Lemon-Thyme Turkey Cutlets with New Jersey Asparagus, Brussels Sprouts & Crispy Fingerlings

Lemon-Thyme Turkey Cutlets

with New Jersey Asparagus, Brussels Sprouts & Crispy Fingerlings

Lemon thyme, a key flavoring ingredient in this dish, isn’t a hybrid or cross of common thyme with something else. It’s a distinct species of plant in the same family as regular thyme, but with bigger leaves and a citrusy scent. Some lemon thyme plants have pretty white-tipped leaves and are used as decorative ground coverings in ornamental gardens. Its extraordinary herbal flavor gently permeates this pan sauce and juicy piece of white meat turkey.

Lemon-Thyme Turkey Cutlets with New Jersey Asparagus, Brussels Sprouts & Crispy Fingerlings ingredients


  • 2 Cloves Garlic
  • 1 Shallot
  • 4 Ounces Brussels Sprouts
  • 1 Bunch Asparagus
  • 6 Ounces Fingerling Potatoes
  • 2 Turkey Cutlets
  • 1/2 Cup All-Purpose Flour
  • 1 Bunch Lemon Thyme
  • 1 Tablespoon Butter
  • 1 Cup Chicken Broth


Prepare your ingredients:

Prepare your ingredients:

Heat a medium pot of salted water to boiling on high. Peel and roughly chop the garlic. Peel and slice the shallot. Trim off the woody stems of the asparagus and cut the spears into 2-inch lengths on an angle. Trim off the bottom stems of the Brussels sprouts and peel off the leaves.

Boil & peel the potatoes:

Boil & peel the potatoes:

When the pot of water comes to a boil, add the potatoes. Boil the potatoes about 15 minutes, or until cooked through but still somewhat firm. Drain and transfer them to a bowl of cold water. When cool enough to handle, use your fingers or a paring knife peel off just their thin skins.

Brown the potatoes:

Brown the potatoes:

In a large pan, heat some oil on high until hot. Add the peeled potatoes and cook 3 to 4 minutes, or until golden brown, turning so that they make contact with the pan on all sides. Season with salt and pepper. Transfer the browned potatoes to a paper-towel-lined plate.

Cook the turkey cutlets:

Cook the turkey cutlets:

Place the flour in a shallow dish and coat the turkey cutlets in the flour. In the same pan used for the potatoes, add a little more oil and reduce the heat to medium-high. Add the floured turkey to the hot pan, and season it with salt and pepper. Cook 2 to 3 minutes on the first side or until golden brown.

Make the sauce:

Make the sauce:

Flip over the turkey and season the cooked side with salt and pepper. Add the lemon thyme, garlic, shallot, and more oil (if necessary) to the pan with the turkey. Cook 1 to 2 minutes, or until fragrant and softened, stirring occasionally. Add the chicken broth, scraping up any brown bits at the bottom of the pan. Simmer 2 to 3 minutes, or until the sauce thickens slightly. Stir in the butter until it melts.

Add the vegetables & enjoy:

Add the vegetables & enjoy:

Add the asparagus and Brussels sprout leaves. Reduce the heat to medium, and cook 1 to 3 minutes, or until the asparagus turns bright green and is tender-crisp, stirring to coat the vegetables in the sauce. Season the sauce with salt and pepper to taste. Add the potatoes to the pan with the vegetables and remove from the heat. Divide the turkey, vegetables, and potatoes between 2 plates. Enjoy!

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