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Recipe

Honey-Mustard Turkey Cutlets with Arugula, Carrot, and Celery Salad

Scott Phillips

Servings: 4

Tarragon is the secret ingredient in the honey-mustard coating for these quick-cooking turkey cutlets. It adds lovely licorice notes that elevate without overwhelming.

Ingredients

  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground pepper
  • 4 Tbs. extra-virgin olive oil
  • 1/4 cup whole-grain mustard
  • 1 Tbs. honey
  • 3 Tbs. fresh lemon juice
  • 1 Tbs. finely chopped fresh tarragon
  • 4 6-oz. turkey cutlets, pounded to 1/8 inch thick
  • 2 Tbs. canola oil; more as needed
  • 1/4 tsp. ground cumin
  • 2 oz. baby arugula (2 packed cups)
  • 2 medium celery ribs, trimmed and sliced 1/8 inch thick on the diagonal
  • 1 medium carrot, thinly shaved with a vegetable peeler

Nutritional Information

      Calories (kcal) : 370
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 65
      Sodium (mg): 440
      Carbohydrates (g): 8
      Fiber (g): 2
      Protein (g): 43

Preparation

  • Combine the flour, 1/2 tsp. salt, and 1/4 tsp. pepper in a shallow bowl. In another shallow bowl, whisk 2 Tbs. of the olive oil, the mustard, honey, 2 Tbs. of the lemon juice, and 2 tsp. of the tarragon.
  • Dredge each turkey cutlet in the flour mixture and then the mustard mixture. Transfer to a wax-paper- or parchment-lined baking sheet or tray.
  • Heat 1 Tbs. of the canola oil in a 12-inch nonstick skillet over medium heat until shimmering hot. Add two cutlets and cook, flipping once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer to a clean plate and tent with foil to keep warm. Wipe out the skillet and repeat with the remaining 1 Tbs. canola oil and the remaining cutlets.
  • Whisk the remaining 2 Tbs. olive oil, 1 Tbs. lemon juice, cumin, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. In a large bowl, combine the arugula, celery, and carrots; toss with enough of the dressing to lightly coat. Serve the cutlets topped with the salad, sprinkled with the remaining tarragon, and drizzled with any remaining dressing.

Reviews

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Reviews

  • lpicc | 01/10/2015

    Although this recipe had a nice blend of flavors, I was a little disappointed based on the previous reviews. I used turkey tenderloins but didn't pound them thin enough so I had to cook the cutlets longer but I don't think that affected the flavor. DH wasn't thrilled with it so it is not a recipe I would make again.

  • Hig87 | 04/28/2014

    This dish was absolutely outstanding! I was careful to buy a quality whole grain mustard and it was well worth it. The "cutlets" I used were turkey breast tenderloins sliced and pounded as instructed. The dish was prepared as written and was excellent. Thank you for another excellent recipe FC.

  • cozette | 04/17/2014

    This was excellent. My husband and I both loved it. Didn't change a thing.

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