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Buttery Herb Turkey Cutlets

Buttery Herb Turkey Cutlets

Buttery Herb Turkey Cutlets

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Cutting board
2
Knife
3
Meat mallet or heavy pan
4
Small bowl
5
Large skillet
6
Spatula
7
Paper towels
8
Thermometer

Ingredients

Protein

  • 1
    1.5 pounds Turkey cutlets

Dairy

  • 1
    4 unsalted butter tablespoons

Herbs & Spices

  • 1
    2 garlic cloves
  • 2
    1 fresh thyme tablespoon
  • 3
    1 fresh rosemary tablespoon
  • 4
    0.5 dried oregano teaspoon
  • 5
    0.5 salt teaspoon
  • 6
    0.25 black pepper teaspoon

Cooking Oil

  • 1
    1 olive oil tablespoon

Other

  • 1
    1 whole lemon

Directions

1

Prepare Turkey Cutlets

Begin by gently pounding the turkey cutlets to an even thickness of about 1/4 inch. This ensures they cook evenly. Place the cutlets between two pieces of plastic wrap and use a meat mallet or the bottom of a heavy pan. Be careful not to tear the meat.

2

Mix Herb Blend

In a small bowl, mince the garlic cloves. Combine the minced garlic with fresh thyme, fresh rosemary, dried oregano, salt, and black pepper. This mixture will create a flavorful herb blend for the cutlets. Mix well with a spoon.

3

Heat the Skillet

Heat one tablespoon of olive oil in a large skillet over medium-high heat. The skillet is ready when a drop of water sizzles and evaporates immediately. Be careful not to overheat the oil, as it can cause the herbs to burn. Use a heavy-bottomed skillet for even heat distribution, but if a regular pan is what you have, that will work just fine too.

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4

Melt Butter

Add two tablespoons of butter to the hot skillet, allow it to melt and swirl to coat the pan. This will help give the cutlets a nice golden crust. Be careful as the butter will sizzle when added to the hot pan.

5

Sear First Side

Place the turkey cutlets in the skillet in a single layer, leaving a little space between them. Do not overcrowd the pan. Sprinkle half of the herb mixture evenly over the cutlets. Cook for about 3-4 minutes, until the bottom is golden brown and nicely seared. Do not move them before the searing process is done to ensure a nice crust.

6

Cook Second Side

Flip the cutlets carefully using a spatula. Sprinkle the remaining herb mixture over the second side of the cutlets. Add the remaining two tablespoons of butter to the pan. Continue cooking for another 3-4 minutes, or until the cutlets are cooked through and the internal temperature reaches 165°F (74°C). The juices should run clear when pierced with a fork.

7

Rest and Serve

Remove the cooked turkey cutlets from the skillet and place them on a plate lined with paper towels. This will allow the excess butter to be absorbed. Squeeze the juice of one lemon over the cutlets. Let rest for 2-3 minutes before serving.

Recipe Tips

  • Use fresh herbs for the best flavor. If using dried herbs, reduce the amounts by half.
  • For even cooking, ensure the turkey cutlets are of uniform thickness.
  • Do not overcrowd the pan, cook in batches if necessary to ensure a good sear.
  • Use a meat thermometer to ensure the cutlets are cooked to a safe internal temperature of 165°F (74°C).
  • Store leftover cooked cutlets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
  • Serve the buttery herb turkey cutlets with a side of roasted vegetables or a fresh salad.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

5g

Protein

40g

Fat

20g

Fiber

1g

Sugar

2g

Sat. Fat

10g

Sodium

400mg

Trans Fat

0.5g

Cholesterol

160mg

Potassium

500mg

Vitamin A

100%

Vitamin C

15%

Calcium

40%

Iron

2%

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