Turkey Cutlets with Peas & Spring Onions

Preparation

1. Whisk flour, 1/4 teaspoon salt and pepper in a shallow dish. Dredge each turkey cutlet (or steak) in the flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
2. Add the turkey and cook until lightly golden, 2-3 minutes per side. Transfer to a plate; cover with foil to keep warm.
3. Add the remaining 1 tablespoon oil to the pan and heat over medium-high heat.
4. Add mushrooms and onion (or scallion) whites and cook, stirring often, until the mushrooms are browned and the whites are slightly softened, 2 to 3 minutes.
5. Add broth, wine and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the sauce is slightly reduced, 2 to 3 minutes.
6. Stir in peas and onion (or scallion) greens and cook, stirring, until heated through, about 1 minute. Stir in lemon zest. Nestle the turkey into the vegetables along with any accumulated juices from the plate.
7. Cook, turning the cutlets once, until heated through, 1 to 2 minutes.

Per serving: 302 calories; 8 g fat (1 g saturated fat, 5 g mono unsaturated fat); 46 mg cholesterol; 19 g carbohydrates; 34 g protein; 3 g fiber; 471 mg sodium; 140 mg potassium

Nutrition Bonus: Iron (20% daily value), Vitamin A (20% dv), Vitamin C (20% dv), Folate (14% dv).

Exchanges: 1 starch, 4 very lean meat, 1 1/2 fat (mono)

Contributed by: EatingWell.com

Peas and baby onions are harbingers of spring, the first sign that warm weather is on its way. With turkey cutlets and a simple white wine sauce, they team up in this flavorful dish that calls out for mashed roots or steamed asparagus on the side.