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 cook in a matter of minutes and can be dressed up with almost any herb or spice in your spice rack. On top of that, turkey cutlets are low in saturated fat, making them a great option for a healthy entrée.
Add a simple white wine sauce to the mix for a meal that is worthy of serving to company. Double the sauce ingredients to drizzle over my favorite brown rice side dish or this amazing spaghetti squash recipe.
Unlike most breaded turkey recipes, this recipe is Parmesan cheese- and breadcrumb-free, making it both dairy free and gluten free.
What you need for this turkey cutlets recipe:
These are the main components of this recipe (affiliate links included):
- Turkey cutlets: Turkey cutlets can be found in most supermarkets, typically sold as a package of 5 or 6 cutlets.
- Herbs & spices: Dried crushed rosemary, dried sage, paprika, kosher salt and ground pepper are all you need.
- Extra virgin olive oil: A drizzle of olive oil binds together the herbs and spices for the rub, plus helps with browning the turkey. A little more is needed for cooking the garlic.
- White wine: I suggest using a dry white wine, such as Sauvignon Blanc, Pinot Blanc, Pinot Grigio or Pinot Gris.
- Broth: Chicken broth if you have it. Vegetable broth works in a pinch.
What are turkey cutlets?
Turkey cutlets are thin, boneless slices of turkey breast. They are either sliced very thin (typically about 1/2-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.
My suggestion? Don’t walk away from the stove! If your pan is good and hot, and the turkey cutlets are about 1/2-inch thick, they need just 2 minutes on the first side and 1 minute on the second side. Done! If the cutlets are thicker, they will need additional time 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 in the recipe, I upped the ante a bit by using the same spice rub that I use for my Herbed Pork Chops with Garlic Butter. 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.
Now here’s the important part! As the wine/broth mixture starts to simmer, use a wooden spatula or spoon to scrape any browned bits (from cooking the cutlets) off of the bottom of the skillet. Flavor for days!
Simmer the sauce in the skillet over medium heat until it reduces by half in volume, which should take 4 to 5 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!
How to tell when turkey cutlets are done:
The FDA recommends cooking turkey until it reaches a temperature of 165 degrees F. However, since turkey cutlets are so thin, it’s nearly impossible to use a thermometer effectively.
Instead, cut into the center of the cutlet. If any pink color has disappeared and the juices run clear, the meat is done.
In lieu of cutting into all of the cutlets, I like to push down on the meat with my index finger. For tender meat, there should be a little bit of “give”. If the turkey is very firm, it is likely overcooked.
What to serve with turkey cutlets:
The options are nearly limitless. Here are some of our favorite side dish recipes::
- Grilled potatoes
- Farro salad with grilled vegetables
- Toasted brown rice
- Boiled potatoes with olive oil & fresh herbs
Frequently Asked Questions:
Can I use chicken breasts instead?
Yes! This recipe is equally delicious with chicken. You have a few options here.
- Cut the chicken breasts in half horizontally to make two cutlets per breast. Or…
- Place the chicken breast on a cutting board, between two large pieces of plastic wrap. With a meat mallet (smooth side) or heavy (cast iron) skillet, pound the chicken breasts until thin. Or…
- Cook the chicken breasts “as is”. If you choose this method, turn down the heat to medium so that the surface of the chicken doesn’t char before the chicken is cooked through. The chicken will take longer to cook with this method.
Can this be made ahead of time?
This recipe is best when served immediately after cooking it. However, the turkey cutlets still have great flavor when served at room temperature. Store covered in the refrigerator, then bring to room temperature about 15 minutes before serving. I don’t recommend reheating them as the meat has a tendency to dry out.
Can I double the sauce?
Of course! If you’re serving this rice or quinoa, make some extra sauce to drizzle over top. Simply double the ingredient amounts.
Easy Turkey Cutlets in White Wine Sauce
- 6 thin turkey cutlets (about 1 1/4 pounds) (See Note 1)
- 1/2 teaspoon dried crushed rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 6 teaspoons olive oil divided
- 4 garlic cloves minced
- 1/3 cup dry white wine (See Note 2)
- 1/3 cup chicken broth
- 2 tablespoons minced flat-leaf parsley
- Salt and pepper to taste
- 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. (Regular cooking spray at high heat turns dark, which affects the sauce.)
- 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.
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