Here is a delicious and easy-to-make recipe for dinner, healthy baked turkey cutlets with vegetables. I served with oven-baked baby potatoes and accompanied by a glass of red wine. So tasty!
No sweat involved! Just throw everything in a pan and let the oven do its thing. Easy peasy!
Usually, when discussing turkey cutlets, everyone thinks of turkey breast slices. I will use pieces of meat called "turkey shoulders" or "turkey medallion" in this recipe. Is a round pieces of meat located above the turkey wings. It is a piece of muscle suitable for this recipe, made in the oven.
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I will show you what ingredients I used in this baked turkey cutlets recipe.
Ingredients
So you need 750 g of turkey shoulder, or if you can't find it, you can use slices of turkey breast, enough for four generous servings.
To enhance the dish with smoky depth and a touch of fat, I recommend adding 200 grams of smoked bacon. However, this ingredient is entirely optional and can be omitted if desired.
I will also use a leek, a sweet red pepper (you can replace it with bell peppers of any colour) and two red apples for their sweetness and aroma.
Preparing the Ingredients
I prepared the meat first, cleaned a little of the fat, and then put it in a bowl. If you use turkey breast, you can cut it into 1 cm (0.5 inches) thick slices. I seasoned the meat with:
- one tablespoon of crushed pepper paste,
- one tablespoon of honey,
- one teaspoon of marjoram,
- sea salt,
- freshly ground pepper
- vegetable mix for soups.
I put in two tablespoons of sunflower oil, and then I mix them by hand, massaging the pieces of meat well with all the ingredients.
Let the meat marinate until we prepare the rest of the ingredients. After I washed them well, I cut the apples in half, took out the stalk with seeds, cut the peppers in two, and took out the seeds.
After that, I sliced them all quite coarsely because they would stay in the oven for quite a while anyway.
The ingredients are ready; let's cook!
How to Make the Healthy Baked Turkey Cutlets With Vegetables?
We need an oven tray, I have a ceramic one, ideal for this type of recipe, but it can also be made of heat-resistant glass. On the bottom of this ceramic baking tray, I will pour about 25 ml of sunflower oil and put half of the sliced ingredients and a few sprigs of thyme, forming a bed for the meat.
Over these vegetables, I will place the slices of meat that have been marinated and already have a special aroma.
I will place the rest of the sliced ingredients, the smoked bacon and the sun-dried tomatoes on top of the meat.
Pour over 25 ml of sunflower oil (or extra virgin olive oil), about 100 ml of red wine and about 100 ml of water. Cover the tray with aluminium foil and put it in the oven at 200 degrees for about two hours.
At the two-hour mark, take off the foil, crank up the heat to 240 degrees (220°C), and roast for another 30-40 minutes, until the top is beautifully golden brown.
These healthy baked turkey cutlets with vegetables create a delicious and nutritious dinner option. Simple to prepare and packed with flavour, they're sure to be a crowd-pleaser.
Serving
The baked turkey cutlets can be served with mashed potatoes or potato salad with mayonnaise, rice, pasta or polenta; it is very tasty.
My version is with baked baby potatoes and a delicious beetroot and horseradish salad, and a glass of red wine.
If you are a fan of turkey meat and you like this healthy baked turkey cutlets with vegetables, you can also try the following turkey recipes on our blog:
- Simple Turkey Fried Rice Recipe
- Oven-Baked Turkey Legs Recipe
- Best Turkey Tenderloin Recipe
- World Best Turkey Soup Recipe
- Best Turkey Stew Recipe
- Best Leftover Turkey Salad Recipe
- The Best Turkey Meatloaf Recipe
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Healthy Baked Turkey Cutlets With Vegetables
Equipment
- 1 ceramic baking dish
Ingredients
- 750 g turkey cutlets shoulder or breast
- 200 g smoked bacon
- 1 piece leek
- 1 piece sweet red pepper kapia
- 2 pieces red apples
- 1 teaspoon crushed sweet paprika paste
- 1 tablespoon honey
- 1 teaspoon marjoram dried
- 1 teaspoon vegetable mix for soups
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon sea salt kosher
- 2 tablespoon sunflower oil
- 3 pieces sundried tomatoes
- 100 ml red wine
- 50 ml sunflower oil
- 100 ml water
- 3 sprigs thyme fresh
Instructions
- Season the meat with crushed pepper paste, honey, marjoram, sea salt, freshly ground pepper and vegetable mix for soups. I put two tablespoons of sunflower oil and then I mix them by hand, massaging the pieces of meat well with all the ingredients.
- Cut the apples in half and took out the stalk with seeds and cut the peppers in two and took out the seeds. After that, slice them all quite coarsely, because they will stay in the oven for quite a while anyway.
- On the bottom of the ceramic baking tray, pour about 25 ml of sunflower oil and put half of the sliced ingredients and a few sprigs of thyme, forming a bed for the meat. Over these vegetables place the slices of meat that have been marinated before. Place the rest of the sliced ingredients, the smoked bacon and the sun-dried tomatoes on top of the meat.
- Pour over 25 ml of sunflower oil (or extra virgin olive oil), red wine and about 100 ml of water. Cover the tray with aluminium foil and put it in the preheated oven at 200 degrees for about two hours. Remove the aluminium foil, raise the temperature to 240 degrees and leave the tray in the oven for another 30-40 minutes, until a golden colour is obtained on top.
- It can be served with mashed potatoes or potato salad with mayonnaise, rice, pasta or polenta. My version is with baked baby potatoes and a delicious beetroot and horseradish salad, and definitely a glass of red wine.
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