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Oven-fried turkey cutlets with beet greens

4
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
For this oven-fried turkey recipe, make sure that you wash the beet greens thoroughly. They can be sandy. Otherwise, this comes together in a cinch, and the addition of Cajun seasonings in the panko-cornmeal dredge really puts this over the top flavor-wise. The glazed beet greens, which are cooked down with lots of onion and garlic, are the perfect accompaniment to the delightfully crunchy turkey cutlets. If you can't find or don't like beet greens, you can use any kind of hearty greens you have on hand instead.

Ingredients

Cooking spray

1 spray(s)

1% low fat buttermilk

½ cup(s)

Yellow cornmeal

½ cup(s)

Whole wheat panko breadcrumbs

½ cup(s)

Cajun seasoning

1½ tsp, bottled

Uncooked boneless skinless turkey breast

16 oz, four 4-ounce cutlets

Onion

½ cup(s), chopped, yellow, chopped

Jarred minced garlic

2 tsp

Crushed red pepper flakes

½ tsp

Uncooked beet greens

12 cup(s), cut into pieces, roughly packed, washed, torn into large pieces

White wine vinegar

2 Tbsp

Instructions

  1. Heat the oven to 400° F.
  2. Lightly coat a large baking sheet with nonstick spray. Pour the buttermilk into a flat, shallow bowl such as a soup plate. Mix the cornmeal, panko, and Cajun seasonings in a second, flat, shallow bowl.
  3. Dip the turkey cutlets into the buttermilk, coating both sides. Dip into the cornmeal mixture, lightly coating both sides. Place on the prepared baking sheet. Repeat with the remaining three cutlets. Coat lightly with nonstick spray.
  4. Bake for 20 minutes, until lightly browned.
  5. Meanwhile, lightly coat the inside of a large saucepan with nonstick spray. Set over medium heat for 1 minute. Add the onion, garlic, and red pepper flakes. Cook, stirring often, for 2 minutes, until the onion begins to soften.
  6. Add the beet greens and vinegar; stir well. Cook, tossing repeatedly, until the greens begin to wilt. Cover, reduce the heat to low, and cook for 3 minutes. Uncover and raise the heat to high. Cook until the liquid in the pan reduces to a glaze that coats the greens, about 3 minutes, stirring quite often.
  7. Divide the greens among four serving plates. Top each with a turkey cutlet.
  8. Serving size: 1 turkey cutlet and 1 cup beet green mixture.

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