Turkey Cutlets with Balsamic Pan Sauce
Rice and Lemon-Pepper Broccoli
Ingredients
- 1½ lb turkey cutlets
- ½ cup all-purpose flour
- 1 tsp dried rosemary
- 5 Tbsp olive oil, divided
- ½ onion, thinly sliced
- 1 clove garlic, minced
- ½ cup balsamic vinegar
- ⅓ cup chicken broth
- 1 tsp sugar
Instructions
- Season turkey lightly with salt and pepper. Stir together flour and rosemary in a shallow dish. Dredge turkey in flour mixture.
- Cook turkey, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat until done. Remove from skillet, and keep warm.
- Cook onion and garlic in 1 Tbsp hot oil in skillet 3 minutes. Stir in vinegar, broth, and sugar; bring to a boil. Cook 3 minutes or until thickened. Spoon sauce over turkey; serve over rice.
Side Dish Ingredients
- 2 cups long-grain white rice
- 1 head broccoli, cut into florets
- 2 Tbsp olive oil
- 1 tsp lemon-pepper seasoning
Side Dish Instructions
- Cook rice according to package directions.
- Preheat oven to 400°F. Toss broccoli with oil and lemon-pepper on a rimmed baking sheet. Bake 10 to 12 minutes or until browned and tender.
Budget Friendly Meal Plan
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