Turkey is an iconic and traditional holiday entrée that requires a great deal of preparation and cooking time. I do enjoy setting aside an entire day, or even 2, to focus on all the work that goes into cooking a whole turkey.
The smell of a roasting turkey is intoxicating. I especially enjoy the rewards of leftovers for sandwiches and a whole carcass for making a batch of bone broth to fill my freezer for the winter. Alas, I generally only put the effort into cooking a whole turkey once a year.
Sometimes I just want some turkey without all of the effort associated with preparing it. I will make meatloaf from ground turkey, but it just isn’t the same. My new go-to turkey meal is grilled turkey cutlets.
Turkey cutlets are thin, lean steaks sliced from fresh turkey breasts. They are delicious and healthy when quickly marinated or spice-rubbed and then grilled. Grilled cutlets take only minutes to prepare. Cooking cutlets on a George Foreman Grill takes just minutes and they tend to remain moist.
I like to serve grilled turkey cutlets with some traditional side dishes, such as mashed potatoes and grilled Brussels sprouts (a recipe follows).
Turkey cutlets make for a quick, delicious, and protein-packed meal. With just a few simple ingredients and techniques, you can cook these thin slices of turkey breast meat in a pan for a fast dinner any night of the week.
This guide will walk through how to buy and prepare turkey cutlets, tips for pan-searing, easy seasoning ideas, estimated cook times, doneness checks, and serving suggestions With these steps, tricks, and recipes, you’ll be able to cook tender, flavorful turkey cutlets in a pan with ease
What Are Turkey Cutlets?
Turkey cutlets are thin slices of meat cut from the whole turkey breast usually around 1/2 inch thick. Since they are slimmed down slices of a lean cut turkey cutlets cook fast, making them perfect for speedy meals.
Turkey cutlets can be found fresh or frozen at most grocery stores, typically near the chicken and other turkey products. You can also ask the butcher to slice fresh turkey breast meat for you.
Benefits of Cooking Cutlets in a Pan
Compared to roasting a whole turkey breast or chicken, pan-searing cutlets has many advantages:
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Quick cooking time – Just 2-3 minutes per side to cook through
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Browning and crisping – The pan creates a nice browned exterior
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Easy technique – Simple stovetop pan-searing
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Weeknight-friendly – Ready start to finish in 15 minutes
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Adds flavor – Season and cook in aromatics right in the pan
With minimal time and effort, pan-searing allows you to enjoy convenient turkey cutlets any night of the week.
Tips for Perfect Pan-Seared Turkey Cutlets
Follow these tips for foolproof crispy, golden turkey cutlets every time:
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Pat cutlets dry before seasoning to improve browning
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Use a heavy skillet like cast iron or stainless steel
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Get the skillet very hot before adding cutlets
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Don’t crowd the pan – cook in a single layer
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Let cutlets brown 2-3 minutes per side before flipping
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Check internal temp with a meat thermometer for doneness
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Let rest 5 minutes before slicing to retain moisture
With these tricks, you’ll be a pan-searing pro in no time!
Simple Seasonings and Flavorings
The mild taste of turkey cutlets pairs well with all different seasonings. Try out:
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Lemon pepper, garlic, thyme
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Italian seasoning, Parmesan
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Chili powder, cumin, garlic, lime
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Rosemary, sage, garlic
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Jerk seasoning, scallions
You can rub spices directly onto the cutlets before cooking or sauté aromatics like garlic right in the pan. Get creative with herbs, spices, citrus, etc. based on your taste preferences.
Step-By-Step Pan-Searing Method
Follow these simple steps for juicy pan-seared turkey cutlets:
Ingredients:
- 1 lb turkey cutlets
- Oil for pan-searing
- Desired seasonings
Instructions:
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Pat turkey cutlets dry with paper towels.
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Season both sides of cutlets with salt, pepper, and any other spices.
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Heat a drizzle of oil in a skillet over medium-high heat.
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When hot, add cutlets in a single layer without crowding.
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Cook 2-3 minutes until nicely browned, then flip.
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Cook 2-3 minutes on the second side until browned.
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Check internal temperature, cooking until 165°F.
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Remove cutlets and let rest 5 minutes before slicing to serve.
And your juicy, flavorful turkey cutlets are ready in just 10-15 minutes!
Sauce and Serving Suggestions
Take your pan-seared cutlets to the next level with:
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Pan gravy – Cook aromatics in the pan then make a simple pan gravy.
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Fresh herb sauce – Chimichurri, gremolata, or parsley sauce.
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Flavored butters – Garlic herb, lemon pepper, chili lime, etc.
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Sautéed veggies – Mushrooms, peppers, onions, etc.
Serve cutlets with rice, pasta, roasted veggies, a salad, or bake them into casseroles. The possibilities are endless!
Pan-Seared Turkey Cutlet Recipes to Try
Here are some full recipes for delicious pan-seared turkey cutlets:
Maple Dijon Turkey Cutlets
Ingredients:
- 1 lb turkey cutlets
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- Salt and pepper
Instructions:
- Season cutlets with salt, pepper, and thyme.
- Heat oil in skillet over medium-high heat. Cook 2-3 minutes per side.
- Remove cutlets and add maple syrup and mustard to pan. Stir until combined.
- Add cutlets back to coat in maple Dijon sauce before serving.
Parmesan Crusted Turkey Cutlets
Ingredients:
- 1 lb turkey cutlets
- 1/4 cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
Instructions:
- Place flour, beaten eggs, and panko mixed with Parmesan into separate dishes.
- Dredge cutlets in flour, egg, then breadcrumb mixture.
- Heat oil and butter in a skillet over medium-high heat. Cook cutlets 2-3 minutes per side until golden brown and 165°F.
- Transfer to a plate and top with lemon wedges to serve.
With the simple tricks and recipes above, you can master cooking moist, delicious turkey cutlets in a pan for quick weekday meals. Experiment with new seasonings and serving ideas for endless variety. Enjoy!
Easy & Delicious Grilled Turkey Cutlets on a Foreman Grill
- 2 turkey cutlets thinly sliced
- 3 tablespoons extra virgin olive oil EVOO
- 1 tablespoon fresh lemon juice
- sea salt and freshly ground pepper to taste
- Place the cutlets on a plate.
- In a small bowl, whisk together the olive oil and lemon juice. Whisk in salt and pepper to taste.
- Coat both sides of the turkey with 2/3 of the dressing.
- Reserve the remaining dressing. Set the cutlets aside while you prepare your grill.
- Preheat a Foreman contact grill to high with the top closed. Place the drip tray at the end of the grill.
- Put the cutlets on the grill and close the top.
- Cook the cutlets for 2 to 4 minutes. You are looking for an internal temperature of 165°F. Check with a digital meat thermometer.
- Remove the cutlets to a clean cutting board and coat with the rest of the dressing.
- Allow the meat to rest for 5 minutes before serving.
- Serve the turkey cutlets over mashed potatoes, polenta, or cauliflower purée with a green vegetable.
- You can slice the turkey before serving, if desired.
Tips for Grilling Turkey Cutlets
Turkey cutlets are sliced from the very lean breast portion of the bird. There is no skin and almost zero fat or carbohydrates. Cooking this delicate cut can be tricky.
Turkey in general is a protein that should not be undercooked or overcooked. It is not safe to consume undercooked poultry. And, overcooked turkey becomes dry and chewy. It is important that you be mindful of the timing and the temperature while grilling turkey. I advise using a reliable meat thermometer when cooking turkey cutlets. The internal temperature of the meat should be between 165°F and 170°F.
Don’t lose sleep if you accidentally overcook the turkey. If in fact you cook the meat a bit too long, try the suggestions outlined here. Remove the turkey from the grill to a clean cutting board and tent it with aluminum foil for 5 to 10 minutes.
The foil tent will allow the meat to slightly steam and the moisture will not escape. Resting the meat allows for the juices to be reabsorbed. If you cut the turkey immediately after being removed from the grill the juices will run out and the muscle will seize and become tough.
As in the first recipe here for lightly dressed grilled turkey cutlets, I like to reserve some of the dressing to add more moisture back into the cutlets after cooking. Another way to do this is to heat up a few spoonfuls of broth or stock in a pan.
Slice the cutlets very thinly against the muscle grain. Then, place the slices of meat in the stock, toss just to coat (only seconds), and serve the moist meat with your sides or in a tortilla with toppings. You can also do this with leftover turkey cutlets to rehydrate them.
Sauteed Turkey Cutlets With Olive Oil, Pepper and Salt : Farm Fresh Foods
FAQ
How do you pan fry a turkey cutlet?
directions. Combine poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle on both sides of turkey. Heat oil in large skillet; cook turkey for 2-3 minutes on each side or until juices run clear. Remove turkey; cover and keep warm.
Do you wash turkey cutlets before cooking?
There’s only one time you should wash a raw turkey, and that is after brining. Otherwise, do not wash a turkey before cooking.Nov 6, 2024
Are turkey chops and turkey cutlets the same?
It’s more of a regional term. To my customers cutlets would be boneless, however these are bone in so they call them chops.
What goes with turkey cutlets?
Mashed Potatoes: Creamy and comforting, mashed potatoes add a classic touch that pairs wonderfully with turkey. Roasted Carrots: Slightly sweet and savory, roasted carrots add color and a boost of nutrients. French Bread: A slice of crusty French bread is perfect for soaking up every bit of flavorful gravy.
How do you cook turkey cutlets in a pan?
Instructions: Heat oil and butter in a skillet over medium-high heat. Add lemon slices to the pan. Season cutlets with garlic powder, salt, and pepper. Add to pan. Cook 2-3 minutes per side until browned and 165°F. Garnish with fresh thyme. Turkey Cutlets with Mushroom Pan Sauce Ingredients: Instructions: Season turkey cutlets with salt and pepper.
How do you cook turkey cutlets without overcrowding?
Follow these simple steps for foolproof pan-seared turkey cutlets: Pat the turkey cutlets dry with paper towels. Season the cutlets on both sides with salt, pepper, and any other spices or herbs you desire. Heat oil in a skillet over medium-high heat until very hot. Add the cutlets in a single layer without overcrowding.
How do you cook turkey cutlets in a crock pot?
Pat the turkey cutlets dry with paper towels. Season the cutlets on both sides with salt, pepper, and any other spices or herbs you desire. Heat oil in a skillet over medium-high heat until very hot. Add the cutlets in a single layer without overcrowding. Cook for 2-3 minutes until browned. Flip and cook another 2-3 minutes on the second side.
How do you eat a pan seared turkey cutlet?
Take your pan-seared turkey cutlets to the next level with any of these quick sauces and flavorful toppings: Pan gravy – Make a simple pan gravy by cooking aromatics in the skillet after removing the cutlets, then whisking in broth and thickening with a starch.
How long does it take to cook a turkey cutlet?
This turkey cutlet recipe features thin slices of panko-crusted turkey pan-fried until golden brown. Truly crispy and juicy, they cook in just 10 minutes. Love crispy breaded protein? Try my chicken cutlets, veal cutlets, chicken Milanese, and chicken schnitzel next!
What are turkey cutlets made of?
Turkey breast cutlets are a slim-cut portion of a turkey breast, which contains minimal fat, making it a lean protein cut that’s ideal for low-calorie meals. A four-ounce turkey cutlet can contain about 120 calories and deliver about 25-28 grams of protein per serving.