Lean Turkey Cutlets with Roasted Parsnip and Herb Sauce
Quickly pan-seared lean turkey cutlets served alongside tender roasted parsnips, complemented by a simple and fresh herb sauce.
Ingredients
- Garlic5 g
- Olive Oil12.5 g
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Turkey Breast Cutlets200 g
- Parsnip275 g
- Fresh Thyme2.5 g
- Vegetable Broth50 ml
Instructions
- 1Step 1
Preheat oven to 200°C (390°F). Peel and dice parsnips into 1.5 cm cubes. Toss with 15g olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for 15-18 minutes, or until tender and lightly browned, flipping halfway.
- 2Step 2
While parsnips roast, pat turkey cutlets dry. Season generously with salt and pepper.
- 3Step 3
Heat the remaining 10g olive oil in a large skillet over medium-high heat. Add turkey cutlets and sear for 3-4 minutes per side, or until cooked through and golden brown.
- 4Step 4
Remove turkey from skillet. Deglaze the pan with vegetable broth, scraping up any browned bits. Stir in fresh thyme. Bring to a simmer for 1 minute.
- 5Step 5
Serve turkey cutlets with roasted parsnips, drizzling the herb sauce over both.
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