dredge turkey cutlets in rice flour and herbs, and cook 2 minutes on each side. Remove from skillet and place in 13x9 baking dish sprayed with cooking spray.
- 5. Add wine to skillet and scrape up bits of turkey. Add mushrooms, broccoli, chicken broth, dijon and chives. Cook 5 - 8 minutes until sauce has reduced and broccoli is crisp-tender.
- 6. Top turkey cutlets with mushroom mixture and sauce.
- 7. Top with cheese and bake another 10 minutes to melt cheese. Check to ensure that turkey doesn't overcook.
Amount Per Serving
Total Fat: 6.85g
Total Carbs: 13.37g
Dietary Fiber: 1.52g
Old Weight Watchers Points 6