Turkey Cutlets with Pan Sauce
and green beans / cauliflower / almonds
- Arrowroot flour - 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
- Oil, cooking - 2 Tbsp
- Wine, white (sub stock) - 1/4 cup
- Water, hot tap - 2 Tbsp
- Stock, any type - 3/4 cup
- Green beans, fresh or frozen - 1 lb, trimmed and sliced into 1" (2.5cm) pieces
- Cauliflower florets - 3 cups
- Butter - 2 Tbsp
- Lemons - 1, zest of
- Almonds, sliced - 1/4 cup
- Prep breading - Whisk together first portion of arrowroot powder, salt and pepper. (Can be done up to 5 days ahead)
- Green beans / Cauliflower - Prep as directed. (Can be done up to 5 days ahead)
- Green onions - Chop, keeping green and white parts separate. (Can be done up to 3 days ahead)
- Turkey - Halve and thin out with a tenderizer so it’s about 1/4” / 0.6 cm thick. (Can be done 1 day ahead)
- 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.
- While veggies are cooking, coat turkey with prepared arrowroot 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.
- 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 wine 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 flour with hot water. Add the arrowroot mixture and stock to the pan and simmer everything until a thickened sauce forms. Turn off the heat and stir in green parts of green onions. Season with salt and pepper and pour over turkey.
- Toss cauliflower and green beans with butter and lemon zest. Season with salt and pepper. Top with almonds.
- Serve turkey with vegetables on the side and enjoy!
This sauce reminded me of Sour Cream and Onion chips! So yummy. I subbed quinoa in for the pasta and cooked it separate from the beans.0 Helpful
It was very yummy - made for some tasty leftovers0 Helpful
Made with chicken instead of turkey; reduced the arrowroot powder; used stock instead of wine. Very good -- liked the gravy taste. Made sugar snap peas instead of green beans and cauliflower.0 Helpful
Not a huge of all the sweet toppings but it would be ok probably with out the topping sauce...for me!0 Helpful
I had to substitue veal cutlets since I couldn't find turkey but it was still really good. I really enjoyed the sauce a lot more than I thought I would. I would make it again0 Helpful
Took me a lot longer than 35 minutes, but it was quite tasty. Would love to see an instructional video on 'reducing' a sauce.0 Helpful