Lemon Mustard Turkey with Roasted Cabbage, Rosemary Mushrooms, and Warm White Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Place the green cabbage on the baking sheet. Toss it with 1 tablespoon olive oil, half of the chopped garlic, 1 teaspoon lemon juice, a pinch of salt, and black pepper. Roast for 22 to 25 minutes at 220 °C / 425 °F, turning the wedges halfway through, until tender and browned at the edges.

3. 3

   While the cabbage roasts, pat the turkey breast cutlets dry. Coat them with 1 tablespoon Dijon mustard, sweet paprika, the lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and a little black pepper.

4. 4

   Heat a large skillet over medium-high heat. Cook the turkey cutlets for 3 to 4 minutes per side, until browned and fully cooked. Transfer them to a plate and let them rest for 5 minutes.

5. 5

   In the same skillet, add the remaining 1 tablespoon olive oil and the mushrooms. Sauté for 5 to 6 minutes until they release their moisture and turn golden. Add the remaining garlic and the fresh rosemary, and cook for 1 more minute.

6. 6

   Add the cooked white beans to the skillet with the mushrooms. Stir in 1 teaspoon lemon juice, half of the fresh parsley, and a pinch of salt and black pepper. Cook for 2 to 3 minutes, just until the beans are heated through.

7. 7

   In a small bowl, mix the plain unsweetened Greek yogurt with the remaining 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, and the rest of the fresh parsley until smooth.

8. 8

   Serve the turkey cutlets with the roasted cabbage and the warm mushroom-white bean mixture. Finish with the lemon mustard yogurt sauce on top or on the side.