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Monday, July 1, 2013

Lemon-Thyme turkey cutlets with asparagus and brussel sprout leaves

Tonight's dinner was not only healthy, but it was fresh and you could actually taste all of the ingredients.  The key to making this is to go in steps... boil the potatoes, cook the turkey cutlets, cook the onion and garlic, and assemble everything.  I only used one pan and one bowl, so clean up was a breeze!

Begin by quartering 5-7 new potatoes.  Boil for about 20 minutes, until they begin to become tender.  Drain and run under cold water.  Brown these potatoes in a pan with a little olive oil.  Set aside til the end.

Trim and cut one bunch of asparagus into 2-inch pieces.   I also  trim off the bottom stems of about 1 package of Brussel sprouts and peel off the leaves.  You can use as little or as much asparagus and Brussel sprouts as you like.  Set these aside to add a the end.

I used one package of turkey cutlets.  Dust both sides with flour and a little salt and pepper.  Heat your skillet and brown each cutlet.   Place them on a paper towel when done, and continue on cooking your onion and garlic.  Use about 1/2 a Vidalia onion and about 4 cloves of garlic chopped up. Add in about 1/2 teaspoon of thyme.

Once the onion/garlic combo is tender, add 1 cup of chicken broth and simmer about 2 minutes, scraping up all of the brown bits.  Add 1-2 tablespoons of butter and simmer til slightly thickened.

Now is the time to add everything in.   Start with the asparagus and let it become tender.  Then add in your turkey cutlets and sprinkle with the Brussel sprout leaves.  The last thing to add before serving are the potatoes.  I squeezed some fresh lemon juice over the dish and added a bit of salt and pepper.  

The flavors in this dinner were really fresh.  The veggies still had a little crunch to them, and the potatoes and turkey were cooked just right.  It was nice to have a complete dinner cooked all at one time!

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