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Turkey Cutlet

Turkey Cutlets with Quinoa Pilaf

Total Time 25 minutes
Servings 4

Ingredients
  

  • 2 tablespoons duck fat divided
  • 1 fennel bulb thinly sliced
  • 1 cup dry white quinoa rinsed or pre-rinsed
  • 2 cups chicken broth homemade is best!
  • 1 bay leaf
  • 1/2 cup frozen green peas
  • 2 tablespoons diced pistachios toasted
  • 4 4-ounce turkey cutlets
  • Sea salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • In a medium saucepan, add 1 tablespoon fat, heat to medium-low, and sauté fennel bulb slices until tender, about 5 minutes. Add the horseradish and lemon grass and saute 1 minute more, until fragrant.
  • Add dry quinoa, chicken broth, bay leaf, and green peas; stir. Bring to a boil, reduce heat to a simmer, cover, and cook 15 minutes or until liquid is absorbed.
  • While pilaf is cooking, cook turkey cutlets. Add remaining fat to a large skillet, and heat to medium-high. Season cutlets, add to hot skillet, and sear on each side until browned and crispy and has an internal temperature of 165°.
  • Note: If cutlets have a lot of water, simply allow to cook down until syrupy and liquid is absorbed. Cover, and continue cooking on medium heat until turkey is cooked through.
  • Remove quinoa from heat, and remove bay leaf and discard. Add sea salt and black pepper to taste. Add pistachios, allow to sit 5 minutes, then fluff with a fork, and serve with cutlets.

Notes

Serving size: 1 cutlet and 1 cup quinoa
adapted from:
http://skinnyms.com/turkey-cutlets-with-quinoa-pilaf/Turkey Cutlets with Quinoa Pilaf