Turkey Cutlet and Vegetable Medley

Culinary Setting
Boneless Breast


1 c flour

1 tbsp poultry seasoning

2 tsp dried basil leaves

1 tsp ground white pepper

6 lbs TURKEY CUTLETS, lbed to an even thickness

1-1/2 lbs fresh carrots, peeled & cut on the diagonal into 1/8-inch slices

1-1/2 lbs green bell peppers, cut into 1/2-inch julienne strips

1/2 lb sweet onions, peeled & cut into 1/4-inch slices

3 tbsp vegetable or canola oil

2 tbsp cornstarch


As needed hot cooked rice


1. Combine flour, poultry seasoning, basil and pepper. Mix thoroughly.

2. Cut turkey into julienne strips (4-½ x ½-inch). Dredge in flour mixture.

3. Coat tilting skillet with vegetable cooking spray. Over medium heat (300 degrees F), sauté turkey 5 minutes or until no longer pink. Remove from skillet and set aside.

4. Heat oil in tilting skillet and sauté carrots and green peppers for 2 minutes. Add onions and sauté another 2 minutes. Reduce heat.

5. Blend cornstarch into turkey broth. Blend into hot vegetables, stirring constantly and mix until smooth.

6. Return turkey to skillet and continue cooking 3-4 minutes until the internal temperature reaches 165 degrees F.

7. Serve over hot cooked rice.

Nutrition Facts

Total Calories 245

Total Fat 6 g

% Daily Total Fat 22

Cholesterol 80 g

Sodium 198 mg

Total Carbohydrates 9 g

Protein 35 g