Anytime you see a recipe involving cutlets, feel free to interchange the meat suggested with chicken, veal, pork or even turkey. I decided to use turkey cutlets for this baked recipe—cutlets that I cut myself from one larger turkey tenderloin. I coated the turkey cutlets in a layer of coarse grain Dijon mustard and chopped rosemary; to serve, I boiled some new potatoes drizzled with a tasty vinaigrette made with scallions, garlic, olive oil, white wine vinegar and sliced Kalamata olives. I recommend boiling the potatoes until just tender, and then tossing them with the vinaigrette while the potatoes are still warm; that way they absorb the vinaigrette very well.
(To view this recipe, click on the blue title of the blog post above*)
Dijon-Baked Turkey Tenderloins with New Potatoes & Kalamata Vinaigrette
Ingredients:
- (1) turkey tenderloin, sliced horizontally into 2 cutlets
- Salt and pepper
- 2 teaspoons coarse grain Dijon mustard
- 1 Tablespoon chopped fresh rosemary
- 1/4 cup dry white wine
- 6 new potatoes, or fingerling potatoes-halved
- For the vinaigrette:
- 3 scallions, both ends trimmed, sliced
- 1 garlic clove, minced
- Pinch fo crushed red pepper flakes
- 3 Tablespoons olive oil
- 2 Tablespoons white wine or red wine vinegar
- Salt and pepper to taste
- 10 pitted Kalamata olives, sliced
Directions:
- Preheat the oven to 350 degrees. Season each cutlet with 1/4 teaspoon of salt and a grinding of black pepper. Spread 1 teaspoon of mustard over each cutlet; divide the chopped rosemary over that layer of mustard. Arrange the cutlets on a small baking sheet (rimmed)—pour the white wine around the seasoned cutlets. Bake for 18-20 minutes or until the turkey is cooked to 165 degrees and the juices run clear.
- Bring a medium pot of water to a boil. Add in the halved potatoes and cook for 8-10 minutes, or until tender when pierced with a knife. Immediately toss with the vinaigrette. Serve the turkey alongside the potatoes.
- (To make the vinaigrette, simply whisk its ingredients together in a small mixing bowl; leave at room temperature for at least 20 minutes*)
Tagged: baked turkey, boiled potatoes, Dijon mustard, fresh rosemary, garlic, Kalamata olives, new potatoes, olive vinaigrette, olives, potatoes, scallions, tenderloin, turkey, turkey tenderloin, turkey with potatoes, white wine vinegar
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