Nutritional Info

Nutrition Facts

Serving Size 1 (177g)

Calories 490
Calories from Fat 106 (22%)
Amount Per Serving %DIV
Total Fat 11.8g 18%
Saturated Fat 2.1g 11%
Monounsaturated Fat 8.1g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 2.1mg 1%
Sodium 1143.7mg 50%
Potassium 522.4mg 11%
Total Carbohydrate 73.1g 24%
Dietary Fiber 1.9g 8%
Sugars 3.7g
Protein 21.4g 43%

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Recipe Description
This dish is also delicious made with pork, veal or chicken cutlets.
Prep time
20 min
Cook time
26 min
Ready In
46 min

Ingredients

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Serves To:USMetric
1/2 Teaspoon(t)  dried marjoram, crumbled
1 Cup(c)  chicken stock
3/4 Cup(c)  dry red wine
8 Ounce(oz)  mushrooms, thinly sliced
1   medium zucchini, halved lengthwise and sliced 1/4 inch thick
1   large sweet red pepper, cored seeded and cut into 1 inch cubes
3 Tablespoon(T)  olive oil
1 1/4 Pound(lb)  turkey cutlets
1/8 Teaspoon(t)  black pepper
1/2 Teaspoon(t)  salt
1/3 Cup(c)  all purpose flour
1 Cup(c)  long grain white or brown rice

Preparation

Cook the rice according to package directions.  Meanwhile, on a sheet of wax paper, combine the flour, salt, marjoram, and black pepper.  Dredge the cutlets in the flour mixture, shaking off any excess.  Heat the oil in a 12 inch skillet over moderately high heat for 1 minute.  Add the cutlets and saute until golden brown and cooked through, about 2 to 3 minutes on each side.  Transfer to a plate and set aside.  Add the red pepper and zucchini to the skillet, reduce the heat to moderate, and saute, stirring occasionally, until softened, about 5 minutes.  Add the mushrooms and saute until tender, 3 to 4 minutes more.  Pour in the wine, raise the heat to high, and boil, uncovered, for 2 minutes.  Add the stock and cook 2 to 3 minutes longer or until slightly reduced.  Remove from heat.  About 5 minutes before the rice is done, return the turkey to the skillet and heat, uncovered, over moderate heat, until warmed through, about 5 minutes.  Serve over the hot rice.

Additional notes

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Turkey Cutlets with Rice
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