This recipe for Turkey Cutlets with Pan Gravy and Dressing only takes 30 minutes to prepare, yet it is full of rich, delicious flavors. A Thanksgiving-inspired feast for four, it features juicy and tender, pan-seared turkey breast cutlets, topped with flavorful pan gravy, and it’s served over a tasty and super simple cornbread dressing studded with cranberries and pecans.
But, just because you’re cooking for a smaller crowd doesn’t mean you can’t serve up a classic Thanksgiving meal! Versatile and easy to prepare, not only is this recipe perfect for the holidays, it can be a delightful addition to your regular weeknight meal rotation.
Turkey cutlets are a popular staple in many kitchens. Their lean, mild flavor makes them perfect for everything from quick weeknight meals to holiday centerpieces. But what exactly are turkey cutlets? Where do they come from on the bird? And how can you cook with them? This complete guide will uncover all the details about this versatile and delicious meat.
Turkey Cutlets 101: The Basics
Turkey cutlets are thin, flat slices of meat that come from the breast of a turkey. They are typically around 1⁄4 to 1⁄2 inch thick. The uniform thickness allows them to cook quickly and evenly.
Cutlets can come either boneless or bone-in Boneless cutlets have had the rib bones removed before slicing This style is convenient for recipes where you want to simply sauté or bake the meat, Bone-in cutlets contain part of the breastbone and are sometimes called turkey “chops,”
You can find turkey cutlets ready to cook at most grocery stores. Or you can easily slice them yourself from a whole turkey breast at home. Their convenience makes them ideal for quick dinners, sandwiches, and more.
Where On the Turkey Does the Cutlet Come From?
To understand cutlets, it helps to visualize how a whole turkey is broken down. The breast is divided into two main muscles – the larger pectoralis major and the smaller pectoralis minor.
Turkey cutlets come specifically from the pectoralis major. This large fan-shaped muscle powers a turkey’s wing flapping. It contains tender white meat and sits atop the breastbone.
When this muscle is removed from the carcass and sliced across the grain into thin pieces, the result is the cutlets we know and love. The lean, mild meat is perfect for fast cooking.
The Many Benefits of Cooking with Turkey Cutlets
From their health perks to their versatility in the kitchen, turkey cutlets have a lot going for them! Here are some of the biggest benefits of using them:
- Extremely lean and lower in fat than other meats
- Provide an excellent source of lean protein
- Quick cooking time due to thin profile
- Absorb flavors from marinades and spices easily
- Easy to bread, sauté, bake, or grill
- Versatile for both weeknight meals and special dinners
- More budget-friendly than chicken or beef cutlets
- Minimal prep work required
With all these advantages, it’s easy to see why turkey cutlets are a kitchen staple!
Cooking Methods for Delicious Turkey Cutlets
From pan frying to roasting, turkey cutlets take well to many cooking methods. Here are some of the easiest ways to cook them:
Pan-Frying
- The classic quick cooking method
- Season cutlets with salt, pepper, herbs
- Fry in a bit of oil over medium-high heat
- Just 2-4 mins per side
Baking
- Arrange cutlets on a sheet pan
- Bake at 400°F for 10-15 minutes
- Allows you to cook multiple cutlets at once
Grilling
- Imparts delicious smoky flavor
- Grill over direct medium heat
- Watch closely to prevent drying out
Breading and Frying
- For crispy, juicy cutlets
- Coat with flour, egg wash, breadcrumbs
- Fry in hot oil for 2-3 minutes per side
Sautéing
- Cook quickly right in the pan sauce
- Works for dishes like turkey Marsala
- Use butter, oil, or broth for moisture
Fabulous Recipe Ideas Using Turkey Cutlets
From comforting classics to new gourmet dishes, turkey cutlets are wildly versatile in the kitchen. Here are just a few delicious recipe ideas:
- Turkey Parmesan – Bread, fry, and top with tomato sauce and melted cheese
- Turkey Saltimbocca – Top with prosciutto and sage
- Turkey Piccata – Sauté and make a lemony pan sauce
- Turkey Marsala – Sauté with mushrooms and Marsala wine
- Thai Turkey Cutlets – Marinate in Thai peanut sauce
- Turkey Caprese Cutlets – Top with tomatoes, mozzarella, and basil
- Crispy Ranch Turkey Cutlets – Coat with ranch seasoning before frying
- Thanksgiving Turkey Cutlets – Top with gravy, cranberries, and stuffing
Mix and match cooking methods and flavors for endless variety. Turkey cutlets make it easy to get a tasty, healthy meal on the table quickly any night of the week.
Selecting and Storing Turkey Cutlets
When purchasing turkey cutlets, look for cuts that are uniformly thin without any very thick sections. About 1/4 inch thickness is ideal for quick cooking. The meat should look smooth and moist without tears or dry spots.
For storing, raw cutlets will last 2-3 days in the refrigerator. Freeze them in freezer bags for longer storage of 4-6 months. Thaw frozen cutlets overnight in the fridge before cooking.
Go Beyond the Holidays with Turkey Cutlets
While whole roasted turkey shines at holiday dinners, convenient turkey cutlets can add quick nutrition to your meals year-round. They provide a lean, protein-packed option with little prep needed. Take your cutlets on flavorful journeys through breading, pan sauces, marinades and more. With proper handling, they will cook up juicy and full of flavor. So venture beyond the whole bird this year, and explore the possibilities with versatile turkey cutlets!
Here’s how to make it:
- To make the dressing, heat the olive oil and butter in a large skillet over medium heat. Add the celery and onion and cook for three to four minutes or until the onion is translucent.
- Add the cranberries, pecans, thyme, salt, pepper, and poultry seasoning. Crumble the cornbread muffins and add. Mix well.
- Add the chicken stock and stir to combine. Cook the dressing for about five minutes until the liquid is absorbed. Remove the pan from the heat, cover loosely, and set aside to keep warm.
- To make the turkey cutlets and pan-gravy, heat a large skillet over medium-high heat. Add the butter.
- Season the cutlets on both sides with salt, pepper, and poultry seasoning. When the butter has melted, and the pan is hot, add the turkey cutlets. Cook for about two minutes on the first side, then flip them over and cook for another two to three minutes on the second side.
- Remove the cutlets from the pan and place on a plate. Cover loosely with foil or a plate to keep them warm and set aside.
- Reduce the heat to medium and add the flour. Start whisking and let the flour brown for about one minute. Add the butter and continue whisking.
- When the butter has melted, and the flour and butter mixture is smooth, gradually add the chicken stock. Continue cooking and whisking until the gravy has thickened. This should take about three to four minutes.
- To serve, spoon a helping of dressing to a plate. Add a turkey cutlet or two and top with the gravy. If desired, garnish with some chopped parsley.
If you have them, leftovers can be stored in the refrigerator covered for up to four days. Leftovers can also be frozen in an airtight container for up to three months. Be careful with reheating the cutlets to make sure they don’t dry out.
Turkey, like all poultry, should be cooked to 165 degrees F. The easiest way to check the temperature is to use an instant-read meat thermometer inserted in the thickest part of the cutlet. Remember, the cutlets will continue cooking for a few more minutes after removing them from the heat, so you will want to remove them when they reach 162-163 degrees F.
Turkey cutlets are boneless slices of meat cut from the turkey breast. They cook quickly and are tender and juicy if they are not overcooked. Try to find cutlets of all the same thickness to ensure they cook in the same amount of time. Turkey cutlets can be purchased pre-packaged at the grocery store, or you can make your own by slicing a breast horizontally with a sharp knife. They can also be pounded out if necessary.
- Try to find turkey breast cutlets that are about one-quarter to one-half of an inch thick. If they are too thin, they will cook too fast and be tough. Thicker cutlets will take a little more time to cook. The most important thing is not to overcook them, so watch them carefully and use a meat thermometer to check the temperature.
- If you can’t find turkey breast cutlets, turkey tenderloins will also work. Chicken breast cutlets are also a good substitute.
- This recipe comes together quickly. Have all of your ingredients measured and prepped before you begin.
- As much as I love cornbread, I like to use purchased corn muffins for this recipe to save time. They are usually a little sweeter than regular cornbread, which enhances this dressing’s flavor. However, if you have cornbread, by all means use it. You will need about three cups of crumbled cornbread.
- You can substitute dried thyme for the fresh. If you do, only use half as much as the recipe calls for.
- This recipe calls for kosher salt. If you use regular table salt, only use half as much as the recipe calls for.
There is no doubt about it, Thanksgiving is a food lovers’ holiday. If you are having a smaller gathering this year, you might also be interested in my recipe for Roasted Turkey Breast with Sweet Potatoes and Cranberries. Listed below are some popular roundups for more quick and easy recipes:
And, in the event you need even more recipes and menu ideas, check out all of my Thanksgiving recipes by clicking on this link.
Here’s what you will need:
- Turkey cutlets – are thin slices cut from the turkey breast. Because they are so thin, they cook quickly and are an excellent choice when you need to get dinner on the table in a hurry.
- Butter and Olive Oil – is used in making the dressing, gravy and cooking the turkey cutlets.
- Corn muffins – purchased corn muffins save time and are the perfect base for my cornbread dressing.
- Dried cranberries and roasted pecans – add unbelievable flavor and texture to the amazing dressing.
- Onion and celery – are essential ingredients in the dressing and add incredible flavor.
- Poultry seasoning – used to season the turkey, gravy, and dressing, it’s made primarily of sage, thyme, and marjoram. The aroma is intoxicating and, when used in cooking, will make your house smell like Thanksgiving.
- Flour, chicken stock, kosher salt and pepper – (not pictured) come together in minutes to make the delicious pan gravy.
Sauteed Turkey Cutlets With Olive Oil, Pepper and Salt : Farm Fresh Foods
FAQ
What part of the turkey is a cutlet?
Since turkey cutlets come from the turkey breast and breasts contain minimal fat and remain white after cooking, a turkey cutlet counts as white meat. Unlike dark meat, white meat retains a pale color before and after cooking.
What is the difference between a cutlet and a breast?
Well, long story short: chicken cutlets are actually made from chicken breasts, just prepped differently! We use the term “cutlet” to describe a small slice of meat. While chicken cutlets are most popular, there are cutlets made from all sorts of proteins, from pork to beef and even venison.
What can I substitute turkey cutlets with?
If turkey cutlets aren’t available, you can substitute with chicken or pork cutlets.
What are turkey cutlets?
Turkey cutlets, sometimes called turkey chops, are thin, boneless slices of turkey meat that cook quickly, making them perfect for fast meals. You can usually find them in the fresh turkey section of your grocery store. Most packs come with 5 or 6 cutlets.
How long does a turkey cutlet take to cook?
For a quick and flavorful turkey dinner, this turkey cutlet recipe is perfect for one! Enjoy a tender, juicy cutlet topped with a rich gravy, all made in one pan for minimal cleanup. Ready in just 20 minutes, it’s a satisfying meal that’s both easy and delicious.
Which meat is used to make cutlets?
When producing cutlets, the meat is usually taken from the leg or rib section of veal, pork, or lamb, while chicken and turkey are from the breast. Pork is a convenient meat for making cutlets because the shape of the loin lends itself to producing thin cuts of uniform size and shape. Veal cutlets may also be labeled as “scallops” or ” scallopini.”
What to eat with turkey cutlets?
These turkey cutlets are everything a good dinner dish should be. They’re quick, easy, and delicious. The breadcrumb and Parmesan cheese crust create a thick, nutty crust that goes great with a drizzle of fresh lemon juice. Serve these quick and easy cutlets with just about anything from mashed potatoes to pasta or roasted veggies. 2.
What is a cutlet in cooking?
In the culinary arts, the term cutlet is used to refer to a boneless, thin cut of meat— chicken, veal, pork, or lamb—that cooks very quickly and is usually pan-fried. Most cutlets are made by pounding the meat until there’s even thinness and are often dusted with flour or coated in breadcrumbs before cooking.
What is a Garlic & Herb turkey cutlet?
Garlic and Herb Turkey Cutlets Gather round, fellow garlic lovers. These garlic and herb turkey cutlets explode with bright flavors and are so easy to whip up in a jiffy. The sauce for this recipe incorporates fresh herbs, butter, and a quick deglaze with white wine to ensure no flavors get left behind.