Herb-Crusted Turkey Cutlets with Lemon Asparagus and Japanese Sweet Potatoes

Herb-Crusted Turkey Cutlets Preparation In a shallow bowl, combine the breadcrumbs, chopped parsley, rosemary, thyme, and grated Parmesan cheese. Mix well.

2.Place the all-purpose flour in a separate shallow bowl.

3.In another shallow bowl, beat the eggs and set aside.

4.Season the turkey cutlets with salt and black pepper on both sides.

5.Dredge each turkey cutlet in the flour, then dip into the beaten eggs, and finally coat with the herb and breadcrumb mixture. Ensure each cutlet is evenly coated.

Lemon Asparagus Preparation Preheat the oven to 400°F (200°C).

7.Place the trimmed asparagus on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly.

8.Arrange the lemon slices over the asparagus.

9.Roast in the preheated oven for 10-12 minutes, or until the asparagus is tender-crisp.

Japanese Sweet Potatoes Preparation Preheat the oven to 375°F (190°C).

11.In a baking dish, arrange the sliced sweet potatoes.

12.Dot the sweet potatoes with butter and sprinkle with brown sugar and ground cinnamon.

13.Cover the dish with foil and bake for 20-25 minutes, or until the sweet potatoes are tender.

Herb-Crusted Turkey Cutlets Cooking Heat a large skillet over medium-high heat. Add a drizzle of olive oil.

15.Cook the herb-crusted turkey cutlets for 3-4 minutes per side, or until golden brown and cooked through.

Serve Serve the herb-crusted turkey cutlets alongside the lemon asparagus and Japanese sweet potatoes. Garnish with chopped fresh parsley and enjoy!