Print Options:

Honey-Mustard Cutlets & Potatoes

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

 3 medium leeks, white and light green parts only, thinly sliced
 1 lb Yukon Gold potatoes, thinly sliced
 2 tbsp canola oil, divided
 ½ tsp freshly ground pepper, divided
 ¼ tsp salt, divided
 3 tbsp honey
 3 tbsp Dijon or yellow mustard
 1 ½ tsp curry powder
 1 lb turkey or dark chicken cutlets
1

Preheat oven to 450 degrees F. Grease a rimmed baking sheet lightly with canola oil.

2

Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt on the prepared baking sheet. Bake for 15 Minutes, stirring once.

3

Meanwhile, whisk the remaining 1 tablespoon oil, honey, mustard and curry powder together in a small bowl until well combined. Season both sides of each cutlet with the remaining pepper and salt.

4

Reduce heat to 400 degrees F. Toss the leeks and potatoes with 2 tablespoons of the honey-mustard sauce. Place the cutlets on top of the vegetables and spread the remaining sauce over the cutlets. Return to the oven and bake until the turkey or chicken is cooked through and the potatoes are tender, about 15 Minutes longer.

Nutrition Facts

4 servings

Serving size

Email me when available We will inform you when the product arrives in stock. Please leave your valid email address below.