Tiffany Haney
Turkey cutlets are a great option for a quick and delicious meal. They can be cooked in a pan in under 10 minutes and are a good source of protein. The cutlets are made from thinly sliced turkey breast, which is then breaded and fried. This simple recipe can be made more flavourful with the addition of herbs, lemon, or other seasonings. The key to a good turkey cutlet is ensuring even cooking, which can be achieved by pounding the cutlets to an even thickness and cooking them for around 3 minutes on each side.
| Characteristics | Values |
|---|---|
| Cook time | 10 minutes or less |
| Cooking method | Pan-searing or frying |
| Ingredients | Turkey breast, chicken broth, greens, lemon, white wine, butter, hot pepper flakes, green olives, Cajun seasoning, apple cider vinegar, orange juice, orange zest, Dijon mustard, flour, eggs, breadcrumbs, Parmesan cheese, thyme |
| Internal temperature | 165°F |
| Leftovers | Can be stored in an airtight container in the refrigerator for up to four days |
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What You'll Learn
Pan-seared turkey breast with lemon and herbs
This simple recipe for pan-seared turkey breast with lemon and herbs takes less than 10–40 minutes to cook and is incredibly flavorful and aromatic. It is perfect for a small gathering or a quick meal for the family. The key to a good pan-seared turkey breast is a hot pan, a delicious crust, and a juicy interior.
Ingredients
- Turkey breast cutlets
- Olive oil
- Chopped herbs (rosemary, sage, oregano, thyme, marjoram, or your own blend)
- Chicken broth
- Greens (optional)
- Lemon
- White wine (optional)
- Butter
- Salt
- Pepper
- Cayenne pepper (optional)
- Garlic powder (optional)
Steps
Place the oil in a large skillet and tip it to coat the entire bottom of the pan. Place the cutlets in a single layer and sear until golden, about 2–3 minutes. Turn the cutlets and sprinkle with the chopped herbs. Cook for another 2 minutes, until the slices are golden brown.
Remove the turkey to two plates and keep warm. Add the chicken broth to the pan along with the greens, if using. Steam the greens in the broth, stirring frequently, about 2 minutes until wilted. Remove the greens with tongs or a slotted spoon and divide them between the two plates, placing them on top of the turkey cutlets if desired.
Continue to cook the broth, reducing it by half. For a richer dish, add 1/4 cup of white wine along with the broth. Finish the sauce by whisking in a teaspoon of butter. Add a squeeze of lemon and pour the sauce over the cutlets. Serve with additional lemon wedges on the side.
Tips
- If you can't find thinly sliced turkey cutlets at the supermarket, ask your butcher to slice them for you, ideally a little less than 1/4 inch. Thicker slices will require a couple more minutes of cooking time.
- Turkey can get quite dry when overcooked, so be sure to keep watch.
- Setting turkey breast out before cooking can help it cook more uniformly, but according to food safety guidelines, it should not be left out of the refrigerator for longer than two hours.
- For a different flavor, try using Italian seasoning, Dijon mustard, lemon pepper, or zesty Italian salad dressing.
- You can also add a zesty lemon gravy or a mustardy wine sauce to amp up the flavor.
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Turkey cutlets with gravy
To make the gravy, chicken broth is essential. You can also add aromatics like onions and garlic to add depth to the gravy. For a touch of elegance, add a splash of white wine to the gravy. If you want to add a bit of heat, sprinkle in some chilli flakes. To make mushroom gravy, sauté sliced mushrooms with the onions.
To make the turkey cutlets, you can use boneless turkey cutlets. Season the cutlets with Italian seasoning, salt, and pepper. You can also use store-bought bread crumbs. Heat oil in a large skillet over medium-high heat. Cook the turkey in batches for two to three minutes per side until the turkey is no longer pink. When each batch is done, remove the turkey and keep it warm while you cook the rest of the cutlets.
In the same pan, melt butter and stir in the flour until smooth. Then, carefully stir in the broth and bring to a boil. Continue stirring until the mixture thickens. Serve the gravy on the side or on mashed potatoes, rather than on the cutlet, so the breading does not become soggy.
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Turkey breast cooking time and temperature
There are several ways to cook a turkey breast, including roasting, pan-searing, using a slow cooker, pressure cooker, or air fryer. The cooking time and temperature will vary depending on the method and the size and shape of the turkey breast. Here is a guide to help you cook juicy and flavorful turkey breasts.
Roasting
Roasting is a popular method for cooking turkey breasts, as it is easy and results in juicy and flavorful meat. Preheat your oven to 325°F for most recipes. Some larger turkey breasts may require a lower temperature of 300°F to prevent over-browning. The general rule for timing is to plan for 1 pound per person for bone-in turkey or 1/2 to 3/4 pound per person for boneless. Here are some more specific guidelines based on weight:
- 1 1/4 to 1 1/2 pounds boneless turkey breast half: 35 to 40 minutes
- 2 to 2 1/2 pounds bone-in turkey breast half: 60 to 70 minutes
- 2 1/2 to 3 pounds boneless turkey breast: 40 to 60 minutes
- 4 to 6 pounds whole turkey breast: 1 1/2 to 2 1/4 hours
- 6 to 8 pounds whole turkey breast: 2 1/4 to 3 1/4 hours
It is important to note that the turkey breast is done when it reaches an internal temperature of 165°F in the thickest part of the meat. Start checking the temperature after about 1 hour of roasting and then every 10 to 15 minutes until it is cooked through.
Pan-Searing
Pan-searing is a quick method for cooking turkey breasts, taking less than 10 minutes for thin cutlets. Heat oil in a pan and sear each side of the turkey breast for about 3 minutes until slightly browned and no longer pink. The internal temperature should reach 165°F.
Slow Cooker, Pressure Cooker, and Air Fryer
These methods can also be used to cook turkey breasts, although specific instructions and timings may vary. For example, using a pressure cooker can reduce the cooking time to just over an hour for a 4-pound turkey breast. Always refer to specific recipes and guidelines for these cooking methods.
Tips for Juicy and Flavorful Turkey Breasts
- Skip the basting step, as this can result in rubbery skin. Instead, spread a compound butter or herb mixture under and over the turkey breast to keep it moist and flavorful.
- Tent the turkey with aluminum foil if the skin starts to brown too much during cooking.
- Let the turkey rest for 10 to 20 minutes after cooking to allow the juices to redistribute.
- Use pan drippings to make a flavorful sauce or gravy.
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Turkey breast side dishes
Yes, you can pan-fry turkey breast! It's a quick and easy option for a weeknight dinner and can be served with a variety of side dishes. Here are some ideas for side dishes to accompany your pan-fried turkey breast:
Classic Holiday Sides
- Mashed potatoes are a classic side dish that goes well with turkey breast. You can make them extra creamy by using buttermilk or bake them with cream cheese, sour cream, chives, and paprika.
- Sweet potato casserole is another popular choice, especially during the holidays.
- Cranberry sauce is a must-have, and you can make it with as much or as little sweetener as you prefer to control the sugar content.
- Brussels sprouts are a traditional vegetable to serve with turkey.
- Gravy is a classic sauce to accompany your turkey and potatoes. You can make a lighter version without pan drippings, which is also tasty and flavourful.
Vegetable Sides
- Roasted mini peppers are an easy side dish that goes well with turkey. Simply toss sweet mini peppers with balsamic vinegar, extra virgin olive oil, and garlic.
- Herb-roasted vegetables are simple to prepare and taste delicious. Try using a variety of vegetables, such as potatoes, carrots, onions, and asparagus, and roast them with olive oil, garlic, and fresh herbs.
- Green beans are a great option, especially Crock Pot Southern Green Beans, which are full of flavour.
- Salads are a light and healthy option to balance out your meal.
Starch Sides
- Cornbread is a classic side dish that goes well with turkey. You can make it healthier by using almond flour to make it gluten-free, or add sour cream and corn to make it sweet and moist.
- Oven-roasted rosemary potatoes are a tasty potato dish. Simply roast Yukon gold potatoes with butter and rosemary until they are buttery soft.
Casseroles
- Broccoli casserole is a delicious and creamy option with a buttery cracker topping.
- Jiffy corn pudding is a sweet and moist casserole made with cornbread, sour cream, and corn.
- Hash brown casserole is a slow-cooked dish made with creamy chicken soup, sour cream, and shredded cheese.
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Turkey breast seasoning
When it comes to seasoning turkey breast, there are a plethora of options to choose from. The most common herbs and spices used include garlic, paprika, rosemary, sage, thyme, salt, and pepper. Other ingredients such as butter, olive oil, and chicken broth are also used to add flavour and moisture to the meat.
One popular seasoning mixture includes olive oil, parsley, rosemary, sage, thyme, paprika, garlic, salt, and pepper. This creates a thick paste that is spread over the turkey breast. Another option is to use a dry rub, which involves applying a mixture of salt, pepper, garlic powder, dried rosemary, dried thyme, dried sage, and smoked paprika directly to the meat. This method helps to pull out moisture from the protein, resulting in tender meat.
For those who enjoy a more spicy flavour profile, cayenne pepper, red pepper flakes, or a spicy Italian seasoning blend can be added to the mixture. Additionally, a wet rub can be created using fresh garlic and herbs, which can be prepared in advance and stored in a cool, dry place.
When seasoning a turkey breast, it is important to ensure that the seasoning is liberally applied and rubbed into the meat, including under the skin. This can be done with your hands or a brush, and the goal is to coat the breast generously for maximum flavour.
Furthermore, the choice between a bone-in or boneless turkey breast can impact the cooking process and flavour. While bone-in meat typically has more flavour, some prefer to use boneless turkey breasts to avoid drying out the white meat.
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Frequently asked questions
Pan-frying turkey breast is a quick process that can take less than 10 minutes. Turkey cutlets are thin cuts of meat, so they only need to be cooked for around 3 minutes on each side.
Turkey is fully cooked when the meat reaches an internal temperature of 165°F.
After removing the turkey breast from the pan, cover it with foil and let it rest for 10 minutes before slicing.
There are several recipes for pan-fried turkey breast, including:
- Turkey breast with lemon and herbs
- Breaded turkey breast
- Turkey breast with maple glaze
