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One Pan Turkey Cutlets with Creamy Herb Sauce

One pan turkey cutlets are seared until browned and served with a creamy herb sauce made in the same skillet. Fresh thyme, parsley, and lemon juice brighten the smooth sauce, while a quick thermometer check helps keep the turkey tender.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the turkey cutlets
  • 1.25 lb turkey breast cutlets about 1/2 inch thick
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
For the creamy herb sauce
  • 1 tbsp unsalted butter
  • 1 shallot small, finely chopped
  • 0.75 cup low-sodium chicken broth
  • 0.5 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme chopped
  • 1 tbsp fresh parsley chopped
  • 1 tsp lemon juice

Equipment

  • 1 12-inch skillet

Method
 

Sear the turkey
  1. Pat the turkey cutlets dry.
  2. Season both sides of the cutlets with the salt and pepper.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat.
  4. Add the cutlets in a single layer and cook for 2–4 minutes per side, until browned and an instant-read thermometer inserted into the thickest part of each cutlet reads 165°F.
  5. Transfer the cutlets to a clean plate and let them rest while you make the sauce.
Make the creamy herb sauce
  1. Reduce the heat to medium and melt the butter in the same skillet.
  2. Add the shallot and cook for about 1 minute, stirring, until softened.
  3. Pour in the chicken broth and scrape up the browned bits.
  4. Simmer for 2–3 minutes, until reduced slightly.
  5. Stir in the heavy cream and Dijon mustard.
  6. Simmer gently for 3–5 minutes, stirring often, until the sauce lightly coats a spoon.
  7. Stir in the thyme, parsley, and lemon juice.
  8. Spoon the sauce over the rested turkey cutlets.

Notes

For tender cutlets, check the thickest part with an instant-read thermometer. Refrigerate leftovers for 3–4 days; freezing is possible, though the cream sauce may separate when thawed. For a dairy-free version, use dairy-free cooking cream and replace the butter with olive oil.