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.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans
  • 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

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:
Browse Steps
1 of 6