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Lemon Sage Turkey Cutlets With Baked Sweet Potato Rounds

vegetables, turkey

1/2 cup dry bread crumbs
1 teaspoon crumbled dried sage
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound turkey cutlets (scaloppine)
2 tablespoons vegetable oil
lemon wedges
----Baked Sweet Potato Rounds----
1 pound sweet potatoes
2 teaspoons vegetable oil
1 teaspoon dried thyme
1/2 teaspoon salt

In shallow dish, combine breadcrumbs, sage, lemon rind, salt and pepper; set aside. Brush both sides of turkey with half of the oil; press into breadcrumb mixture to coat all over. In nonstick skillet, heat half of the remaining oil over medium-high heat; cook turkey, turning once, in batches and adding remaining oil as necessary, for about 5 minutes or until golden and no longer pink inside. Serve with lemon. Baked Sweet Potato Rounds: Peel sweet potatoes; cut into generous 1/4-inch thick rounds. In bowl, toss with vegetable oil and thyme. Bake on greased baking sheet in 425°F oven for 20 minutes or until tender and slightly browned. Sprinkle with salt. Serve with steamed broccoli.

Contributor: Canadian Living Magazine, April, 2000

Yield: 4 servings

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