Ingredients

Prep time: 20 minutes, total cooking time 55 minutes.

1 pound red potatoes, cut into 1-inch pieces
1 1/2 pounds small white button mushrooms, stems trimmed
2 strips bacon (2 ounces), cut crosswise into 1/2-inch pieces
1/2 teaspoon dried sage
Coarse salt and ground pepper
8 turkey cutlets (3 to 4 ounces each)
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Grainy mustard, for serving

Directions

Heat broiler. If using broiler-proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet or pan arrange potatoes and mushrooms in a single layer. Sprinkle with bacon, sage, 1 teaspoon salt and 1/4 teaspoon pepper. Broil, tossing every 5 to 6 minutes, until potatoes are tender and browned, 20 to 25 minutes. transfer to a serving bowl (reserve sheet).

Place turkey cutlets on sheet; season with salt and pepper, and sprinkle with Parmesan cheese, dividing evenly. Broil until the cheese is golden and turkey is opaque throughout, 6 to 8 minutes.

Meanwhile, toss potatoes and mushrooms with parsley; season with salt and pepper. Keep warm. Serve turkey cutlets with potato-mushroom mixture, accompanied by grainy mustard. Makes 4 servings.

Nutrition information per serving: 395 cal., 5.9 g fat, 59.5 g pro, 24.8 g carbo., 2.4 g fiber.