Lemon-Thyme Turkey Cutlets with Buttered Orzo and Roasted Zucchini

Name: Lemon-Thyme Turkey Cutlets with Buttered Orzo and Roasted Zucchini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 pound turkey breast cutlets (thinly sliced); 1 cup orzo pasta (uncooked); 2 zucchinis (sliced into 1/4-inch half-moons); 2 tablespoon olive oil; 2 tablespoon unsalted butter; 1 tablespoon fresh thyme (stripped from stems and chopped); 2 tablespoon lemon juice; 0.25 cup Parmesan cheese (finely grated); 0.75 teaspoon salt; 0.25 teaspoon black pepper (freshly ground)

Golden pan-seared turkey cutlets infused with fresh thyme and lemon, served with tender parmesan orzo and caramelized zucchini slices.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Italian
Difficulty: Easy
Cost: $6.01/serving

Dietary

Nut-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

1 pound turkey breast cutlets (thinly sliced)
1 cup orzo pasta (uncooked)
2 zucchinis (sliced into 1/4-inch half-moons)
2 tablespoon olive oil
2 tablespoon unsalted butter
1 tablespoon fresh thyme (stripped from stems and chopped)
2 tablespoon lemon juice
0.25 cup Parmesan cheese (finely grated)
0.75 teaspoon salt
0.25 teaspoon black pepper (freshly ground)

Instructions

Bring a medium pot of salted water to a rolling boil over high heat. Add orzo pasta and cook for 9 minutes until al dente, then drain and toss in a warm bowl with 1 tablespoon of the unsalted butter, grated Parmesan cheese, and 1/4 teaspoon of the salt.
Season turkey cutlets on both sides with 1/4 teaspoon of the salt, the black pepper, and half of the fresh thyme leaves.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add sliced zucchini in a single layer with 1/4 teaspoon salt and sauté for 5 minutes, turning once, until tender and lightly browned around the edges; transfer zucchini to a side plate.
Add the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter to the hot skillet. Lay turkey cutlets into the pan and sear for 3 minutes per side until golden and the internal temperature reaches 165 degrees F.
Remove skillet from heat, pour in the fresh lemon juice, and swirl with the remaining fresh thyme leaves over the turkey cutlets to create a light pan sauce.
Plate the buttered parmesan orzo alongside the pan-seared zucchini and spoon the lemon-thyme turkey cutlets and pan pan juices over the top.

Notes

Thin turkey cutlets cook quickly—keep heat at medium-high so they brown nicely without overcooking.

Nutrition (per serving)

Calories: 947
Protein: 74 g
Carbohydrates: 77.4 g
Fat: 36.9 g
Fiber: 7.8 g
Sodium: 1297 mg
Saturated Fat: 14.8 g
Sugar: 6.6 g
Cholesterol: 214 mg