YOUR SOLIN GENERATED RECIPE
Seared Herb-Crusted Turkey Cutlets with Sautéed Green Beans and Sweet Potato Mash
Pan-seared turkey cutlets coated in a savory herb crust, served with buttery mashed sweet potatoes and crisp sautéed green beans.
INGREDIENTS
6 ounces Turkey Breast Cutlets
150 grams Sweet Potato
100 grams Green Beans
1.75 teaspoons Olive Oil
1 tablespoon Almond Flour
1 teaspoon Ghee
Dried thyme and rosemary to taste
PREPARATION
Peel and dice the sweet potato, then boil in water for 12-15 minutes until tender.
Drain the sweet potato and mash thoroughly with the ghee and a pinch of sea salt.
On a small plate, combine the almond flour with dried thyme, rosemary, salt, and pepper.
Pat the turkey cutlets dry and press each side into the herb-almond mixture to coat.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Sear the turkey cutlets for 3-4 minutes per side until golden brown and cooked through, then remove from the pan.
Add the remaining olive oil to the same pan and sauté the green beans for 5-6 minutes until tender-crisp.
Plate the turkey alongside the sweet potato mash and green beans, serving immediately.