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Cooked turkey cutlets with parsley in a large ceramic skillet.
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4.48 from 40 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 mins
Cook Time10 mins
Total Time20 mins
Course: Entrees
Cuisine: American
Keyword: 30-Minute Meal, Turkey cutlets, Turkey recipes
Servings: 6 Servings
Calories: 148.9kcal


  • 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
  • cup dry white wine (See Note 2)
  • 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.
    Paprika, rosemary and sage in glass bowl and in bottles.
  • Pour the olive oil mixture over the turkey cutlets. Toss with tongs to coat both sides of the cutlets.
    Spice rub poured over turkey cutlets in a glass dish.
  • 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.
    Partially cooked turkey cutlets in a large skillet.
  • 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.
    Browned pieces of turkey breast in a large skillet.
  • 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!)
    White wine sauce with garlic simmering in a large skillet.
  • 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.
    Cooked turkey cutlets with white wine sauce in a skillet.



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.


Serving: 1cutlet | Calories: 148.9kcal | Carbohydrates: 1.2g | Protein: 23.6g | Fat: 4.4g | Saturated Fat: 0.6g | Cholesterol: 58.6mg | Sodium: 192.4mg | Fiber: 0.2g | Sugar: 0.1g