Turkey Cutlets With Potatoes & Green Beans Turkey Cutlets With Potatoes & Green Beans

Photography: Maya Visnyei | Food styling: Michael Elliott/JudyInc.com | Prop styling: Renée Drexler

Have dinner on the table in only 35 minutes thanks to this easy-peasy turkey cutlet dinner with perfectly tender potatoes and green beans. 

  • Total time 35 minutes
  • Portion size 4 servings


Parsley Vinaigrette:


Preheat oven to 425°F. Line baking sheet with parchment paper. 

On prepared pan, toss together potatoes, 1 tbsp of the oil and 1/4 tsp each of the salt and pepper until combined. Bake until almost tender, about 10 minutes. Add green beans; toss to combine. Cook until vegetables are tender and lightly browned, about 10 minutes. 

Parsley Vinaigrette: Meanwhile, in large bowl, whisk together oil, parsley, vinegar, garlic, salt and pepper. Reserve 1/3 cup of the mixture in small bowl. Add roasted vegetables to remaining mixture, tossing to coat. 

Between plastic wrap, pound turkey to scant 1/4-inch thickness. Sprinkle with remaining 1/2 tsp each salt and pepper. 

In skillet, heat 1 tbsp of the oil over medium-high heat. Cook half of the turkey, flipping once, until browned and no longer pink in centre, about 4 minutes. Repeat with remaining 1 tbsp oil and turkey. 

Divide turkey and roasted vegetables among plates. Drizzle turkey with reserved Parsley Vinaigrette, if desired. Serve with lemon wedges (if using). 

Test Kitchen Tip: Pounding the cutlets to the same thickness ensures even browning and quick cooking. 

Nutritional facts PER SERVING: about

  • Fibre 5 g
  • Sodium 664 mg
  • Sugars 4 g
  • Protein 31 g
  • Calories 393
  • Total fat 20 g
  • Potassium 999 mg
  • Cholesterol 64 mg
  • Saturated fat 2 g
  • Total carbohydrate 25 g


  • Iron 20
  • Folate 28
  • Calcium 6
  • Vitamin A 9
  • Vitamin C 41
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Lunch & Dinner

Turkey Cutlets With Potatoes & Green Beans