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Turkey Cutlets with Snap Peas and Carrots

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By Betty Crocker Kitchens
Updated Jan 4, 2010
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Try a Betty Crocker skillet recipe.

Turkey Cutlets with Snap Peas and Carrots

  • Prep Time 20 min
  • Total 40 min
  • Servings 4
  • Ingredients 5
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Ingredients

  • 1 lb uncooked turkey breast cutlets, about 1/4 inch thick
  • 1/2 cup honey-Dijon dressing
  • 1 cup baby-cut carrots, cut lengthwise in half
  • 1/4 cup water
  • 2 cups fresh sugar snap pea pods, strings removed

Instructions

  • Step 
    1
    Place turkey in shallow glass or plastic dish. Pour dressing over turkey; turn turkey to coat evenly. Cover dish; let stand 20 minutes at room temperature.
  • Step 
    2
    Spray 12-inch skillet with cooking spray; heat over medium heat. Drain dressing from turkey; pat turkey dry. Cook turkey in skillet 3 to 5 minutes, turning once, until brown.
  • Step 
    3
    Add carrots and water. Top turkey and carrots with pea pods. Cover; cook 7 to 9 minutes or until carrots are tender and turkey is no longer pink in center.

Nutrition

240 Calories
11g Total Fat
27g Protein
8g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
260mg
11%
Potassium
410mg
12%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
7%
Sugars
5g
Protein
27g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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