Turkey Cutlets with Mashed Potatoes, Roasted Broccoli & Caper Sauce

Turkey Cutlets

with Mashed Potatoes, Roasted Broccoli & Caper Sauce

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Turkey isn’t just for Thanksgiving anymore. This comforting, distinctly American bird is delicious all year round! You’ll make light, fluffy mashed potatoes and savory, slightly caramelized broccoli as sides for juicy, all white meat turkey cutlets. Finished with a tangy lemon-caper sauce, this meal brings a little bit of the holidays to every bite.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Turkey Cutlets with Mashed Potatoes, Roasted Broccoli & Caper Sauce
Title
  • 2 Pounded Turkey Cutlets
  • 1 bunch Thyme
  • 1 head Broccoli
  • 1 Lemon
  • 1 lb Yukon Gold Potatoes
  • 1 Shallot
  • 1 Tbsp Capers
  • 4 Tbsps Butter
  • ½ cup Low-Fat Milk
  • 3 Tbsps Chicken Demi-Glace
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Pick the thyme leaves off the stems; discard the stems. Trim off and discard the bottom 2 inches of the broccoli stems; cut the broccoli lengthwise into ½-inch slices. Using a peeler, remove the yellow rind of the lemon (avoiding the white pith); mince the peel to get 2 teaspoons of lemon zest. Cut the lemon into quarters and remove the seeds. Peel and mince the shallot. Roughly chop the capers. Peel the potatoes and cut into ½-inch cubes.
Make the mashed potatoes:
2 Make the mashed potatoes:
Once the water is boiling, add the potatoes and cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Using a fork, mash the potatoes with half of the butter. Continue mashing and gradually add as much milk as you’d like (you will have extra milk), depending on how thick you’d like the mash to be. Season with salt and pepper to taste and set aside in a warm place.
Roast the broccoli:
3 Roast the broccoli:
While the potatoes cook, toss the broccoli with a little olive oil and season with salt and pepper. Lay the seasoned broccoli out on a sheet pan in a single, even layer. Place in oven and roast 18 to 20 minutes or until browned. Remove from oven and set aside.
Cook the turkey:
4 Cook the turkey:
After the broccoli has roasted for about 10 minutes, season the turkey cutlets with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned turkey and cook 2 to 3 minutes per side, or until browned and cooked through. (If the pan is dry after flipping the turkey, add another teaspoon of olive oil.) Transfer to a plate, leaving any browned bits and drippings in the pan.
Make the sauce:
5 Make the sauce:
In the pan with the drippings and browned bits, melt the remaining butter on medium. Add the shallot, capers, and lemon zest and cook, stirring frequently, 1 to 2 minutes, or until the shallot has softened. Stir in the chicken demi-glace and ¼ cup of water and cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume. Stir in the thyme and season with salt and pepper to taste. Remove from heat and stir in the juice of 2 lemon wedges.
Plate your dish:
6 Plate your dish:
Divide the turkey, mashed potatoes and roasted broccoli between 2 plates. Top with a few spoonfuls of the lemon-caper sauce and garnish with the remaining lemon wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Pick the thyme leaves off the stems; discard the stems. Trim off and discard the bottom 2 inches of the broccoli stems; cut the broccoli lengthwise into ½-inch slices. Using a peeler, remove the yellow rind of the lemon (avoiding the white pith); mince the peel to get 2 teaspoons of lemon zest. Cut the lemon into quarters and remove the seeds. Peel and mince the shallot. Roughly chop the capers. Peel the potatoes and cut into ½-inch cubes.
2 Make the mashed potatoes:
Once the water is boiling, add the potatoes and cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Using a fork, mash the potatoes with half of the butter. Continue mashing and gradually add as much milk as you’d like (you will have extra milk), depending on how thick you’d like the mash to be. Season with salt and pepper to taste and set aside in a warm place.
Make the mashed potatoes:
Roast the broccoli:
3 Roast the broccoli:
While the potatoes cook, toss the broccoli with a little olive oil and season with salt and pepper. Lay the seasoned broccoli out on a sheet pan in a single, even layer. Place in oven and roast 18 to 20 minutes or until browned. Remove from oven and set aside.
4 Cook the turkey:
After the broccoli has roasted for about 10 minutes, season the turkey cutlets with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned turkey and cook 2 to 3 minutes per side, or until browned and cooked through. (If the pan is dry after flipping the turkey, add another teaspoon of olive oil.) Transfer to a plate, leaving any browned bits and drippings in the pan.
Cook the turkey:
Make the sauce:
5 Make the sauce:
In the pan with the drippings and browned bits, melt the remaining butter on medium. Add the shallot, capers, and lemon zest and cook, stirring frequently, 1 to 2 minutes, or until the shallot has softened. Stir in the chicken demi-glace and ¼ cup of water and cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume. Stir in the thyme and season with salt and pepper to taste. Remove from heat and stir in the juice of 2 lemon wedges.
6 Plate your dish:
Divide the turkey, mashed potatoes and roasted broccoli between 2 plates. Top with a few spoonfuls of the lemon-caper sauce and garnish with the remaining lemon wedges. Enjoy!
Plate your dish: