Crispy Turkey Cutlets With Green Bean Salad

Photo by  Romulo Yanes
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 448 calories
    • Fat 22 g
    • Sat Fat 3 g
    • Cholesterol 151 mg
    • Sodium 873 mg
    • Protein 37 g
    • Carbohydrate 28 g
    • Sugar 3 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 79 mg


  1. Check 3/4pound green beans, trimmed
  2. Check 1cup grape tomatoes, halved
  3. Check 1/2cup pitted kalamata olives, quartered
  4. Check 1tablespoon fresh lemon juice, plus lemon wedges for serving
  5. Check 4tablespoons olive oil
  6. Check kosher salt and black pepper
  7. Check 4 thin turkey cutlets (about 1 pound total)
  8. Check 1/4cup all-purpose flour
  9. Check 2 large eggs, beaten
  10. Check 2/3cup bread crumbs


  1. In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil.
  2. Place the beans in the basket, cover, and steam until tender, 4 to 5 minutes. Run under cold water to cool.
  3. In a large bowl, toss the beans with the tomatoes, olives, lemon juice, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Set aside.
  4. Season the turkey with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, dip in the eggs (letting any excess drip off), then coat with the bread crumbs, pressing gently to help them adhere.
  5. Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Cook the turkey until golden and cooked through, 2 to 3 minutes per side.
  6. Serve the turkey with the bean salad and lemon wedges.