18 Delicious Turkey Cutlet Recipes for Every Occasion

Let’s face it, turkey cutlets are the unsung heroes of the kitchen—versatile, quick to cook, and oh-so-delicious. Whether you’re whipping up a speedy weeknight dinner, craving some comfort food, or planning a special meal, we’ve got you covered with 18 mouthwatering recipes that’ll make every occasion shine. Dive in and discover your next favorite dish!

Herb-Crusted Turkey Cutlets with Lemon Butter Sauce

Unbelievably simple yet impressively flavorful, these herb-crusted turkey cutlets with lemon butter sauce have become a weeknight staple in my kitchen. There’s something about the crisp herb coating meeting the velvety sauce that turns an ordinary dinner into something special.

Ingredients

• 4 turkey cutlets, about 1/2 inch thick
• 1/2 cup all-purpose flour
• 2 large eggs, pasture-raised and lightly beaten
• 1 cup panko breadcrumbs
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/4 cup chicken stock
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat your oven to 375°F (190°C) to keep the cutlets warm after frying.
2. Season the turkey cutlets evenly with sea salt and freshly ground black pepper.
3. Set up a breading station: place flour in a shallow dish, beaten eggs in another, and mix panko breadcrumbs with chopped parsley and thyme in a third.
4. Dredge each cutlet in flour, shaking off excess, then dip in eggs, and finally coat with the herb-panko mixture, pressing gently to adhere.
5. Heat 2 tbsp of unsalted butter and olive oil in a large skillet over medium-high heat until the butter is foamy but not browned.
6. Fry the cutlets for 3-4 minutes per side, or until golden brown and crispy. Transfer to a wire rack set over a baking sheet and keep warm in the oven.
7. In the same skillet, add chicken stock, lemon juice, and zest, scraping up any browned bits. Whisk in remaining 2 tbsp of butter until the sauce is emulsified and slightly thickened.
8. Serve the turkey cutlets immediately, drizzled with the lemon butter sauce.

Kicking it up with the lemon butter sauce not only adds a bright acidity but also introduces a luxurious texture that complements the crispy cutlets perfectly. Try serving them over a bed of arugula for a peppery contrast or alongside roasted potatoes for a heartier meal.

Parmesan Crusted Turkey Cutlets

Sometimes, the simplest ingredients can transform into something extraordinary with just a bit of love and creativity. That’s exactly what happened last week when I found myself staring at a package of turkey cutlets in my fridge, wondering how to turn them into a meal that would wow my family. The result? These Parmesan Crusted Turkey Cutlets, a dish that’s as easy to make as it is delicious to eat.

Ingredients

• 4 turkey cutlets, about 1/2 inch thick
• 1 cup finely grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, smoked paprika, salt, and pepper.
3. Dip each turkey cutlet into the beaten eggs, ensuring it’s fully coated.
4. Press the egg-coated cutlets into the Parmesan mixture, making sure both sides are evenly covered.
5. Heat the clarified butter and olive oil in a large skillet over medium-high heat until shimmering.
6. Carefully add the coated turkey cutlets to the skillet and cook for 2-3 minutes on each side, or until golden brown.
7. Transfer the cutlets to the prepared baking sheet and bake in the preheated oven for 10 minutes, or until the internal temperature reaches 165°F (74°C).
8. Let the cutlets rest for 5 minutes before serving to allow the juices to redistribute.

Perfectly crispy on the outside and tender on the inside, these Parmesan Crusted Turkey Cutlets are a testament to the magic of simple ingredients. Serve them over a bed of arugula with a squeeze of lemon for a light, refreshing meal, or alongside roasted vegetables for something heartier.

Turkey Cutlets with Mushroom Cream Sauce

Mmm, there’s something about the combination of tender turkey and a rich, creamy mushroom sauce that feels like a hug in a dish. I remember the first time I made this for a dinner party; the compliments didn’t stop, and neither did the requests for seconds. It’s become a staple in my kitchen, especially when I want to impress without spending hours cooking.

Ingredients

• 4 turkey cutlets, about 1/2 inch thick
• 1 cup cremini mushrooms, thinly sliced
• 2 tbsp clarified butter
• 1/2 cup heavy cream
• 1/4 cup chicken stock
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp all-purpose flour
• 1/4 cup dry white wine

Instructions

1. Season the turkey cutlets evenly with sea salt and freshly ground black pepper.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the turkey cutlets to the skillet, cooking for 3 minutes per side until golden brown. Remove and set aside on a warm plate.
4. In the same skillet, add the cremini mushrooms, sautéing until they release their moisture and become golden, about 5 minutes.
5. Sprinkle the flour over the mushrooms, stirring constantly for 1 minute to cook off the raw flour taste.
6. Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom, and let it reduce by half, about 2 minutes.
7. Pour in the chicken stock and heavy cream, bringing the mixture to a gentle simmer. Cook until the sauce thickens slightly, about 3 minutes.
8. Return the turkey cutlets to the skillet, spooning the sauce over them. Simmer together for 2 minutes to heat through.
9. Garnish with fresh thyme leaves before serving.

Perfectly seared turkey cutlets smothered in a velvety mushroom cream sauce offer a delightful contrast of textures and a depth of flavor that’s hard to resist. Serve this over a bed of buttery mashed potatoes or alongside crisp green beans for a complete meal that’s sure to wow.

Garlic Butter Turkey Cutlets

Last week, I found myself staring at a package of turkey cutlets in my fridge, wondering how to turn them into something extraordinary. That’s when I remembered my grandma’s secret weapon for elevating simple dishes: garlic butter. It’s a game-changer, trust me.

Ingredients

• 1 lb turkey cutlets, patted dry
• 3 tbsp unsalted butter, clarified
• 2 tbsp extra virgin olive oil
• 4 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chicken stock, low-sodium
• 1 tbsp fresh parsley, finely chopped

Instructions

1. In a large skillet, heat olive oil over medium-high heat until shimmering, about 1 minute.
2. Season turkey cutlets evenly with sea salt and black pepper on both sides.
3. Add cutlets to the skillet, searing for 3 minutes per side until golden brown. Tip: Avoid overcrowding the pan to ensure a proper sear.
4. Transfer cutlets to a plate, covering loosely with foil to keep warm.
5. Reduce heat to medium, add clarified butter to the same skillet, and let it melt.
6. Stir in minced garlic and thyme leaves, sautéing for 30 seconds until fragrant. Tip: Watch the garlic closely to prevent burning.
7. Pour in chicken stock, scraping up any browned bits from the bottom of the skillet, and simmer for 2 minutes to reduce slightly.
8. Return turkey cutlets to the skillet, spooning garlic butter sauce over them, and cook for an additional 1 minute to warm through.
9. Sprinkle with fresh parsley before serving. Tip: For an extra touch of elegance, garnish with a lemon wedge.

Delightfully tender and infused with the rich flavors of garlic and thyme, these cutlets are a testament to the magic of simple ingredients. Serve them over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that feels both gourmet and comforting.

Turkey Cutlets Piccata

Yesterday, I found myself craving something light yet flavorful, and that’s when Turkey Cutlets Piccata came to mind. It’s a dish that reminds me of cozy dinners with friends, where the conversation flows as freely as the wine.

Ingredients

• 4 turkey cutlets, about 1/4 inch thick
• 1/2 cup all-purpose flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons clarified butter
• 1/2 cup dry white wine
• 1/2 cup chicken stock, homemade preferred
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons unsalted butter
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Season the turkey cutlets with sea salt and black pepper on both sides.
2. Dredge each cutlet in all-purpose flour, shaking off any excess.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering.
4. Add the turkey cutlets to the skillet, cooking for 3 minutes on each side until golden brown. Transfer to a plate and keep warm.
5. Deglaze the skillet with dry white wine, scraping up any browned bits, and reduce by half, about 2 minutes.
6. Stir in chicken stock and lemon juice, bringing the mixture to a simmer for 3 minutes to slightly thicken.
7. Add capers and unsalted butter, swirling the skillet until the butter is fully incorporated.
8. Return the turkey cutlets to the skillet, spooning the sauce over them, and heat through for 1 minute.
9. Sprinkle with fresh parsley before serving.

Every bite of this Turkey Cutlets Piccata offers a delightful contrast between the crispy exterior and the tender, juicy meat inside. The bright, tangy sauce with briny capers elevates the dish, making it perfect for a special weeknight dinner or impressing guests at your next gathering.

Baked Turkey Cutlets with Mozzarella and Tomato

Gathering around the table for a hearty meal is one of my favorite ways to end the day, and this Baked Turkey Cutlets with Mozzarella and Tomato recipe is a surefire way to bring everyone together. Inspired by a cozy dinner at my aunt’s house last fall, this dish combines simplicity with elegance, making it perfect for both weeknight dinners and special occasions.

Ingredients

• 4 turkey cutlets, about 1/2 inch thick
• 1 cup all-purpose flour, for dredging
• 2 large pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup clarified butter
• 1 cup marinara sauce, homemade or high-quality store-bought
• 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick pieces
• 2 medium vine-ripened tomatoes, sliced into 1/4-inch thick rounds
• 1/4 cup fresh basil leaves, thinly sliced
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to accommodate the turkey cutlets in a single layer.
2. Season the turkey cutlets on both sides with salt and freshly ground black pepper.
3. Set up a dredging station with three shallow dishes: one with the all-purpose flour, one with the lightly beaten eggs, and one with the Italian-style breadcrumbs.
4. Dredge each turkey cutlet first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumbs.
5. Heat the clarified butter in a large skillet over medium-high heat until shimmering. Add the breaded turkey cutlets and cook for 2-3 minutes per side, or until golden brown. Transfer to the prepared baking dish.
6. Top each turkey cutlet with a generous spoonful of marinara sauce, followed by a slice of fresh mozzarella and a tomato round.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and slightly golden.
8. Remove from the oven and let rest for 5 minutes. Garnish with thinly sliced fresh basil before serving.

Absolutely delightful, the turkey cutlets emerge from the oven with a crispy exterior giving way to tender, juicy meat beneath. The melted mozzarella and fresh tomato add a creamy and bright contrast, making each bite a harmonious blend of textures and flavors. Serve alongside a crisp green salad or over a bed of al dente spaghetti for a complete meal.

Turkey Cutlets with Cranberry Sauce

Perfectly seared turkey cutlets paired with a tangy cranberry sauce is a dish that never fails to impress at my dinner table. I remember the first time I made it; the aroma filled the kitchen, and my family knew they were in for a treat. It’s a recipe that balances simplicity with elegance, making it a go-to for both weeknight dinners and special occasions.

Ingredients

• 4 turkey cutlets, about 1/2 inch thick
• 1 cup fresh cranberries
• 1/4 cup granulated sugar
• 1/2 cup chicken stock
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Season both sides of the turkey cutlets with salt and freshly ground black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the turkey cutlets to the skillet, searing for 3 minutes on each side until golden brown. Remove and set aside on a plate.
4. In the same skillet, melt unsalted butter over medium heat. Add fresh cranberries and granulated sugar, stirring until the sugar dissolves and the cranberries begin to burst, about 4 minutes.
5. Pour in chicken stock and add fresh thyme leaves, bringing the mixture to a simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Return the turkey cutlets to the skillet, spooning the cranberry sauce over them. Cook for an additional 2 minutes to warm through.

Outstanding in both flavor and presentation, these turkey cutlets with cranberry sauce offer a delightful contrast between the savory meat and the sweet-tart sauce. Serve them over a bed of wild rice or with roasted Brussels sprouts for a complete meal that’s as nutritious as it is delicious.

Spicy Turkey Cutlets with Avocado Salsa

Over the years, I’ve found that the secret to a memorable meal lies in the balance of flavors and textures. That’s why I’m thrilled to share this Spicy Turkey Cutlets with Avocado Salsa recipe, a dish that perfectly marries the heat of the turkey with the cool, creamy salsa. It’s a weeknight favorite in my house, and I bet it’ll be in yours too.

Ingredients

• 1 lb turkey breast cutlets, pounded to 1/4-inch thickness
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp sea salt
• 1 ripe avocado, diced
• 1/4 cup red onion, finely minced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp ground cumin

Instructions

1. In a small bowl, combine the smoked paprika, cayenne pepper, and sea salt. Rub this mixture evenly over both sides of the turkey cutlets.
2. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the turkey cutlets to the skillet, cooking for 3 minutes on each side, or until golden brown and cooked through. Tip: Avoid overcrowding the skillet to ensure each cutlet gets a perfect sear.
4. While the turkey cooks, prepare the avocado salsa by gently mixing the diced avocado, minced red onion, minced jalapeño, chopped cilantro, lime juice, and ground cumin in a medium bowl. Tip: Add the avocado last to prevent it from becoming too mushy.
5. Remove the turkey cutlets from the skillet and let them rest for 2 minutes before serving. Tip: Resting the meat allows the juices to redistribute, ensuring every bite is moist and flavorful.
6. Serve the spicy turkey cutlets topped with the avocado salsa.

Every bite of this dish offers a delightful contrast between the spicy, savory turkey and the fresh, tangy avocado salsa. For an extra touch, serve it over a bed of quinoa or alongside roasted sweet potatoes to round out the meal.

Turkey Cutlets with Apple and Walnut Stuffing

After a long day of testing recipes in my kitchen, nothing beats the comforting aroma of turkey cutlets roasting to perfection. This Turkey Cutlets with Apple and Walnut Stuffing recipe is a twist on the classic, blending sweet and savory flavors that remind me of autumn evenings spent around the dinner table.

Ingredients

• 4 turkey cutlets, about 1/2 inch thick
• 1 cup Granny Smith apples, finely diced
• 1/2 cup walnuts, toasted and roughly chopped
• 2 tbsp clarified butter
• 1/4 cup shallots, minced
• 1 tsp fresh thyme leaves
• 1/2 cup chicken stock, low-sodium
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. In a medium skillet over medium heat, melt 1 tbsp of clarified butter. Add the shallots and sauté until translucent, about 2 minutes.
3. Add the diced apples, toasted walnuts, and thyme to the skillet. Cook for another 3 minutes, stirring occasionally, until the apples begin to soften.
4. Season the turkey cutlets with sea salt and black pepper on both sides. Spoon the apple and walnut mixture onto one side of each cutlet, then fold over and secure with toothpicks.
5. Heat the remaining tbsp of clarified butter in the skillet over medium-high heat. Sear the stuffed turkey cutlets for 2 minutes on each side until golden brown.
6. Transfer the cutlets to the prepared baking dish and pour the chicken stock around them. Bake for 15-20 minutes, or until the turkey is cooked through and reaches an internal temperature of 165°F (74°C).
7. Remove the toothpicks before serving. Tip: Let the cutlets rest for 5 minutes after baking to allow the juices to redistribute.

Out of the oven, these turkey cutlets are juicy and tender, with the stuffing adding a delightful crunch and sweetness. Serve them atop a bed of wild rice or with a side of roasted Brussels sprouts for a complete meal that’s sure to impress.

Grilled Turkey Cutlets with Chimichurri Sauce

Whenever I think of a dish that’s both light and packed with flavor, grilled turkey cutlets with chimichurri sauce immediately come to mind. It’s a recipe that reminds me of summer evenings in my backyard, where the grill is always fired up and the air is filled with the scent of fresh herbs.

Ingredients

• 1.5 lbs turkey breast cutlets, about 1/2 inch thick
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the extra-virgin olive oil and red wine vinegar until emulsified.
2. Add the finely chopped flat-leaf parsley, cilantro, minced garlic, crushed red pepper flakes, sea salt, and freshly ground black pepper to the bowl. Stir to combine, then set the chimichurri sauce aside to let the flavors meld.
3. Preheat your grill to medium-high heat, aiming for a consistent temperature of 375°F.
4. While the grill heats, pat the turkey breast cutlets dry with paper towels to ensure even browning.
5. Lightly brush both sides of the turkey cutlets with olive oil, then season with a pinch of sea salt and black pepper.
6. Place the turkey cutlets on the preheated grill. Cook for 3-4 minutes per side, or until the internal temperature reaches 165°F and the cutlets have nice grill marks.
7. Remove the turkey cutlets from the grill and let them rest for 5 minutes to allow the juices to redistribute.
8. Serve the grilled turkey cutlets with a generous spoonful of the chimichurri sauce on top.

Juicy and tender, these turkey cutlets are perfectly complemented by the vibrant, herbaceous chimichurri sauce. For a stunning presentation, arrange the cutlets on a platter and drizzle extra sauce around the plate, garnishing with a few whole cilantro leaves.

Turkey Cutlets with Creamy Dijon Sauce

Back when I first stumbled upon this recipe, I was on the hunt for something that felt indulgent yet wouldn’t keep me in the kitchen all night. Turkey cutlets with creamy Dijon sauce became my go-to for those evenings when I crave something sophisticated but straightforward.

Ingredients

• 4 turkey cutlets, about 1/2 inch thick
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp clarified butter
• 1/2 cup chicken stock, low sodium
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Season both sides of the turkey cutlets with salt and freshly ground black pepper.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the turkey cutlets to the skillet, cooking for 3 minutes on each side until golden brown. Remove and set aside on a plate. Tip: Avoid overcrowding the skillet to ensure even browning.
4. In the same skillet, pour in the chicken stock, scraping up any browned bits with a wooden spoon. Tip: These bits add incredible depth to the sauce.
5. Whisk in the Dijon mustard and heavy cream, bringing the mixture to a gentle simmer. Cook for 2 minutes until slightly thickened.
6. Return the turkey cutlets to the skillet, spooning the sauce over them. Sprinkle with fresh thyme leaves and cook for an additional 2 minutes to warm through. Tip: Fresh thyme adds a bright, herbal note that balances the richness of the sauce.

Creamy and tangy, the Dijon sauce clings beautifully to the tender turkey cutlets, offering a perfect bite every time. Serve this dish over a bed of wild rice or alongside steamed green beans for a complete meal that’s sure to impress.

Turkey Cutlets with Sweet Potato Mash

Venturing into the kitchen to whip up something both comforting and nutritious, I found myself reaching for turkey cutlets and sweet potatoes—a duo that never fails to delight. There’s something about the lean, tender turkey paired with the creamy, subtly sweet mash that feels like a hug on a plate. Plus, it’s a fantastic way to sneak in some veggies for the kiddos, not that they’d notice with how delicious this turns out!

Ingredients

• 4 turkey cutlets, about 1/2 inch thick
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp clarified butter
• 1/4 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to keep the turkey warm while you prepare the mash.
2. In a large pot, cover the sweet potatoes with cold water and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, about 15 minutes.
3. While the sweet potatoes cook, heat olive oil in a large skillet over medium-high heat. Season the turkey cutlets with salt and pepper, then sear for 3-4 minutes per side until golden brown and cooked through. Transfer to the oven to keep warm.
4. Drain the sweet potatoes and return them to the pot. Add clarified butter, heavy cream, and thyme, then mash until smooth. Season with salt and pepper to taste.
5. Plate the turkey cutlets alongside a generous scoop of sweet potato mash. For an extra touch of elegance, garnish with a sprig of fresh thyme.

Not only does this dish boast a beautiful contrast in textures—the crisp exterior of the turkey against the velvety mash—but the flavors are a harmonious blend of savory and sweet. Try serving it with a side of steamed green beans for a pop of color and crunch.

Turkey Cutlets with Roasted Brussels Sprouts

After a long day of testing recipes in my tiny kitchen, I stumbled upon a combination that’s both simple and spectacular—turkey cutlets paired with roasted Brussels sprouts. It’s the kind of meal that feels fancy but is surprisingly easy to pull off, even on a weeknight.

Ingredients

• 4 turkey cutlets, about 1/2 inch thick
• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp clarified butter, divided
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with 2 tbsp clarified butter, 1 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, garlic powder, and smoked paprika until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet and roast for 20-25 minutes, until caramelized and tender, stirring halfway through.
4. While the Brussels sprouts roast, heat the remaining 1 tbsp clarified butter and 1 tbsp olive oil in a large skillet over medium-high heat.
5. Season the turkey cutlets with the remaining 1/2 tsp sea salt and 1/4 tsp black pepper.
6. Cook the turkey cutlets for 3-4 minutes per side, until golden brown and cooked through, adjusting the heat as necessary to prevent burning.
7. Remove the turkey cutlets from the skillet and let them rest for 5 minutes before serving.
8. Drizzle the roasted Brussels sprouts with fresh lemon juice and toss to combine.
9. Serve the turkey cutlets alongside the roasted Brussels sprouts, garnished with additional lemon wedges if desired.

Unbelievably, the turkey cutlets come out juicy and flavorful, while the Brussels sprouts offer a crispy, caramelized contrast. For an extra touch, sprinkle with grated Parmesan or serve over a bed of creamy polenta to soak up the juices.

Turkey Cutlets with Honey Mustard Glaze

Gathering around the kitchen to whip up something both comforting and elegant has always been my weekend ritual, and these Turkey Cutlets with Honey Mustard Glaze are a testament to that. There’s something about the sweet and tangy glaze that turns an ordinary turkey cutlet into a dish that feels special, yet is surprisingly simple to make.

Ingredients

• 4 turkey breast cutlets, about 1/2 inch thick
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1/4 cup chicken stock

Instructions

1. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, smoked paprika, sea salt, and black pepper until smooth. Set aside.
2. Heat olive oil and unsalted butter in a large skillet over medium-high heat until the butter is melted and the mixture is shimmering.
3. Season turkey cutlets with a pinch of sea salt and black pepper on both sides. Add to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside on a plate.
4. In the same skillet, add minced garlic and sauté for 30 seconds, or until fragrant. Pour in chicken stock to deglaze the pan, scraping up any browned bits with a wooden spoon.
5. Return the turkey cutlets to the skillet, spooning the honey mustard glaze over them. Cook for an additional 1-2 minutes, allowing the glaze to thicken slightly and adhere to the cutlets.
6. Tip: For an extra glossy finish, brush the cutlets with additional glaze before serving. Serve hot, garnished with fresh herbs if desired.

Creating this dish brings out the perfect balance of flavors and textures—the turkey is juicy and tender, while the glaze adds a sticky, sweet, and slightly spicy coating. Consider serving these cutlets over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal that’s sure to impress.

Turkey Cutlets with Spinach and Feta

Dinner time at my house means experimenting with flavors that bring both comfort and a touch of elegance to the table. Tonight, I’m whipping up a dish that’s a staple in my kitchen—turkey cutlets paired with vibrant spinach and creamy feta, a combo that never fails to delight.

Ingredients

• 4 turkey cutlets, about 1/2 inch thick
• 2 tablespoons clarified butter
• 1 cup fresh spinach, tightly packed
• 1/2 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Season the turkey cutlets evenly on both sides with sea salt, black pepper, and garlic powder.
2. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the turkey cutlets to the skillet, cooking for 3 minutes on each side or until golden brown and the internal temperature reaches 165°F.
4. Remove the turkey cutlets from the skillet and set aside on a warm plate.
5. In the same skillet, add olive oil and fresh spinach, sautéing for 2 minutes until just wilted.
6. Return the turkey cutlets to the skillet, topping each with sautéed spinach and crumbled feta cheese.
7. Cover the skillet with a lid and let it sit off the heat for 1 minute to allow the feta to slightly melt.

Every bite of this dish offers a delightful contrast between the tender turkey, the slight bitterness of the spinach, and the salty tang of feta. Serve it over a bed of quinoa for an extra protein boost or alongside roasted sweet potatoes for a sweet and savory twist.

Turkey Cutlets with Balsamic Glazed Vegetables

Just last week, I found myself staring into the fridge, pondering what to make with the turkey cutlets I’d picked up on a whim. That’s when inspiration struck—why not pair them with a tangy balsamic glaze and some seasonal veggies? The result was nothing short of spectacular, and I’m thrilled to share it with you.

Ingredients

• 4 turkey cutlets, about 1/2 inch thick
• 2 tbsp extra virgin olive oil
• 1 cup balsamic vinegar
• 2 tbsp honey
• 1 cup Brussels sprouts, halved
• 1 cup carrots, julienned
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the vegetables.
2. In a small saucepan over medium heat, combine the balsamic vinegar and honey. Simmer until the mixture reduces by half and becomes syrupy, about 10 minutes. Tip: Stir occasionally to prevent burning.
3. While the glaze reduces, heat olive oil in a large skillet over medium-high heat. Season the turkey cutlets with salt and pepper, then sear for 3 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Transfer the seared cutlets to a plate and cover loosely with foil to keep warm.
5. In the same skillet, add the Brussels sprouts and carrots. Sauté for 5 minutes until they start to soften.
6. Drizzle the vegetables with half of the balsamic glaze and sprinkle with thyme leaves. Roast in the preheated oven for 10 minutes until caramelized. Tip: Toss the vegetables halfway through for even glazing.
7. Serve the turkey cutlets topped with the remaining balsamic glaze and accompanied by the roasted vegetables.

Zesty and vibrant, this dish brings a delightful contrast between the savory turkey and the sweet, tangy vegetables. For an extra touch of elegance, garnish with a few additional thyme sprigs before serving.

Turkey Cutlets with Coconut Curry Sauce

Every now and then, I stumble upon a dish that not only tantalizes the taste buds but also brings a piece of culinary adventure into my kitchen. That’s exactly what happened with these Turkey Cutlets with Coconut Curry Sauce—a dish that’s become a staple in my home for its perfect blend of comfort and exotic flavors.

Ingredients

• 1.5 lbs turkey breast cutlets, pounded to 1/4-inch thickness
• 2 tbsp clarified butter
• 1 cup full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp coconut sugar
• 1/2 cup chicken stock
• 1/4 cup cilantro leaves, for garnish
• 1 lime, cut into wedges, for serving

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season turkey cutlets lightly with salt and sear in the skillet for 3 minutes per side, or until golden brown. Remove and set aside on a warm plate.
3. In the same skillet, add red curry paste, ginger, and garlic. Sauté for 1 minute, stirring constantly to prevent burning.
4. Whisk in coconut milk, fish sauce, and coconut sugar until smooth. Bring to a gentle simmer.
5. Pour in chicken stock and return turkey cutlets to the skillet. Simmer uncovered for 5 minutes, flipping the cutlets once halfway through.
6. Remove from heat and let rest for 2 minutes to allow flavors to meld.
7. Garnish with cilantro leaves and serve with lime wedges on the side.

Buttery turkey cutlets bathed in a creamy, aromatic coconut curry sauce offer a delightful contrast of textures and flavors. For an extra touch, serve over a bed of jasmine rice to soak up every last drop of the sauce.

Turkey Cutlets with Pesto and Sun-Dried Tomatoes

Zesty flavors and quick preparation make this dish a weeknight favorite in my kitchen. I remember the first time I whipped up these turkey cutlets; the aroma of pesto and sun-dried tomatoes filled the air, turning an ordinary evening into something special.

Ingredients

• 4 turkey breast cutlets, about 1/2 inch thick
• 1/4 cup extra-virgin olive oil
• 1/2 cup basil pesto, homemade or store-bought
• 1/3 cup sun-dried tomatoes in oil, drained and thinly sliced
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tablespoons of extra-virgin olive oil.
2. Season the turkey cutlets with kosher salt and freshly ground black pepper on both sides.
3. Dredge each cutlet in all-purpose flour, shaking off any excess.
4. Place the cutlets in the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Remove the turkey cutlets from the skillet and let them rest on a plate.
6. In the same skillet, add the remaining olive oil, basil pesto, and sun-dried tomatoes. Cook for 1-2 minutes, stirring constantly, until the pesto is fragrant.
7. Return the turkey cutlets to the skillet, spooning the pesto and tomato mixture over them. Sprinkle with grated Parmesan cheese.
8. Cover the skillet and let it sit off the heat for 2 minutes, allowing the cheese to melt slightly. Tip: Letting the dish rest enhances the flavors.

Buttery and rich, the pesto clings to the tender turkey, while the sun-dried tomatoes add a sweet, tangy contrast. Serve this dish over a bed of arugula for a fresh, peppery bite that complements the richness beautifully.

Conclusion

Variety is the spice of life, and our roundup of 18 Delicious Turkey Cutlet Recipes offers just that—something for every occasion! Whether you’re cooking for a cozy family dinner or a festive gathering, these recipes promise to delight. We’d love to hear which ones become your favorites, so don’t forget to leave a comment and share this article on Pinterest to spread the culinary joy!

Bella Bacinos