Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
3medium leeks, white and light green parts only, thinly sliced
1lbYukon Gold potatoes, thinly sliced
2tbspcanola oil, divided
½tspfreshly ground pepper, divided
¼tspsalt, divided
3tbsphoney
3tbspDijon or yellow mustard
1 ½tspcurry powder
1lbturkey or dark chicken cutlets
1
Preheat oven to 450 degrees F. Grease a rimmed baking sheet lightly with canola oil.
2
Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt on the prepared baking sheet. Bake for 15 Minutes, stirring once.
3
Meanwhile, whisk the remaining 1 tablespoon oil, honey, mustard and curry powder together in a small bowl until well combined. Season both sides of each cutlet with the remaining pepper and salt.
4
Reduce heat to 400 degrees F. Toss the leeks and potatoes with 2 tablespoons 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 or chicken is cooked through and the potatoes are tender, about 15 Minutes longer.
Ingredients
3medium leeks, white and light green parts only, thinly sliced
1lbYukon Gold potatoes, thinly sliced
2tbspcanola oil, divided
½tspfreshly ground pepper, divided
¼tspsalt, divided
3tbsphoney
3tbspDijon or yellow mustard
1 ½tspcurry powder
1lbturkey or dark chicken cutlets
Directions
1
Preheat oven to 450 degrees F. Grease a rimmed baking sheet lightly with canola oil.
2
Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt on the prepared baking sheet. Bake for 15 Minutes, stirring once.
3
Meanwhile, whisk the remaining 1 tablespoon oil, honey, mustard and curry powder together in a small bowl until well combined. Season both sides of each cutlet with the remaining pepper and salt.
4
Reduce heat to 400 degrees F. Toss the leeks and potatoes with 2 tablespoons 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 or chicken is cooked through and the potatoes are tender, about 15 Minutes longer.
