This is a quick easy calorie friendly meal that is full of flavor.
Herb Crusted Turkey
2 - Turkey Cutlets
1/4 cup - AP flour
1 - Egg, beaten
1 TBS - Water
1/2 cup - Panko Bread Crumbs
1 TBS- Dried Thyme
1 TBS- Dried Rosemary
1 Tsp - Sage powder
1 Tsp - Salt
1/2 Tsp - Black pepper
Place the flour, beaten egg with water, and panko with thyme, rosemary, sage, salt and pepper in 3 separate dredging bowls. Dredge each turkey cutlet on both sides in the flour. Ensure any excess falls off before next dredging in the egg water mixture. Remove from egg and place in the panko herb mixture. Coat both sides with panko and then set aside till ready to cook
Pre heat a non-stick skillet over medium heat. When hot add 1-2 TBS of your favorite cooking oil. I used a canola olive oil blend. When the oil is hot place each cutlet in the skillet and cook until brown on each side, 2-3 minutes. My cutlets were rather thin 1/8th to 1/4 inch. When done serve over top the zucchini potato hash and top with roasted red pepper sauce.
Zucchini Potato Hash
1 - medium sized zucchini
5 - small Yukon gold potatoes
1/2 - red onion
1/2 - red pepper
2 - cloves garlic, minced
1 Tsp - Dried Thyme
1/2 Tsp - Salt
1/4 Tsp - Pepper
Dice up and keep separate the zucchini, potatoes, onion, and red pepper. It is important that your dice size be uniform for all 4 vegetables. I used a small dice but you can make the hash any size you'd like. In a saute pan heat 1 TBS of your favorite cooking oil over medium heat. When hot add your onions and saute 2-3 minutes then add your potatoes, red pepper, thyme, salt and pepper. Saute for another 2-3 minutes then add your zucchini. Continue to cook till all vegetables are just cooked through.
The roasted red pepper sauce recipe can be found in my pork loin with roasted butternut squash blog entry.
2 - Turkey Cutlets
1/4 cup - AP flour
1 - Egg, beaten
1 TBS - Water
1/2 cup - Panko Bread Crumbs
1 TBS- Dried Thyme
1 TBS- Dried Rosemary
1 Tsp - Sage powder
1 Tsp - Salt
1/2 Tsp - Black pepper
Place the flour, beaten egg with water, and panko with thyme, rosemary, sage, salt and pepper in 3 separate dredging bowls. Dredge each turkey cutlet on both sides in the flour. Ensure any excess falls off before next dredging in the egg water mixture. Remove from egg and place in the panko herb mixture. Coat both sides with panko and then set aside till ready to cook
Pre heat a non-stick skillet over medium heat. When hot add 1-2 TBS of your favorite cooking oil. I used a canola olive oil blend. When the oil is hot place each cutlet in the skillet and cook until brown on each side, 2-3 minutes. My cutlets were rather thin 1/8th to 1/4 inch. When done serve over top the zucchini potato hash and top with roasted red pepper sauce.
Zucchini Potato Hash
1 - medium sized zucchini
5 - small Yukon gold potatoes
1/2 - red onion
1/2 - red pepper
2 - cloves garlic, minced
1 Tsp - Dried Thyme
1/2 Tsp - Salt
1/4 Tsp - Pepper
Dice up and keep separate the zucchini, potatoes, onion, and red pepper. It is important that your dice size be uniform for all 4 vegetables. I used a small dice but you can make the hash any size you'd like. In a saute pan heat 1 TBS of your favorite cooking oil over medium heat. When hot add your onions and saute 2-3 minutes then add your potatoes, red pepper, thyme, salt and pepper. Saute for another 2-3 minutes then add your zucchini. Continue to cook till all vegetables are just cooked through.
The roasted red pepper sauce recipe can be found in my pork loin with roasted butternut squash blog entry.
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