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Turkey Cutlets with Creamy Pan Sauce
and green beans / potatoes / almonds

Active: 35 Total: 35

There's nothing boring about this turkey dinner, which we first featured in 2016. These cutlets get a golden brown crust on the stovetop and are finished with a creamy lemon pan sauce. Serve the cutlets with green beans and potatoes for leftovers that are great warm or at room temperature. 



Potatoes and Green Beans with Almonds:
  • Green beans, fresh or frozen - 1 lb , trimmed and sliced into 1" (2.5 cm) pieces
  • Potatoes, baby red (sub new potatoes) - 1 lb , quartered
  • Butter - 2 Tbsp
  • Lemons - 1 , zest of
  • Almonds, sliced - 1/4 cup
Turkey Cutlets with Pan Sauce:
  • Almond flour - 1/3 cup (sub any gluten-free flour)
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Green onions - 2 stalks , chopped, green parts only
  • Turkey breasts (sub chicken), look for pre-sliced cutlets at the meat counter - 1 lb , sliced and pounded thin
  • Dill, fresh (opt) - 1 tsp , chopped
  • Stock, any type - 1 cup
  • Lemon juice - 2 Tbsp
  • Sour cream - 1/2 cup
  • Oil, cooking - 2 Tbsp


  1. Prep breading - Whisk together almond flour, salt, and pepper. (Can be done up to 5 days ahead)

  2. Green beans - Trim and slice into 1" / 2.5 cm pieces. (Can be done up to 5 days ahead)

  3. Green onions - Chop green parts only (use white parts in another dish). (Can be done up to 3 days ahead)

  4. Potatoes - Scrub clean and slice in quarters. Soak in water if not using right away to prevent them from turning brown. (Can be done 1 day ahead)

  5. Turkey - Halve and thin out with a tenderizer so it’s about 1/4” / 0.6 cm thick. (Can be done 1 day ahead)

  6. Dill - Prep as directed.

  7. Prep sauce - Combine stock and lemon juice in one bowl. In a separate bowl, combine sour cream, green parts of green onions, and dill (if using).

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  1. Bring a large stock pot of water to boil. Salt generously and add potatoes. Cover and simmer until potatoes are starting to turn tender, about 15 minutes. Add green beans and continue cooking, uncovered, until both potatoes and green beans are very tender, 2 to 4 minutes (depending on the thickness of the beans). Drain.

  2. While potatoes are cooking, coat turkey with prepared almond flour mixture (shake it to remove any excess or the coating will burn) and set on a plate.

  3. Heat a skillet over medium-high heat. Add oil and then turkey to heated oil. Sear on both sides until golden brown, 3 to 4 minutes. (If the turkey won't easily fit in the pan without overlapping, sear it in batches.) Set turkey aside and cover to keep warm. Return pan to heat.

  4. To hot pan add stock and lemon juice, scraping up any browned bits on the bottom of the pan. Simmer until liquid reduces to nearly the thickness of oil, 2 to 3 minutes (be patient with this step since reducing the liquid significantly is what will prevent the sauce from "breaking" when you add the sour cream). Remove the pan from the heat and give the liquid a stir to cool it down a bit. Whisk in sour cream mixture until smooth. Season with some salt and pepper. Spoon sauce over turkey cutlets.

  5. Toss potatoes and green beans with butter and lemon zest. Season with some salt and pepper. Top with almonds.

  6. Serve turkey with vegetables on the side. Enjoy!



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