Name: Pan-Seared Turkey Cutlets with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz turkey breast cutlet; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tsp extra virgin olive oil; 1 clove garlic; 0.25 cup low-sodium chicken broth; 1 tbsp fresh lemon juice; 1 tsp fresh parsley; 0.5 cup cooked quinoa; 1 cup asparagus spears

Pan-Seared Turkey Cutlets with Lemon-Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Turkey Cutlets with Lemon-Herb Sauce

Golden pan-seared turkey breast cutlets drizzled with a bright, zesty lemon-herb reduction and served alongside tender roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

44.1g

Fat

13.6g

Carbs

31.0g

SERVINGS

1 serving

INGREDIENTS

5 oz turkey breast cutlet

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp extra virgin olive oil

1 clove garlic

0.25 cup low-sodium chicken broth

1 tbsp fresh lemon juice

1 tsp fresh parsley

0.5 cup cooked quinoa

1 cup asparagus spears

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PREPARATION

1
Season the turkey breast cutlets on both sides with sea salt and black pepper.
2
Heat one teaspoon of olive oil in a large skillet over medium-high heat.
3
Add the turkey cutlets to the pan and sear for 3 to 4 minutes per side until golden brown and cooked through, then remove and set aside.
4
In the same pan, add the remaining teaspoon of olive oil and sauté minced garlic for 30 seconds until fragrant.
5
Deglaze the pan with chicken broth and lemon juice, scraping up any browned bits from the bottom, and simmer for 2 minutes until the liquid is slightly reduced.
6
Stir in the chopped fresh parsley and pour the resulting sauce over the turkey cutlets.
7
Serve the turkey immediately alongside the cooked quinoa and steamed asparagus spears.