1 lb Yukon Gold potato, thinly sliced
2 Tbsp canola oil, divided
½ tsp freshly ground pepper, divided
¼ tsp salt, divided
3 Tbsp honey
3 Tbsp Dijon mustard
1 ½ tsp curry powder
1 lb turkey cutlets
1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt on the prepared baking sheet. Bake for 15 minutes, stirring once.
3. Meanwhile, whisk the remaining 1 tablespoon oil, honey, mustard and curry powder in a small bowl until smooth. Sprinkle both sides of cutlets with the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.
4. Reduce heat to 400°F. Toss the leeks and potatoes with 2 tablespoons of the honey-mustard sauce. Place the cutlets on top of the vegetables and spread the remaining sauce over the cutlets. Return to the oven and bake until the turkey is cooked through and the potatoes are tender, 12 to 15 minutes more.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 358 12%
- Calories from fat 72 15%
- Total Fat 8gm 23%
- Sodium 551mg 12%
- Total Carbohydrates 43gm
- Fiber 3gm
- Protein 31gm
- Cholesterol 45mg 14%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.