Community recipe
Golden Turkey Cutlets with Creamy Dill Peas and Roasted Potatoes
Thin turkey cutlets roast quickly alongside crisp-edged potatoes, then meet a bright, silky pan sauce studded with peas and fresh dill. A little Dijon and lemon keep the comforting plate lively while a crunchy breadcrumb finish adds a distinctive, family-friendly twist.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 680 g potatoes, halved
- 1 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 600 g turkey cutlets, patted dry
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 60 g panko breadcrumbs
- 2 tbsp dijon mustards
- 30 g fresh dills, finely chopped
- 1 tbsp olive oil
- 240 g frozen peas
- 180 ml chicken broths
- 120 ml heavy creams
- 1 tbsp lemon juice
- 30 g unsalted butters
- 0.25 tsp kosher salt
- 0.13 tsp black pepper
Make it
Instructions
- 01
Heat the oven and prepare the sheet pan
Position a rack in the center of the oven and heat it to 425°F (220°C). Line a large rimmed sheet pan with parchment. Wash and scrub 680 g potatoes under cool running water, dry them thoroughly, and halve any larger pieces so they are close to the same size. Toss them on the pan with 1 tbsp olive oil, 1 tsp kosher salt, and 0.5 tsp black pepper; arrange them cut-side down in one layer. Roast for 20 minutes while you prepare the cutlets. | Why: Dry, evenly sized pieces brown instead of steaming and give the potatoes a head start.
- 02
Season and coat the turkey
While the potatoes roast, pat 600 g turkey cutlets dry with paper towels. Season both sides with 0.5 tsp kosher salt and 0.25 tsp black pepper. Set out 60 g panko breadcrumbs in a shallow dish. Brush each cutlet with 2 tbsp Dijon mustard, then press both sides into the breadcrumbs until evenly coated. Wash and dry 30 g fresh dill, chop it finely, and reserve it for the sauce and serving. | Why: Dry cutlets brown more reliably, while mustard helps the light crumb coating adhere and adds savory depth.
- 03
Roast the cutlets and finish the potatoes
After the potatoes have roasted for 20 minutes, turn them with a spatula and push them toward the edges of the pan. Place the coated cutlets in the center and drizzle them with 1 tbsp olive oil. Roast for 12–15 minutes, turning the cutlets once halfway through, until the coating is golden and the thickest part reaches 165°F (74°C) on an instant-read thermometer. The potatoes should be fork-tender with browned edges. Transfer the cutlets to a clean plate and loosely cover with foil; leave the potatoes on the pan. | Why: Adding the thin cutlets later prevents dry meat while the hot pan crisps both sides of the coating.
- 04
Build the creamy pea sauce
While the cutlets roast, measure 240 g frozen peas, 180 ml chicken broth, 120 ml heavy cream, and 1 tbsp lemon juice. Melt 30 g unsalted butter in a large skillet over medium heat. Add the peas and broth, bring to a gentle simmer, and cook for 4 minutes until the peas are hot and bright green. Stir in the cream, remaining chopped dill, and remaining mustard from the measuring bowl; simmer for 3–4 minutes until the sauce lightly coats a spoon. Taste and adjust with 0.25 tsp kosher salt and 0.125 tsp black pepper. Remove from the heat and stir in the lemon juice. | Why: A short simmer concentrates the broth without toughening the peas, while lemon balances the rich sauce.
- 05
Rest, garnish, and serve
Rest the covered cutlets for 3 minutes so their juices settle. Spoon the warm pea sauce onto four plates, place one cutlet on each, and divide the roasted potatoes alongside. Scatter the reserved dill over the plates and serve immediately with any remaining sauce. | Why: Resting keeps the cutlets juicy, and serving the sauce underneath preserves the crisp topping.
