This bright and aromatic turkey dish brings together fresh herbs, lemon, and a simple pan sauce to create a quick, flavorful meal perfect for weeknights or holiday season alternatives. Light, tender, and full of citrus-herb flavor, these turkey cutlets cook in minutes while tasting like something far more elaborate.
Why You’ll Love This Recipe
Turkey cutlets are a fantastic lean-protein option that cook quickly and pair beautifully with fresh herbs and lemon. This recipe delivers a restaurant-quality pan sauce with minimal ingredients and effort. It’s naturally low FODMAP, versatile, and ideal for everyday meals or a lighter Thanksgiving-inspired dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 thinly sliced turkey cutlets
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh sage
1/2 cup low sodium chicken broth
Juice from 1/2 lemon
Directions
Season both sides of the turkey cutlets generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the turkey cutlets and cook for about 5 minutes per side, or until fully cooked through and lightly golden.
Remove the cutlets from the skillet and set aside. Reduce the heat to medium-low.
Add the butter, chicken broth, rosemary, oregano, and sage to the skillet. Stir until the butter melts and the herbs become fragrant.
Return the turkey cutlets to the pan. Squeeze in the juice of half a lemon.
Let everything simmer together for a few additional minutes to allow the flavors to blend.
Serve hot with a spoonful of the lemon-herb pan sauce.
Use turkey tenderloins instead of cutlets by slicing them thinly for quicker cooking.
Replace lemon with lime for a different citrus profile.
Add a pinch of paprika or chili flakes for a little heat.
Swap the herb blend for thyme and parsley for a milder flavor variation.
Stir in a spoonful of Dijon mustard into the pan sauce for extra depth.
Storage/Reheating
Refrigerate leftover turkey cutlets in an airtight container for up to 3 days.
Reheat gently in a skillet over low heat with a splash of broth to keep the meat tender.
Avoid microwaving on high heat, as it may dry out the turkey.
FAQs
Can I use frozen turkey cutlets?
Yes, but thaw them completely before cooking to ensure even browning and proper texture.
Can I substitute chicken for the turkey?
Yes, thin chicken cutlets work well and follow the same cooking method.
Can I make this dairy-free?
You can replace butter with a dairy-free butter alternative or additional olive oil.
What herbs work best for this recipe?
Rosemary, oregano, and sage are ideal, but thyme and parsley are excellent substitutes.
Can I double the recipe?
Yes, simply cook the cutlets in batches and then combine them in the pan with the sauce at the end.
Can I use bottled lemon juice?
Fresh lemon juice is preferred, but bottled can be used if necessary.
How do I prevent the turkey from drying out?
Avoid overcooking; thin cutlets cook quickly, so monitor closely and remove once just cooked through.
Can I make the sauce thicker?
Simmer it a bit longer after removing the turkey, or add a small amount of cornstarch slurry.
What can I serve with these turkey cutlets?
They pair well with roasted potatoes, steamed vegetables, rice, or a simple green salad.
Can I prepare this recipe ahead of time?
You can partially prepare it by seasoning the cutlets and chopping the herbs, but cook just before serving for best results.
Conclusion
These Lemon Herb Turkey Cutlets prove that simple ingredients can create exceptional flavor in minutes. Fresh herbs, bright citrus, and a quick pan sauce elevate lean turkey into a delicious, elegant meal you’ll want to cook year-round. Whether served as an easy weeknight dinner or a lighter alternative during holiday season, this recipe is always a satisfying choice.
These Lemon Herb Turkey Cutlets are a quick and flavorful dish featuring lean turkey, fresh herbs, and a zesty lemon pan sauce. Perfect for weeknights or a lighter holiday meal.
Ingredients
2 thinly sliced turkey cutlets
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh sage
1/2 cup low sodium chicken broth
Juice from 1/2 lemon
Instructions
Season both sides of the turkey cutlets generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the turkey cutlets and cook for about 5 minutes per side, or until fully cooked through and lightly golden.
Remove the cutlets from the skillet and set aside. Reduce the heat to medium-low.
Add the butter, chicken broth, rosemary, oregano, and sage to the skillet. Stir until the butter melts and the herbs become fragrant.
Return the turkey cutlets to the pan. Squeeze in the juice of half a lemon.
Let everything simmer together for a few additional minutes to allow the flavors to blend.
Serve hot with a spoonful of the lemon-herb pan sauce.
Notes
Use turkey tenderloins sliced thinly if cutlets are unavailable.
Replace lemon with lime for a citrus variation.
Add chili flakes or paprika for heat.
Use thyme and parsley instead of rosemary and sage for a different herb profile.
Stir in Dijon mustard for extra flavor in the sauce.
Store leftovers in an airtight container for up to 3 days.
Reheat gently with a splash of broth to avoid drying out the turkey.
Thaw frozen turkey cutlets completely before cooking.
