© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3/4 c molasses
1 oz sesame oil
1 tbsp thyme leaves
1/2 tbsp ginger powder
1 tbsp garlic, minced
3/4 c lemon juice
2 tbsp garlic chili paste
1 tbsp vegetable oil
2 2-oz TURKEY CUTLETS
3 tbsp vegetable oil
1 tsp garlic, minced
1 tbsp scallion, small bias cut
8 oz bok choy, bias cut
2 oz shiitake mushrooms, julienne cut
1 oz carrot, julienne cut
1 tsp sesame seeds, toasted
Combine marinade ingredients by blending molasses, sesame oil, thyme, ginger, 1 tablespoon garlic, lemon juice and garlic chili paste together; mix well.
Use 1/2 cup of marinade to marinate turkey cutlets for 1/2-hour minimum. Cover and chill the remaining marinade.
For service, heat skillet with 1 tablespoon vegetable oil. Drain cutlets from marinade and discard this marinade.
Pan-fry the cutlets, turning after 2 minutes. Cook over medium heat for another 3 minutes, or until cooked throughout.
In another skillet, heat 2 tablespoons vegetable oil, add 1 teaspoon garlic and 1 tablespoon scallions. When aroma is full, add remaining ingredients.
Stir-fry until the vegetables are glossy. Add 3 tablespoons fresh marinade and continue to cook for 30 seconds.
Plating instructions: In a 12" salad bowl, mound the stir-fried vegetables. Just off-center, overlap turkey cutlets off vegetables. Garnish with sesame seeds.
Total Calories 700
Calories from Fat 430
Total Fat 50 g
% Daily Total Fat 77
Saturated Fat 4 g
% Daily Saturated Fat 20
Cholesterol 75 g
% Daily Cholesterol 25
Sodium 240 mg
% Daily Sodium 10
Total Carbohydrates 34 g
% Daily Total Carbohydrates 11
Dietary Fiber 4 g
% Daily Dietary Fiber 16
Sugars 19 g
Protein 33 g
% Daily Protein 270
% Daily Vitamin C 190
% Daily Calcium 30
% Daily Iron 60