No boring turkey here - these cutlets get a golden brown crust on the stovetop and are finished with a creamy lemon pan sauce. Serve the cutlets with an orzo pasta and green bean salad that makes great leftovers warm or at room temperature.
Bring a large stock pot of water to boil. Salt generously and add pasta and green beans. Cook until pasta and green beans are tender (they should finish cooking at the same time). Drain.
While pasta is cooking, coat turkey with prepared flour mixture (shake it to remove any excess or the coating will burn) and set on a plate.
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.
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 and green parts of green onions until smooth. Season with salt and pepper. Spoon sauce over turkey cutlets.
Toss pasta and green beans with butter and lemon zest. Season with salt and pepper. Top with almonds.
Serve turkey with pasta and green beans on the side. Enjoy!