Skip the fuss this holiday season with these one-pan turkey breast cutlets in a rich Dijon sauce.
Holly’s Home-Cooked Highlights
- Flavor: Turkey cutlets are tender and juicy simmered in a creamy and savory Dijon sauce.
- Skill Level: One pan and under 40 minutes are all it takes from start to finish for this quick dinner.
- Serving Suggestions: Perfectly easy for a weeknight dinner, yet elegant enough for a festive holiday feast.
Essential Ingredients
- Turkey: Cutlets are thin and boneless so they cook quickly. You can also use chicken cutlets, chicken thighs, or pork chops. Adjust the cook times as needed.
- Sauce: Chicken broth, heavy cream, and a few seasonings are all you need for this simple and flavorful sauce. Fresh or dried tarragon balances the salty Dijon mustard, but you can swap it out for rosemary, thyme, or basil. If using dried herbs, add to the sauce in Step 4.
How to Cook Turkey Cutlets
- Pound, then sear cutlets in oil and set aside.
- Cook garlic in butter (full recipe below). Add chicken broth, cream, Dijon, and simmer until thickened.
- Return cutlets to the pan and cook until they reach 165˚F.
Top Tips for Tasty Turkey Cutlets
- Use similarly sized pieces of turkey in the pan so they cook evenly together.
- Deglaze the pan before Step 3 to release the little flavored bits (AKA fond) from searing the turkey. This will seriously enhance the sauce!
- Cook the sauce ‘low and slow’ and whisk frequently to ensure the sauce does not develop lumps. If lumps do develop, transfer the sauce to a small blender and puree until smooth.
- If the sauce is too thin, add more cream.
Savor & Stash Turkey Cutlets
- Turkey cutlets with Dijon sauce are delish served over sauteed kale or a side of cauliflower mash.
- Add a tangy salad like cucumber radish and a crisp glass of white wine for weeknight dinner bliss!
- Store leftover turkey breast cutlets with Dijon sauce in a covered container in the refrigerator for up to 3 days.
- Reheat on the stovetop with a little chicken broth to loosen the sauce. Freeze portions in freezer-safe containers for up to 3 weeks. Thaw in the refrigerator before reheating.
More Ways To Use Turkey!
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Turkey Breast Cutlets with Dijon Sauce
Turkey cutlets sauteed and drenched in an absolutely delicious Dijon cream sauce.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1½ pounds turkey cutlets
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Sauce
- 1 teaspoon butter
- 1 clove garlic minced
- 1 cup chicken broth
- ⅓ cup heavy whipping cream 35%
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh tarragon
- salt and pepper to taste
Instructions
- Pound cutlets until ½″ thick. Season with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Add cutlets and cook 2-3 minutes per side or until browned. Remove from pan and set aside.
- Add butter and garlic to the skillet and cook just until fragrant, about 30 seconds.
- Add chicken broth, scraping up the brown bits in the pan. Add cream and Dijon, then simmer until it begins to thicken, about 10 minutes.
- Add cutlets back to pan and simmer an additional 3-4 minutes or until turkey is cooked through and reaches 165°F. Stir in fresh tarragon and season with salt and pepper to taste.
Notes
- If using dried tarragon, add it to the pan with the cream.
- If the cutlets are thicker, pound to 1/2″ thick. If they are thinner than 1/2″, reduce cook time. Ensure turkey doesn’t overcook.
Nutrition Information
Calories: 199kcal | Carbohydrates: 1g | Protein: 29g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 88mg | Sodium: 428mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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