Mustard-Glazed Turkey Cutlets with Roasted Brussels Sprouts
10min
20min
4
385
Chef's Note
For extra tender turkey cutlets, you can pound them to an even thickness before cooking. If your cutlets are thick, this will ensure they cook evenly and quickly. The same mustard glaze works wonderfully with chicken or pork as well!
Tags
Ingredients
1.5 pounds turkey cutlets
1 pound Brussels sprouts
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons honey
2 cloves garlic
1 tablespoon fresh thyme
1 whole lemon
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Trim and halve 1 pound of Brussels sprouts. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
- 3
Place Brussels sprouts in the oven and roast for 15-20 minutes, stirring halfway through, until golden and crispy on the edges.
- 4
While Brussels sprouts are roasting, mince 2 garlic cloves and chop 1 tablespoon fresh thyme leaves.
- 5
In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 2 tablespoons honey, minced garlic, chopped thyme, and the juice of half a lemon.
- 6
Season 1.5 pounds turkey cutlets with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 7
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- 8
Cook turkey cutlets for 2-3 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).
- 9
Reduce heat to low and pour the mustard mixture over the turkey cutlets. Turn to coat both sides and cook for an additional 1-2 minutes until the glaze thickens slightly.
- 10
Cut the remaining lemon half into wedges for serving.
- 11
Serve turkey cutlets with the mustard glaze alongside the roasted Brussels sprouts and lemon wedges.
Nutrition Information (per serving)
385
42g
18g
16g
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