Simple Lemon Turkey Cutlets with Asparagus and Mushrooms
Fast turkey cutlets with a lemon-pan sauce, paired with sautéed asparagus and mushrooms. Very simple, seasonal, and under 1 hour.
Back to full listIngredients
- Turkey cutlets or thin turkey breast slices 1 lb N/A in provided TSV
- Fresh Asparagus 1 lb $5.99
- Kroger® Whole White Mushrooms 8 oz $2.79
- Kroger® Fresh Lemons Bag 1 lemon $4.99
- Garlic 2 cloves $1.50
- Pantry: olive oil 1 tbsp
- Pantry: butter 1 tbsp
- Pantry: salt 1 tsp
- Pantry: black pepper 1/2 tsp
Instructions
- Trim asparagus and slice mushrooms. Mince garlic. Cut lemon in half.
- Season turkey cutlets with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook turkey 3 to 4 minutes per side until cooked through. Remove to a plate.
- In the same skillet, add mushrooms and asparagus. Cook 4 to 5 minutes.
- Add garlic, butter, lemon juice from half the lemon, and 2 tablespoons water. Stir 1 minute.
- Return turkey to pan and spoon sauce over the top.
- Plate turkey first, then place asparagus and mushrooms alongside. Serve with lemon wedges.
Cook time: 30 minutes
Estimated cost: Estimated from typical turkey cutlet pricing; turkey not visible in provided TSV
Health notes: High protein, low carb, rich in spring vegetables
Drink pairing: Sauvignon Blanc or dry Riesling