- 25 mins
- 40 mins
Ingredients
- 3 medium leeks, white and light green parts only, thinly sliced
- 1 pound Yukon gold potatoes, thinly sliced
- 2 T. canola oil, divided
- 1/4 tsp. salt divided
- 3 T. honey
- 3 T. Dijon mustard
- 1-1/2 tsp. curry powder
- 1 pound turkey cutlets
Preparation
Step 1
1. Preheat oven to 450 degrees. coat a rimmed baking shet with cooking spray.
2. Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 T. oil, 1/4 tsp. pepper and 1/8 tsp. salt on the prepared baking sheet. Bake for 15 minutes, stirring once.
3. Meanwhile, whisk the remaining 1 T. oil, honey, mustard and curry powder in a small bowl until smooth. Sprinkle both sides of cutlets with the remaining 1/4 tsp. pepper and 1/8 tsp. salt.
4. Reduce heat to 400 degrees. Toss the leeks and potatoes with 2 T. 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 is cooked through and the potatoes are tender, 12 to 15 minutes.