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Turkey Cutlets with Snap Peas and Carrots
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Prep Time:
20 minutes
Total Time:
40 minutes
Create a savory and effortless meal using a Betty Crocker skillet recipe.
Ingredients:
  • 1 lb uncooked turkey breast cutlets, about 1/4 inch thick
  • 1/2 cup honey-Dijon dressing
  • 1 cup baby-cut carrots, cut lengthwise in half
  • 1/4 cup water
  • 2 cups fresh sugar snap pea pods, strings removed
Instructions:
  • Place the turkey in a shallow glass or plastic dish and pour the dressing over it, ensuring the turkey is evenly coated. Cover the dish and let it marinate for 20 minutes at room temperature.
  • Prepare a 12-inch skillet with cooking spray and heat over medium heat. Remove dressing from turkey and gently dry the turkey. Sear turkey in the skillet for 3 to 5 minutes, flipping once, until golden brown.
  • Place carrots and water in the pan to create a flavorful base. Layer turkey and carrots with crisp pea pods for a colorful presentation. Cover and cook for 7 to 9 minutes until the carrots are tender and the turkey is fully cooked.

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