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.
Turkey cutlets are a versatile and healthy protein option that can be cooked in a variety of ways. Pan-searing is a quick and easy method that results in juicy, flavorful cutlets. Here are two delicious recipes for pan-seared turkey cutlets:
Lemon Thyme Pan-Seared Turkey Breast Cutlets
This recipe from Shady Brook Farms is simple and elegant perfect for a weeknight meal or a special occasion. The lemon and thyme add a bright fresh flavor to the turkey, while the pan-searing creates a crispy crust.
Ingredients:
- 1 package Turkey Breast Cutlets
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 lemons, sliced
- 6 sprigs fresh thyme
- 1/2 teaspoon garlic powder
- Freshly cracked black pepper and sea salt to taste
- 1/2 teaspoon cayenne pepper (optional)
Instructions:
- In a large skillet over medium-high heat, heat oil. After oil is hot, add butter.
- Add about 6 lemon slices to the skillet.
- Sprinkle the turkey breast cutlets with garlic powder, salt and pepper, and cayenne pepper (if desired).
- Place the turkey breast cutlets into the skillet and cook for about 3 minutes on each side until the turkey is no longer pink, and is slightly browned around the edges.
- Turkey is fully cooked when meat reaches an internal temperature of 165°F using a meat thermometer.
- Garnish with sprigs of fresh thyme.
Tips:
- For extra flavor, add a splash of white wine to the skillet after cooking the turkey.
- Serve the turkey cutlets with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Easy Turkey Cutlets in White Wine Sauce
This recipe from Cookin’ Canuck is another great option for pan-seared turkey cutlets. The white wine sauce adds a touch of elegance to the dish while the herbs and spices give it a flavorful kick.
Ingredients:
- 6 thin turkey cutlets (about 1 ¼ pounds)
- ½ teaspoon dried crushed rosemary
- ½ teaspoon dried sage
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 6 teaspoons olive oil divided
- 4 garlic cloves minced
- ⅓ cup dry white wine
- ⅓ cup chicken broth
- 2 tablespoons minced flat-leaf parsley
- Salt and pepper to taste
Instructions:
- Place the turkey cutlets in a shallow dish or bowl.
- In a small bowl, stir together the rosemary, sage, paprika, salt and pepper. Add 1 tablespoon plus 2 teaspoons olive oil. Stir to combine. Pour the olive oil mixture over the turkey cutlets. Toss with tongs to coat both sides of the cutlets.
- Heat a large nonstick or ceramic skillet over medium-high heat. Be sure that the skillet is good and hot. Lightly coat with olive oil spray.
- Add the cutlets in a single layer. If there isn’t enough room, cook in two batches. Cook for 2 minutes, turn the cutlets over and cook until they are just cooked through, about 1 more minute. Take care not to overcook. Transfer the turkey cutlets to a plate. Tent with foil to keep warm.
- Reduce the heat to medium. Pour the remaining 1 teaspoon olive oil into the middle of the skillet. Add the garlic to the oil. Cook, stirring constantly, for 1 minute.
- Carefully add the wine and chicken broth. While bring the mixture to a simmer, use a wooden spoon or spatula to scrape any browned bits from the bottom of the skillet (extra flavor!) Simmer until the sauce volume reduces by half, 4 to 5 minutes. Stir in the parsley. Season to taste with salt and pepper.
- Add the cooked turkey cutlets to the pan, along with any accumulated juices. Spoon the sauce over the cutlets. Serve.
Tips:
- For a thicker sauce, add a cornstarch slurry to the pan while the sauce is simmering.
- Serve the turkey cutlets with your favorite sides, such as pasta, rice, or mashed potatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
No matter which recipe you choose, you’re sure to enjoy these delicious and easy pan-seared turkey cutlets. They’re a great way to add a healthy and flavorful protein to your meal.
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.
What you need for this turkey cutlets recipe:
These are the main components of this recipe (affiliate links included):
- Turkey cutlets: Found in most supermarkets, these are typically sold in packages of five or six.
- Plants
- Extra virgin olive oil: While binding the herbs and spices for the rub, a little drizzle of olive oil helps brown the turkey. A little more is needed for cooking the garlic.
- White wine: I suggest a dry white wine such as Pinot Grigio, Sauvignon Blanc, Pinot Gris, or Pinot Gris.
- Broth: Chicken broth if you have it. Vegetable broth works in a pinch.
Sauteed Turkey Cutlets With Olive Oil, Pepper and Salt : Farm Fresh Foods
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