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One Pan Apple Cider Turkey Cutlets with Caramelized Onions

Apple cider turkey cutlets cook in one skillet with tender, deeply golden caramelized onions and a quick cider pan sauce. Dijon mustard and dried thyme add savory flavor to the lightly reduced sauce.
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Prep Time 10 minutes
Cook Time 39 minutes
Total Time 49 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the onions and turkey
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 yellow onion large, thinly sliced
  • 1 tsp kosher salt divided
  • 1.25 lb turkey cutlets about 1/2 inch thick
  • 0.5 tsp black pepper
For the cider pan sauce
  • 1 cup apple cider
  • 0.5 cup low-sodium chicken broth
  • 1 tsp Dijon mustard
  • 0.5 tsp dried thyme

Equipment

  • 1 12-inch skillet

Method
 

Caramelize the onions and cook the turkey
  1. Heat the olive oil and butter in a 12-inch skillet over medium heat, then add the onion and 1/4 teaspoon of the salt; cook over medium-low heat for 25–30 minutes, stirring occasionally, until deeply golden and tender.
  2. Transfer the onions to a plate.
  3. Season the turkey cutlets with the remaining 3/4 teaspoon salt and the black pepper.
  4. Increase the heat to medium-high and cook the turkey in a single layer, in batches if needed, for 2–3 minutes per side, until it reaches 165°F; transfer to the plate with the onions.
Make the cider pan sauce
  1. Pour the apple cider and chicken broth into the skillet, scraping up the browned bits.
  2. Whisk in the Dijon mustard and dried thyme, then simmer for 4–6 minutes, until slightly reduced.
  3. Return the turkey, onions, and any plate juices to the skillet and turn to coat.
  4. Simmer for about 1 minute, until hot.

Notes

For the deepest onion flavor, cook them slowly until deeply golden and tender. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 2 months. For a dairy-free swap, use olive oil in place of the butter.