Rosemary Turkey Cutlets with Roasted Fennel, Apricots and Potatoes

Recipe by Andrea Falcone, RD, & Certified Fitness Professional
Food Styling by Michelle Rabin  /  Photo by Paul Buceta    

It’s a fact that as the seasons change, so do our palates, and with hot summer days behind us, a leafy salad just won’t cut it. This is the perfect time of year to get your complex carbs from earthy root vegetables, roasted to perfection, like in this hearty dinner recipe. You may think you’re not a fan of fennel, but you may be surprised at the subtle sweetness it adds to your basic meals.

Rosemary Turkey Cutlets
with Roasted Fennel, Apricots and Potatoes

Prep Time: 15 minutes  /  Total Time: 45 minutes  Makes 4 servings

1 1.5 lb bag mixed baby potatoes
1 large fennel bulb, cut into 8 wedges
1 head asparagus*
1 red onion
3 cloves garlic, minced
4 Tbsp grapeseed oil, divided
3 Tbsp rosemary, minced and divided
½ cup dried apricots, chopped
4 turkey breast cutlets
Salt and pepper to season

1. Preheat the oven to 375º F.

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2. Wash and cut any spots off the potatoes and soak in cold water (cut in half if desired). Break the ends off the asparagus and rinse. Peel and slice the onion into very small wedges.

3. Drain the potatoes and place into a large bowl with the fennel, onion, garlic, half of rosemary, chopped apricots, and oil. Place mixture in a pan and roast for 15 minutes.

4. After 15 minutes, stir the vegetables and add the asparagus to the pan. Continue cooking for another 15 minutes.

5. Meanwhile, season the turkey cutlets with salt, pepper, and remaining 1 Tbsp of chopped rosemary.

6. Heat 2 Tbsp of grapeseed oil in a large pan over medium heat. Once hot, add the turkey cutlets and cook through, about 4 minutes on each side. Once cooked, place the cutlets on a plate, lightly tented with a piece of foil to keep warm and juicy.

7. Serve cutlets with a large scoop of vegetable mixture.

Nutrients per serving:
Calories: 524, Fat: 30 g, Carbs: 40 g, Protein: 26 g, Fiber: 8 g