Easy Turkey Cutlets in White Wine Sauce

Cooked turkey cutlets with parsley in a large ceramic skillet.

4.46 from 100 votes

Easy Turkey Cutlets in White Wine Sauce

Quick and easy! 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.

Prep Time10

Cook Time10

Total Time20

Course: Entrees

Cuisine: American

Keyword: 30-Minute Meal, Turkey cutlets, Turkey recipes

Servings: Servings

Calories: 148.9kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

6 thin turkey cutlets (about 1 ¼ pounds) (See Note 1)
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 (See Note 2)
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. (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.

Video

Notes

Weight Watchers Points: 2 (Blue - Freestyle SP) / 3 (Green) / 2 (Purple)

Note 1: I tested this recipe with ½-inch thick turkey cutlets. If using thicker cutlets, the cooking time should be increased accordingly.

Note 2: I suggest using a dry white wine, such as Sauvignon Blanc, Pinot Blanc, Pinot Grigio or Pinot Gris.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition