Quick, easy and delicious! I promise these easy turkey cutlets will become a regular on your menu. A few herbs and spices, and a simple white wine sauce make these lip-smacking good.
Turkey cutlets are perfect for quick and easy weeknight dinner recipes. They can be prepared in a matter of minutes and dressed up with almost any herb or spice in your spice rack. Furthermore, turkey cutlets are a fantastic choice for a nutritious entrée because they are low in saturated fat.
To make a dinner fit for entertaining, mix in a basic white wine sauce. Toss with my favorite brown rice side dish or this delicious spaghetti squash recipe. Double the sauce ingredients.
This breaded turkey recipe is devoid of dairy and gluten because it doesn’t call for breadcrumbs or Parmesan cheese.
Looking for a quick and healthy weeknight dinner? Look no further than these two delicious turkey cutlet recipes: Lemon Turkey Cutlets and Easy Turkey Cutlets in White Wine Sauce. Both recipes are packed with flavor and come together in under 30 minutes, making them perfect for busy weeknights.
Lemon Turkey Cutlets: A Zesty Delight
These Lemon Turkey Cutlets from Dinners, Dishes, and Desserts are bursting with tangy lemon flavor. The recipe is incredibly simple, requiring just a few pantry staples and 15 minutes of your time. Simply season the turkey cutlets with lemon pepper seasoning and cook them in a skillet until golden brown. Then, whisk together a simple sauce of Worcestershire sauce, Dijon mustard, and lemon juice, and pour it over the cooked turkey. Serve with your favorite sides, such as roasted asparagus, mashed potatoes, or a simple salad.
Key Ingredients:
- Turkey cutlets
- Lemon pepper seasoning
- Olive oil
- Worcestershire sauce
- Dijon mustard
- Lemon juice
Benefits:
- Quick and easy to make
- Packed with flavor
- Healthy and low in calories
- Versatile and can be served with a variety of sides
Easy Turkey Cutlets in White Wine Sauce: An Elegant Twist
With a rich and creamy white wine sauce, Cookin’ Canuck’s turkey cutlets are elevated to a whole new level. Just a few basic ingredients—white wine, chicken broth, garlic, and fresh parsley—are needed to make the sauce. After browning the turkey cutlets in a skillet, they are simmered in the sauce until they are soft and flavorful. Accompany with your preferred sides, like brown rice, roasted veggies, or a straightforward pasta dish.
Key Ingredients:
- Turkey cutlets
- Olive oil
- Dried herbs and spices
- White wine
- Chicken broth
- Garlic
- Fresh parsley
Benefits:
- Elegant and flavorful
- Easy to make and perfect for a weeknight meal
- Can be served with a variety of sides
- Gluten-free and dairy-free option available
Frequently Asked Questions
Can I use chicken breasts instead of turkey cutlets?
Absolutely! Both recipes can be easily adapted to use chicken breasts. Just follow the same guidelines, but make sure to modify the cooking time as necessary. Turkey cutlets cook more quickly than chicken breasts, usually only needing a few more minutes.
Can I make these recipes ahead of time?
The turkey cutlets can be prepared in advance and kept for up to three days in the refrigerator. Reheat them gently in a skillet or microwave before serving. Additionally, the sauces can be prepared in advance and warmed up right before serving.
What are some other side dish options?
These recipes are incredibly versatile and can be served with a variety of side dishes. Some other great options include:
- Roasted vegetables, such as broccoli, carrots, or Brussels sprouts
- Mashed potatoes or sweet potatoes
- Brown rice or quinoa
- A simple green salad
- Roasted mushrooms
- Apple and Brussels sprouts slaw
- Sautéed asparagus
- Spicy roasted cauliflower
Additional Resources:
- For more easy and healthy dinner recipes, be sure to check out the Dinners, Dishes, and Desserts and Cookin’ Canuck websites.
- You can also find a variety of other turkey cutlet recipes online.
These two turkey cutlet recipes are sure to become a staple in your weeknight dinner rotation. They are quick, easy, and packed with flavor. So next time you’re looking for a healthy and delicious meal, give one of these recipes a try!
What are turkey cutlets?
Turkey cutlets are thin, boneless slices of turkey breast. They are either sliced very thin (typically about ½-inch thick) or sliced a little thicker, then pounded thin.
They are sold in the meat/butcher section of many grocery stores. I typically buy them at Trader Joe’s. Actually, I buy multiple packages and stash them in the freezer to have on hand for weeknight meals.
Since they are so thin, turkey cutlets cook very quickly, making them ideal for easy meals. A couple of minutes per side in a hot skillet is all it takes.
How to cook turkey cutlets in white wine sauce:
The beauty of turkey breast cutlets is that they cook very quickly. But that can also be their downfall if the cook isn’t paying attention. Overcooked turkey cutlets, just like overcooked chicken breasts, are dry and tough.
If your pan is hot and the turkey cutlets are about ½ inch thick, then all you need to do is cook them for 2 minutes on the first side and 1 minute on the second. Staying by the stove is my recommendation! Done! Thicker cutlets will take longer to cook.
But let’s back up a second. Seasoning comes first! Honestly, a generous sprinkle of kosher salt and ground pepper works perfectly well. But I kicked it up a notch by using the same spice rub for the recipe as I do for my Garlic Butter Herbed Pork Chops. Rosemary, sage, paprika, salt and pepper. Simple, but so flavorful.
Arrange the cutlets in a single layer in a large skillet. If there’s not enough room, cook them in two batches. Once the cutlets are cooked, transfer them to a plate and tent with foil to keep warm.
Turn down the heat a bit and a little olive oil to the center of the skillet. Add some minced garlic to the oil and cook for 1 minute. Slowly pour in the white wine and chicken broth.
This is very important: use a wooden spatula or spoon to scrape up any browned bits from the bottom of the skillet while the wine/broth mixture is simmering. Flavor for days!.
Simmer the sauce in the skillet over medium heat until the volume is reduced by half; this should take four to five minutes. Stir in the parsley. Transfer the cutlets, plus any accumulated juices, back to the skillet and spoon the sauce over the cutlets. Serve it up!.