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3 medium leeks thinly sliced
1 lb potatoes thinly sliced
2 tbs canola oil, divided
1/2 tsp ground pepper, divided
1/4 tsp salt, divided
3 tbs honey
3 ybs Dijon mustard
1 1/2 tsp curry powder
1 lb turkey cutlets
Preheat oven to 450 and coat a baking sheet with cooking spray.
Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tbs oil, 1/4 tsp pepper and 1/8 tsp salt on the prepared baking sheet. Bake for 15 minutes, stirring once.
Whisk the remaining 1 tbs oil, honey, mustard and curry powder in a small bowl until smooth. Sprinkle both sides of the cutlets with the remaining 1/4 tsp pepper and 1/8 tsp salt.
Reduce heat to 400, toss the leeks and potatoes with 2 tbs 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. Serves 4, so you may want to double the recipe. Enjoy!
