Photo: Claudio Schwarz
Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges
6 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
465
Calories
36g
Protein
18g
Fat
43g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup olive oil plus additional for brushing
- 3 tablespoons fresh lemon juice
- 2 teaspoons minced fresh rosemary
- 2 garlic cloves, pressed
- 1 1/4 pounds red-skinned potatoes, scrubbed, cut into 1/2-inch wedges
- 1 1/4 to 1 1/2 pounds 1/3-inch-thick turkey cutlets
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes