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Meat, Classics and bistro fare

Lemon turkey cutlets with sautéed zucchini

Lemon turkey cutlets with sautéed zucchini is a dinner for 4, ready in 25 minutes, very easy to make, at about €2.50 per person. The key to success is a quick sear on the cutlets so they stay moist, paired with a lightly creamy lemon sauce that ties the whole dish together.

Pan seared turkey cutlets deglazed with lemon, served with garlicky sautéed zucchini, ready in no time.

Lemon turkey cutlets with sautéed zucchini
Total time
25 min
Difficulty
Very easy
Cost per person
€2.50
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

This dish pairs tender, lightly floured turkey with the bright tang of lemon, softened by a touch of cream. The sautéed zucchini with garlic adds crunch and a summery note without weighing the plate down. It is a simple, fresh meal that smells like spring the moment it hits the pan.

This is the kind of recipe to keep on hand for busy weeknights when you want something fast without skimping on flavor. Kids tend to like the tender turkey and the mellow sauce, which is not too sharp thanks to the cream. A slice of crusty bread for mopping up the sauce always goes over well, with kids and adults alike.

The ingredients

4 people

Butcher

  • Turkey cutlets 4

Fruits and vegetables

  • Zucchini 4
  • Lemons 2
  • Garlic 2 cloves
  • Parsley 1 bunch

Pantry

  • Flouroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl
  • Butter 30 g

Bakery

  • Country bread 4 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Lightly coat the seasoned turkey cutlets in flour, with salt and pepper.

    Shake off the excess flour, the coating should be very thin.

  2. Brown the cutlets in a skillet with the butter, 3 minutes per side, then set aside. 6 min

    Don't overcook them, turkey dries out quickly.

  3. Deglaze the pan with the lemon juice, add the cream and let it reduce. 3 min

    Grate a little zest into the sauce for a more intense flavor.

  4. Sauté the zucchini, cut into half moons, in the olive oil with the chopped garlic. 8 min

    Keep them slightly firm, they release less water that way.

  5. Return the cutlets to the sauce, sprinkle with parsley and serve with the bread.

    The bread is perfect for soaking up the lemony sauce.

Our tips to get it right

  • Pick cutlets of similar thickness so they all cook at the same pace.
  • Use a wide skillet so the zucchini browns instead of steaming in its own liquid.
  • Squeeze the lemons right before deglazing, fresh juice makes a brighter sauce than juice squeezed ahead of time.

The variations

  • Swap the turkey for chicken cutlets, the cooking time and sauce work exactly the same way.
  • For a vegetarian version, replace the cutlets with grilled zucchini slices or firm tofu seared in the same lemon sauce.
  • For kids in a hurry to eat, slice the cutlets into strips before searing, they cook even faster.

What to serve it with

  • Basmati rice to soak up the sauce
  • Small steamed potatoes
  • Sparkling water with lemon

Storage

Store leftovers in the fridge in a sealed container for 2 to 3 days. Freezing is not ideal because the cream based sauce can separate once thawed. Reheat gently in a skillet over low heat so the turkey does not dry out.

Questions about this dish

Can I prepare the zucchini ahead of time?

Yes, you can sauté them up to an hour ahead and reheat quickly in the skillet before serving. They will lose a bit of crunch but still taste great.

What can I use instead of heavy cream?

You can swap it for plain cream cheese thinned with a little water, or simply let the lemon sauce reduce without cream for a tangier version.

Why coat the cutlets in flour before cooking?

The thin flour coating protects the meat and helps the sauce thicken slightly as it cooks. It also gives the turkey a nice golden color.

How do I keep the turkey from drying out?

Watch the cooking time closely, 3 minutes per side is enough for a thin cutlet. Flattening the meat slightly before cooking also helps keep it tender.

How long does it take to make lemon turkey cutlets with sautéed zucchini?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in lemon turkey cutlets with sautéed zucchini?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does lemon turkey cutlets with sautéed zucchini cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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