Turkey Cutlets with Pan Sauce
and green beans / cauliflower / almonds

Name: Turkey Cutlets with Pan Sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/3 cup + 2 Tbsp Arrowroot flour; 1 tsp Salt; 1/2 tsp Black pepper; 2 stalks Green onions, chopped, white and green parts separate; 1 lb Turkey breasts (sub chicken), look for pre-sliced cutlets at the meat counter, sliced and pounded thin; 2 Tbsp Oil, cooking; 1/4 cup Wine, white (sub stock); 2 Tbsp Water, hot tap; 3/4 cup Stock, any type; 1 lb Green beans, fresh or frozen, trimmed and sliced into 1" (2.5 cm) pieces; 3 cups Cauliflower florets; 2 Tbsp Butter; 1 Lemons, zest of; 1/4 cup Almonds, sliced

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

No boring turkey here - these cutlets get a golden brown crust on the stovetop and are finished with an easy white wine pan sauce. Serve the cutlets with green beans and cauliflower that make great leftovers warm or at room temperature.

Ingredients

Metric

Servings:

Turkey Cutlets with Pan Sauce:

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

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

Prep

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)

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Make

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!

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