Turkey Cutlets With Potatoes & Green Beans

MAKES 4 SERVINGS

450 g red-skinned mini potatoes, scrubbed and halved 3 tbsp canola oil, divided ¾ tsp each salt and pepper, divided 4 cups green beans, trimmed 450 g turkey scaloppine (about 8) lemon wedges (optional)

Parsley Vinaigrette ¼ cup canola oil ½ cup parsley, finely chopped ¼ cup cider vinegar 1 clove garlic, minced ¼ tsp each salt and pepper Preheat oven to 425°F. Line baking sheet with parchment paper.

On prepared pan, toss together potatoes, 1 tbsp of the oil and ¼ tsp each of the salt and pepper until combined. Bake until almost tender, about 10 minutes. Add green beans; toss to combine. Cook until vegetables are tender and lightly browned, about 10 minutes.

Parsley Vinaigrette Meanwhile, in large bowl, whisk together oil, parsley, vinegar, garlic, salt and pepper. Reserve ⅓ cup of the mixture in small bowl. Add roasted vegetables to remaining mixture, tossing to coat.

Between plastic wrap, pound turkey to scant ¼-inch thickness. Sprinkle with remaining ½ tsp each salt and pepper.

In skillet, heat 1 tbsp of the oil over medium-high heat. Cook half of the turkey, flipping once, until browned and no longer pink in centre, about 4 minutes. Repeat with remaining 1 tbsp oil and turkey.

Divide turkey and roasted vegetables among plates. Drizzle turkey with reserved Parsley Vinaigrette, if desired. Serve with lemon wedges (if using).

PER SERVING about 393 cal, 31 g pro, 20 g total fat (2 g sat. fat), 25 g carb (5 g dietary fibre, 4 g sugar), 64 mg chol, 664 mg sodium, 999 mg potassium. % RDI: 6% calcium, 20% iron, 9% vit A, 41% vit C, 28% folate.