Juicy Turkey Cutlets | Stater Brothers Thanksgiving Dinner

a turkey cutlet next to mashed potatoes on a white plate.

Tender and juicy turkey cutlets with a flavorful gravy. This turkey cutlets recipe is so easy and everything cooks in one pan! Ready in under 30 minutes!

A turkey cutlet topped with gravy with a side of mashed potatoes plated on a metal tray with three tomatoes and a red cloth napkin

These wonderful turkey cutlets are a fantastic weeknight meal and would be ideal if you’re planning a Thanksgiving meal for one or two people.

Turkey cutlets aren’t just for the holidays. Consider making turkey cutlets any time of the year. They cook quickly and with a simple pan fried turkey cutlet recipe like this one, dinner can be ready in no time.

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Here I’ve seasoned the turkey cutlets with just a pinch of salt, a pinch of black pepper and Italian seasoning. Feel free to season the cutlets with this or use dried rosemary or thyme instead.

RELATED: Comfort Food Recipes For One

What Are Turkey Cutlets?

Turkey cutlets are boneless cuts of turkey that have been thinly sliced and cook very quickly. You should be able to find them in the fresh turkey section of your grocery.

Why This Recipe Works

  • This is such a delicious, easy recipe. It can be made in just 20 minutes!
  • You can double or triple the ingredients in this recipe with success.
  • Since the turkey is thin, it cooks quickly and is tender and extra juicy.
  • If you’re planning a small scale Thanksgiving, turkey cutlets are a great option.

Ingredients

See recipe box below for ingredient amounts and full recipe instructions.

  • turkey breast cutlet
  • butter
  • Italian seasoning
  • salt and black pepper
  • onions
  • garlic
  • all purpose flour
  • chicken broth

Expert Tips

  • You can substitute thinly a sliced chicken breast for the turkey cutlet.
  • Use gluten free flour if needed.

Serving Suggestions

If you’re planning a holiday menu on a smaller scale, cooking a large turkey might seem unnecessary. Don’t feel the need to skip the turkey, you can still enjoy a traditional meal by including these small portioned turkey cutlets.

Other Turkey Recipes

For more information on the cooking and baking dishes we use, please visit our FAQ page.

For examples of the dishes used, please visit our Store page.

If you’ve tried this turkey cutlet or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

Turkey Cutlets Recipe | One Dish Kitchen

Juicy Turkey Cutlets For One

Prep Time: 10 minutes

Cook Time: 10 minutes

0 minutes

Total Time: 20 minutes

Course: Main Course

Cuisine: Main Dish

Keywords: turkey

Servings: 1 serving

Calories: 368kcal

  • Season the turkey cutlet(s) with the Italian seasoning, salt, and pepper.In a medium-sized skillet melt 1 tablespoon of the butter over medium heat. 
  • Add the cutlet to the pan and cook until no longer pink, 2-3 minutes per side. Remove from the pan and place on a plate. Cover to keep warm.

  • In the same pan, melt the remaining 1 tablespoon of butter over medium heat.

  • Add the chopped onions and minced garlic to the pan. Cook, stirring occasionally for 2 minutes.

  • Add the flour to the pan and cook, stirring constantly for a minute.

  • Pour in the chicken broth and cook, stirring constantly for 2 minutes or until the sauce thickens.

  • Add the turkey cutlet back to the pan; reduce heat to low.Cover the cutlet with the sauce and cook for an additional 2 minutes.
  • Serve.

Expert Tips
  • You can substitute thinly a sliced chicken breast for the turkey cutlet.
  • Use gluten free flour if needed.

Serving: 1serving | Calories: 368kcal | Carbohydrates: 9g | Protein: 29g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 603mg | Potassium: 159mg | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 3.9mg | Iron: 0.4mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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