What turkey cutlets are
Turkey cutlets are thin slices of turkey breast, usually about 1/2 inch thick or less. They cook in minutes, which makes them a good weeknight option. Because they are lean, they dry out quickly, so the goal is a hot pan, short cooking time, and a thermometer or a cut to check the center.
Flour is often used to help browning and to give a pan sauce body, but it is not necessary. Patting the meat dry and using a hot pan gives good color on its own.
Ingredients
- 1 to 1.5 pounds turkey cutlets (about 4 pieces)
- Salt and black pepper
- 1 to 2 tablespoons olive oil, or a mix of oil and butter
- Optional seasoning: garlic powder, paprika, dried Italian herbs
- Optional finishing: lemon juice, a splash of broth, fresh parsley
Step-by-step
- Even out the thickness. If some cutlets are thick, place them between sheets of plastic wrap and gently pound to an even thickness of roughly 1/2 inch. Even thickness means even cooking.
- Dry and season. Pat both sides thoroughly with paper towels. Season with salt, pepper, and any spices. Dry meat browns; wet meat steams.
- Heat the pan. Use a heavy skillet over medium-high heat. Add the oil and wait until it shimmers.
- Sear. Add the cutlets without crowding. Cook in batches if needed. Leave them alone for about 2 to 3 minutes until golden, then flip.
- Finish. Cook the second side for about 2 to 3 minutes more. Thin cutlets may be done in under 6 minutes total, but thickness varies.
- Check doneness. The safe minimum internal temperature for turkey is 165°F (74°C). A quick-read thermometer inserted from the side works best. If you do not have one, cut into the thickest cutlet: the juices should run clear and the meat should be opaque with no pink.
- Rest for a couple of minutes on a plate.
Turkey breast vs. cutlets
A turkey breast is the whole (or half) breast muscle, usually roasted for an hour or more. Cutlets are slices cut from the breast, which is why they cook so much faster. If you want the roast version, see our guide on slow roasting a turkey breast.
Quick pan sauce without flour
After removing the cutlets, lower the heat and add 1/2 cup chicken broth plus a squeeze of lemon to the pan. Scrape up the browned bits and simmer for a few minutes until slightly reduced. Stir in a small knob of butter, and spoon the sauce over the turkey. Garlic, capers, or Dijon mustard are easy additions.
Troubleshooting
- Dry cutlets: Usually overcooked. Use thinner, even pieces and pull them at 165°F.
- Pale cutlets: The pan was not hot enough, was crowded, or the meat was wet.
- Meat sticking: Wait until the first side releases naturally from the pan before flipping.
- Tough cutlets: Pounding gently can help; avoid pounding so hard that the meat tears.
Storing
Refrigerate leftovers within two hours in a covered container and eat within three to four days. Reheat gently, ideally covered with a splash of broth, until hot throughout.