Healthy Baked Turkey Cutlets With Vegetables

Course: Dinner, Main Course

Cuisine: International

Diet: Gluten Free, Kosher

Keyword: baked turkey cutlets, baked turkey cutlets with vegetables, healthy baked turkey cutlets, healthy baked turkey cutlets with vegetables

Prep Time: 15

Cook Time: 2 40

Total Time: 2 55

Servings: portions

Calories: 517kcal

Author: Timea

Here is a delicious and easy to make recipe, for dinner, healthy baked turkey cutlets with vegetables, served with oven-baked baby potatoes and accompanied by a glass of red wine, so tasty!

Print Recipe

Metrics - US Customary

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.

Nutrition