SIZZLIN TURKEY CUTLET SKILLET WITH SWEET CHILI SAUCE
Seasoned turkey cutlets grilled, served with roasted vegetables, and drizzled sweet chili sauce. Served on a heated fajita skillet.
Servings 4
Calories 395kcal
Ingredients
- 4 turkey cutlets
- 3 medium garlic cloves minced
- kosher salt and coarse black pepper to taste
- 1/2 cup extra virgin olive oil divided
- 4 medium red skin potatoes washed & quartered
- 1 cup baby carrots
- 1/2 medium onion chopped
- 1/2 red bell pepper sliced in thin strips
- 1/2 green bell pepper sliced in thin strips
- 1 1/2 cups broccoli florets or spears cut into bite size pieces
- 1 cup fresh mushrooms thick sliced
- 2 Tablespoons onion soup mix
- 1/4 to 1/2 cup sweet chili sauce
Instructions
- Preheat oven to 425 degrees F. Place turkey cutlets in a dish. Season both sides with garlic, salt and pepper. Drizzle 1/4 cup of olive oil over the turkey. Turn the cutlets once.
- In a large mixing bowl, place the potatoes, carrots, onions, peppers, broccoli, and mushrooms. Season with salt, pepper, and onion mix. Pour remaining oil over the vegetables and toss to coat. Spread onto a large baking sheet and place in the oven. Bake about 45 minutes.Turn occasionally as roasting.
- The last 25 minutes that potatoes are baking, spray a grill pan with non stick cooking spray and heat over a medium heat.
- Arrange turkey cutlets in grill pan and cook about 10 minutes. Turn meat and continue cooking, about another 10 minutes. Temperature should be 165 degrees. Remove from grill pan to a plate. Allow to rest a few minutes and then slice into thin slices.
- The last 12-15 minutes of roasting vegetables, place 2 cast iron fajita skillets in the oven to heat.
- To serve the dinner, arrange the vegetables evenly between the 2 skillets. Top with slices of turkey. Drizzle desired amount of sweet chili sauce over the meat.
- Be careful as skillets are very hot