Description
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.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 240
- Sugar: 0g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 75mg
