Turkey Cutlets with Potatoes
This recipe for the skillet uses turkey cutlets, lean and delicious, along with herbs, carrots, and potatoes. It's an easy skillet recipe, quick to fix and easy to cook. Serve with a tossed salad for a tasty everyday family meal.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 1 package turkey cutlets
- 1/4 teaspoon black pepper
- 1 tablespoon each butter and flour
- 1/4 teaspoon dried leaf rosemary
- 1/4 teaspoon dried rubbed sage
- 1 1/2 cups chicken broth
- 2 cups baby carrots, cut in half lengthwise
- 6 to 8 red unpeeled potatoes, quartered
Sprinkle turkey cutlets with pepper. In large skillet, melt butter over medium
heat. Cook the turkey cutlets for about 1 1/2 to 2 minutes on each side or until lightly
browned and cooked through (depending on the thickness of the cutlets. Remove from skillet. In small bowl, combine flour, herbs, broth;
mix well. Add to skillet with the vegetables.
Bring to a boil, stirring constantly. Reduce heat to low and cook, covered
8 to 10 minutes or until carrots are crisp-tender, stirring occasionally.
Add turkey, making sure both sides are coated with sauce. Cook, covered, 5
minutes more or until turkey is heated through.
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