Go Back
Homemade Turkey Cutlets with Quinoa Pilaf photo
Print Recipe Save it for later

Turkey Cutlets with Quinoa Pilaf

A quick, flavorful weeknight meal of seared turkey cutlets served with a bright quinoa pilaf.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons canola oil divided
  • 1 shallot shallot thinly sliced
  • 1 cup white quinoa dry, rinsed or pre-rinsed
  • 2 cups chicken broth fat free, low sodium
  • 1 leaf bay leaf
  • 1/2 cup green peas frozen, no added sugar
  • 2 tablespoons pistachios diced, optional
  • sea salt to taste
  • black pepper freshly ground, to taste
  • 16 ounces turkey cutlets about 4 pieces

Instructions

  • Heat 1 tablespoon of the canola oil in a medium saucepan over medium-low heat. Add the thinly sliced shallot and sauté until tender, about 5 minutes.
  • Add the rinsed quinoa, chicken broth, bay leaf, and frozen peas to the pan and stir to combine.
  • Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook until the liquid is absorbed, about 15 minutes.
  • Remove the pan from heat, discard the bay leaf, stir in sea salt and freshly ground black pepper to taste, and add the diced pistachios. Let the pilaf sit 5 minutes, then fluff with a fork.
  • While the pilaf cooks, heat the remaining 1 tablespoon canola oil in a large skillet over medium-high heat.
  • Season the turkey cutlets with sea salt and black pepper. Add the cutlets to the hot skillet and sear until browned and crispy on each side and cooked through to an internal temperature of 165°F.
  • Serve the turkey cutlets with the quinoa pilaf.

Equipment

  • Medium Saucepan
  • Large Skillet
  • Measuring cups and spoons
  • spatula or tongs
  • fork

Notes

  • If cutlets release excess water, continue cooking until liquid reduces and turkey is cooked through.
  • Ensure internal temperature reaches 165° for safety.