Provençal Turkey Cutlets

Name: Provençal Turkey Cutlets
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 pound turkey breast cutlets (cutlets, trimmed); 2 tablespoon olive oil; 1 yellow onion (medium, chopped); 4 clove garlic (minced); 1 eggplant (medium, diced into 1/2-inch cubes); 2 zucchinis (medium, diced into 1/2-inch cubes); 1 can canned diced tomatoes (14.5 oz can, with juice); 1 pound green beans (trimmed); 2 tablespoon Herbes de Provence (dried); 1 teaspoon salt; 0.5 teaspoon black pepper (ground)

Herb-crusted turkey breast cutlets served over a traditional French ratatouille of eggplant, zucchini, and simmered tomatoes with tender green beans.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Cuisine: French
Difficulty: Medium
Cost: $4.39/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
Low-Carb
Low-Calorie
High-Protein
Halal
Low-Fat
Low-Saturated-Fat

Ingredients

2 pound turkey breast cutlets (cutlets, trimmed)
2 tablespoon olive oil
1 yellow onion (medium, chopped)
4 clove garlic (minced)
1 eggplant (medium, diced into 1/2-inch cubes)
2 zucchinis (medium, diced into 1/2-inch cubes)
1 can canned diced tomatoes (14.5 oz can, with juice)
1 pound green beans (trimmed)
2 tablespoon Herbes de Provence (dried)
1 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Heat 1 tablespoon of the olive oil in a Dutch oven over medium heat. Add the chopped yellow onion and minced garlic, cooking for 3 minutes until softened.
Add the diced eggplant, diced zucchini, canned diced tomatoes with juice, 1 tablespoon of the Herbes de Provence, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Stir well, cover, and simmer over low heat for 20 minutes until the vegetables are meltingly tender.
Season the turkey cutlets on both sides with the remaining 1 tablespoon of Herbes de Provence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the turkey cutlets and sear for 3 to 4 minutes per side until golden brown and cooked through to 165°F.
Steam the trimmed green beans in a steamer basket over boiling water for 4 to 5 minutes until crisp-tender.
Ladle the rich vegetable ratatouille onto plates, top with a golden turkey cutlet, and serve alongside the steamed green beans.

Notes

Ratatouille develops even richer depth when gently simmered, making extra portions a delight.

Nutrition (per serving)

Calories: 321
Protein: 39.8 g
Carbohydrates: 17.4 g
Fat: 8.8 g
Fiber: 6.4 g
Sodium: 812 mg
Saturated Fat: 2.7 g
Sugar: 8.8 g
Cholesterol: 113 mg