holistic chef + health coach

Turkey Cutlets with Leek Mirepoix in Mustard Coconut Milk Sauce

A turkey recipe perfect for any time of the year.

Dairy + Gluten Free
Serves 4 I One-Pan Meal

One of my favorite things to cook are meals that are easy, quick, require minimal cleanup, and are utterly delicious. Alas! I present to you my one-pan turkey cutlet recipe. This recipe came about when I had a moment of nostalgia for my childhood family meals. Growing up in Poland, I remember eating many dishes that contained carrots, celery, leeks, and parsnips. These staple ingredients are also referred to as mirepoix. They are used for many delicious recipes, and for good reason. When combined, they provide so much flavor.

If you’re not familiar with parsnips, they are basically carrot’s more reserved cousin related to parsley. It’s a root vegetable with cream-colored skin and a nuttier earthy flavor. Great as fries too!

This recipe combines all my favorite flavors from my childhood in a healthier version. I made it dairy-free by using coconut milk and gluten-free by incorporating the parsnip for its natural starchiness to thicken the sauce.

My favorite way to serve it is alongside white rice or millet.

Turkey Cutlets With Leek Mirepoix In Mustard Coconut Milk Sauce

Yield

4 servings

Author

Michelle Reynoso

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

One-pan meals are great because they reduce cleaning time and are the best way to feed a crowd. This one is sure to please a hungry table; flavorful, healthy and full of veggies.

Ingredients

1 lbs turkey or chicken cutlets
2 carrots
2 parsnips
3 celery stalks
1 leek
3 cloves garlic
1/2 bunch of parsley
1 lemon
1 tsp dried thyme
1tsp dried oregano
1 tsp sage
1 c coconut milk
2 tbsp dijon mustard
1/4c broth/water
1 tbsp oil
S + P

Instructions

Wash, peel and chop all the vegetables
Season cutlets with salt and pepper
Heat up a large skillet with avocado oil on medium/ high heat.
Sear cutlets on both sides until golden brown. Set aside.
In the same skillet, reduce to medium heat and add in prepped veggies, spices and sauté until they start to brown. After sauteing for 5min or so, add broth and cover skillet with a lid, and let the veggies steam for 5min.
Place cutlets back into the skillet and let them cook with the veggies for another 5min.
Uncover, add in coconut milk and dijon mustard. Mix together and let reduce for 2-3min. Season to taste. Turn off heat and top with fresh parsley and a squeeze of lemon juice.
Serve with a favorite grain of choice or by itself.

Calories

474.66

Fat (grams)

27.54

Sat. Fat (grams)

14.46

Carbs (grams)

18.03

Fiber (grams)

4.34

Net carbs

13.69