Turkey Breast Cutlets with Dijon Sauce is a delicious and savory entree that is a fresh alternative to chicken!
Turkey Breast Cutlets covered in a creamy Dijon Tarragon sauce make for an elegant and delish entrée, perfect for any occasion. These can be served on their own or over mashed cauliflower or a vegetable medley. Cook this savory turkey breast cutlet recipe that’s easy enough for every day but elegant enough for a celebration.
Turkey Breast Cutlets With Dijon Sauce
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What Are Turkey Cutlets?
Turkey cutlets are tender, boneless, skinless portions cut from the breast tenderloin and can be purchased fresh or frozen. They are a lower fat, healthy alternative to the dark meat portion of the turkey. They taste fantastic served up in a million different ways, but smothered in this delicious and creamy dijon sauce has to be one of the best ways to enjoy them.
Turkey Breast Cutlet Recipe
- Turkey breast cutlets are a low-carb lover’s dream! Thin and delicate, they are lightly pan-fried, and their mild flavor goes with so many seasonings and sauces!
- The Dijon sauce is rich, creamy, and has just the right amount of tangy bite to complement the cutlets.
- The entire dish comes together and is on the table in less than 30 minutes!
Ingredients & Variations
TURKEY CUTLETS: For the lowest carb version, use boneless, skinless cutlets. Frozen, cutlets that are oven breaded and oven-baked can be used in a pinch but won’t be as low carb. Chicken breasts can be used if they are sliced thinly like turkey breast cutlets would be used in the recipe.
DIJON SAUCE: The Dijon sauce really showcases this recipe, but the sauce can be tweaked a little by adding some sour cream for an extra creamy sauce. Season it by adding some colorful ground paprika. If using dried instead of fresh tarragon, it’s one teaspoon of dried to 3 teaspoons of fresh.
How To Make Turkey Cutlets
- Pound and season turkey breast cutlets.
- Sauté cutlets in oil until browned on both sides per recipe below. Or grill turkey breast cutlets on both sides until grill marks appear and then drizzle the sauce over them for an elegant presentation.
- Remove from pan or grill and allow to rest before serving.
Easy Dijon Sauce
- Sauté garlic in butter until fragrant. Add chicken broth, cream, and Dijon mustard. Simmer until thickened.
- Add turkey breast cutlets back to the pan and simmer until the cutlets are cooked through (per recipe below.)
- Stir in tarragon and salt and pepper. Serve immediately.
What To Serve With Turkey Cutlets
These saucy turkey cutlets go with so many delicious sides! Serve alongside some Easy Roasted Brussels Sprouts, Sauteed Kale With Garlic & Lemon, and a fresh, tangy salad like a crunchy and fresh Cucumber Feta Salad, or a colorful Cherry Tomato Salad.
Recipe Tips & Tricks
- Use turkey cutlet pieces that are the same thickness and size so they cook at the same rate.
- Monitor the sauce so it doesn’t develop lumps. Cook it low and slow and whisk it thoroughly.
- If the sauce does get lumpy or starts to break, pour it into a blender and puree it until the lumps are gone.
- Add some more heavy cream if the sauce needs a little thinning out.
Other Delicious Low Carb Entrees To Try!
- Butterflied Chicken – quick way to cook chicken!
- Crock Pot BBQ Ribs Recipe – tender and delicious.
- Easy Turkey Burgers – full of flavor.
- Garlic Butter Shrimp Recipe – simple recipe!
- Keto Air Fryer Chicken – crispy outside, juicy inside.
Turkey Breast Cutlets with Dijon Sauce
- 1 Tablespoon olive oil
- 1 ½ pounds turkey cutlets
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 teaspoon butter
- 1 clove garlic
- 1 cup chicken broth
- ⅓ cup heavy cream 35%
- 1 Tablespoon dijon mustard
- 1 teaspoon fresh tarragon
- salt & pepper to taste
- 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 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 & pepper to taste.
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.