Ingredients

• 1 pound Yukon gold potatoes, cut into -inch cubes
• Kosher salt
• 3 scallions, chopped
• 4 turkey cutlets (about 1 pound)
• 1 1/2 teaspoons smoked paprika
• Freshly ground pepper
• 2 tablespoons vegetable oil
• 1 cup low-sodium chicken broth
• 1 tablespoon dijon mustard
• 4 tablespoons cold unsalted butter, diced
• 2 cups frozen peas (about 10 ounces), thawed
• 1 lemon (half zested, half cut into wedges)
• 2 tablespoons chopped fresh parsley

Instructions

1. Put the potatoes in a pot and cover with water by 1 inch; season with salt. Bring to a boil. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute. Drain.
2. Meanwhile, season the turkey with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Heat the vegetable oil in a large skillet over medium heat. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate.
3. Add the broth to the skillet, scraping the pan with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir in the mustard and half of the butter. Season with salt and pepper; set aside.
4. Melt the remaining butter in the pot used for the potatoes over medium heat. Add the potatoes, 1/4 cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper. Cook until the peas are tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.
5. Photograph by Antonis Achilleos