Turkey Cutlet Sandwiches With Oven Fries
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 3 medium sweet potatoes (about 1 1/2 pounds), cut into 1/2-inch wedges
- 3 tablespoons olive oil
- kosher salt and black pepper
- 1/4 cup mayonnaise
- 1 to 2 teaspoons hot sauce (such as Tabasco)
- 1 teaspoon sugar
- 1/4 head red cabbage, shredded (about 3 cups)
- 1 large carrot, grated
- 4 turkey cutlets (about 1 pound total)
- 8 slices pumpernickel bread, lightly toasted
- 4 dill pickles, sliced lengthwise
Directions
- Heat oven to 450° F. On a large rimmed baking sheet, toss the sweet potatoes with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper. Roast, tossing once, until browned and crisp, 25 to 30 minutes.
- Meanwhile, in a large bowl, whisk together the mayonnaise, hot sauce, and sugar. Add the cabbage and carrot and toss to combine.
- Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the turkey with ¼ teaspoon each salt and pepper. Cook until cooked through, 2 to 3 minutes per side. Form sandwiches with the bread, turkey, slaw, and pickles. Serve with the fries.
Nutritional Information
- Per Serving
- Calories 572
- Fat 23g
- Sat Fat 3g
- Cholesterol 50mg
- Sodium 1,086mg
- Protein 35g
- Carbohydrate 56g
- Sugar 9g
- Fiber 8g
- Iron 4mg
- Calcium 95mg
What does this mean? See
Nutrition 101
.
Quick Tip
No need to peel the potatoes before roasting. The skins cook up nice and crisp and are loaded with fiber.
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