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Turkey Cutlets with Pan Sauce
and green beans / cauliflower / 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 an easy pan sauce. Serve the cutlets with green beans and cauliflower for leftovers that are great warm or at room temperature. 



Cauliflower and Green Beans with Almonds:
  • Green beans, fresh or frozen - 1 lb , trimmed and sliced into 1" (2.5 cm) pieces
  • Cauliflower florets - 3 cups
  • Butter - 2 Tbsp
  • Lemons - 1 , zest of
  • Almonds, sliced - 1/4 cup
Turkey Cutlets with Pan Sauce:
  • Arrowroot powder - 1/3 cup + 2 Tbsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Green onions - 2 stalks , chopped, white and green parts separate
  • 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
  • Oil, cooking - 2 Tbsp
  • Stock, any type - 1/4 cup + 3/4 cup
  • Water, hot tap - 2 Tbsp


  1. Prep arrowroot mixture - Whisk together first portion of arrowroot powder, salt, and pepper. (Can be done up to 5 days ahead)

  2. Green beans / Cauliflower - Prep as directed. (Can be done up to 5 days ahead)

  3. Green onions - Chop, keeping green and white parts separate. (Can be done up to 3 days ahead)

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

  5. Dill - Prep as directed.

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  1. Bring a large stock pot of water to boil. Salt generously and add cauliflower and green beans. Simmer until cauliflower and green beans are tender (they should finish cooking at the same time). Drain.

  2. While vegetables cook, coat turkey with prepared arrowroot 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. If the pan looks dry, add a splash of cooking oil. Add white parts of green onions and saute until soft, 2 to 3 minutes. Add first portion of stock and simmer, scraping up any browned bits in the bottom of the pan, until reduced by half, 2 to 3 minutes. In a separate bowl, whisk second portion of arrowroot powder with hot water. Add the arrowroot mixture and second portion of stock to the pan and simmer everything until a thickened sauce forms. Turn off the heat and stir in green parts of green onions and dill (if using). Season with some salt and pepper and pour over turkey.

  5. Toss cauliflower 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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