Sliced Turkey Breast Recipes: Lemon-Herb Cutlets

These lemon-herb turkey cutlets are made with fresh turkey breast sliced thin, quickly browned in a skillet, then served with a bright pan sauce of chicken broth, Dijon, garlic, and lemon. The simple method keeps the meat tender and makes a satisfying weeknight main dish that pairs well with potatoes, rice, or vegetables.

Ingredients

1½ lb (680 g) boneless, skinless turkey breast, cut into four even cutlets about ½ inch (1.25 cm) thick
⅓ cup (40 g) all-purpose flour
1 tsp (5 g) fine salt
½ tsp (1 g) black pepper
1 tsp (1 g) dried thyme
2 tbsp (30 ml) olive oil or neutral cooking oil
2 tbsp (28 g) unsalted butter, divided
⅓ cup (50 g) finely chopped shallot, about 1 medium shallot
2 garlic cloves (6 g), finely minced
1 cup (240 ml) low-sodium chicken broth
2 tbsp (30 ml) fresh lemon juice, from about 1 lemon
1 tbsp (15 g) Dijon mustard
2 tbsp (8 g) chopped fresh parsley

Instructions

Prepare the turkey. If you have a whole turkey breast, slice it crosswise into four cutlets. For more even cooking, place any thick pieces between sheets of parchment or plastic wrap and gently pound them to about ½ inch (1.25 cm) thick. Pat the cutlets dry with paper towels. This preparation takes about 7 minutes; wash your hands and clean the board and knife after they touch raw poultry.
Season and coat. In a shallow dish, stir together the flour, salt, pepper, and dried thyme. Press each cutlet into the mixture to coat both sides, then shake off the excess. Set the coated turkey on a clean plate while you organize the sauce ingredients. Allow about 4 minutes for seasoning and dredging. A light coating is enough; a thick layer of flour can turn gummy in the pan.
Brown the cutlets. Heat a large skillet over medium-high heat for about 2 minutes, then add the oil and 1 tablespoon (14 g) of butter. When the butter is foamy, add the turkey in a single layer, working in batches if needed. Cook each cutlet for about 2–3 minutes per side, adjusting the heat if the coating browns too quickly. Check the thickest part of each piece with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Transfer cooked cutlets to a clean plate. The searing should take about 12 minutes total for four cutlets in two batches.
Start the pan sauce. Reduce the heat to medium and add the shallot to the skillet. Cook for about 1 minute, stirring and scraping up the browned bits, then add the garlic and cook for 30 seconds. Do not let the garlic darken, since browned garlic can taste bitter.
Finish the sauce. Pour in the chicken broth, lemon juice, and Dijon mustard. Whisk to blend the mustard and loosen the flavorful bits from the pan. Simmer for about 3 minutes, until the sauce is hot and slightly reduced. Turn off the heat and swirl in the remaining 1 tablespoon (14 g) butter. Taste and adjust the salt, pepper, or lemon if needed. The sauce is meant to be light and spoonable, not thick like gravy.
Warm and serve. Return the turkey and any juices on the plate to the skillet. Turn the cutlets once to coat them, and warm for about 1 minute without letting the sauce boil hard. Scatter the parsley over the top and serve promptly with extra sauce from the pan.

Tips

Make the slices even. Cutlets of similar thickness finish at roughly the same time. If you are slicing a whole breast yourself, use a sharp knife and keep the meat steady on a stable board. Pounding is useful for evening out a thicker end, but pound gently so the meat does not tear.
Keep the pan uncrowded. If the cutlets overlap, they steam rather than brown, and the flour coating can become damp. Cook in two batches in a wide skillet, adding a small splash of oil if the pan looks dry before the second batch. Put the first batch on a clean plate, not back on the raw-poultry plate.
Use broth instead of wine. This recipe is designed around chicken broth, so no wine is needed. Low-sodium broth gives you more control over seasoning; regular broth works too, but taste before adding extra salt. Vegetable broth is a reasonable substitute and makes the sauce a little less savory.
Keep the coating light. Shake off excess flour before the cutlets go into the pan. If you need a gluten-free option, use a cup-for-cup gluten-free flour blend; the coating may brown a little differently, so watch the heat and avoid judging doneness by color alone.

Serving Suggestions

Spoon the lemon-Dijon sauce over the cutlets just before serving so the browned coating stays pleasantly crisp at the edges. Mashed potatoes, buttered egg noodles, or steamed rice are useful with this dish because they catch the extra sauce. For a lighter plate, add roasted green beans, broccoli, asparagus, or a simple salad dressed with olive oil and vinegar. A vegetable cooked in the same skillet after the turkey is removed can also make dinner feel cohesive; cook it separately before making the sauce, then serve it alongside rather than crowding the cutlets.

If you are serving a group, arrange the cutlets on a warm platter and pour only some of the sauce over them. Keep the rest in a small serving bowl so people can add more at the table. The recipe is mild and lemony, so it works with both plain sides and more strongly seasoned vegetables. If preparing the sides ahead, have them ready before you begin cooking the turkey: the cutlets are best served soon after they are cooked.

Variations

Try a mushroom version. Sauté 5 oz (140 g) sliced cremini mushrooms in the skillet after the turkey comes out, using a little extra oil if needed. When they are browned and tender, add the shallot and continue with the sauce. Mushrooms make the sauce earthier and more substantial, and they may need a few extra minutes to release their moisture.

Use rosemary or fresh thyme. Replace the dried thyme with 1 tablespoon (3 g) chopped fresh thyme, or use ½ teaspoon (about 0.5 g) finely chopped fresh rosemary. Rosemary has a stronger, pine-like flavor, so use less at first. Stir fresh herbs into the sauce near the end rather than cooking them for a long time.

Add capers. Stir 1 tablespoon (9 g) drained capers into the sauce with the broth for a briny, punchy note. Since capers are salty, taste the finished sauce before adding more salt. For a creamier variation, stir in 2 tablespoons (30 ml) of heavy cream after the broth has simmered; the result will be richer and less sharply lemony.

Make it with cooked sliced turkey. Thinly sliced deli or leftover cooked turkey is not a direct substitute for raw cutlets in the browning step. Make the sauce on its own, then add cooked slices briefly at the end just until hot. This gives a softer texture and less browned flavor, but it is a practical way to use cooked turkey without overcooking it in the skillet.

Storage and Reheating

Refrigerate cooked turkey and sauce within 2 hours of cooking, in a covered airtight container. Store them together or keep the sauce in a separate container; the cutlets are easiest to reheat gently when there is some sauce around them. Properly refrigerated leftovers keep for 3–4 days. For longer storage, freeze portions in a freezer-safe container for up to 2–3 months for best quality, then thaw in the refrigerator before reheating.

To reheat on the stovetop, place the turkey and sauce in a covered skillet over low heat with 1–2 tablespoons (15–30 ml) of broth or water. Turn the cutlets once and heat until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Use a food thermometer rather than relying on steam or appearance. Microwave individual portions in a covered microwave-safe dish in short intervals, turning or rearranging the pieces and checking that they also reach 165°F (74°C). Reheating gently helps limit drying, but avoid warming the same portion repeatedly.

Frequently Asked Questions

Can I use turkey breast cutlets from the store?

Yes. Packaged raw turkey breast cutlets are a convenient choice. Check that they are close to ½ inch (1.25 cm) thick and similar in size, then pat them dry and follow the recipe. Thicker cutlets may need more time, so use a thermometer to confirm that each reaches 165°F (74°C).

Can I make this recipe with frozen turkey breast?

Thaw the turkey completely in the refrigerator before slicing or cooking it. Partly frozen meat is difficult to cut evenly and may brown on the outside before it cooks through. Keep raw poultry chilled while preparing the other ingredients, and do not thaw it on the counter.

Why is my turkey breast dry?

Turkey breast is lean, so thin cutlets can go from tender to dry if they stay in the pan too long. Keep their thickness even, cook in batches instead of crowding the skillet, and check the thickest area with a thermometer. Remove each cutlet as soon as it reaches 165°F (74°C), then warm it briefly in the sauce rather than simmering it for several minutes.

Can I make the sauce without Dijon mustard?

Yes. You can omit the mustard, though the sauce will have less tang and may feel slightly less rounded. A teaspoon of whole-grain mustard is another option, with a more textured finish. Taste the sauce after the broth reduces and adjust the lemon and seasoning gradually.

Can I prepare the cutlets ahead of time?

You can slice and pound the raw turkey a day ahead, cover it, and refrigerate it separately from ready-to-eat foods. For the best coating, wait to season and dredge the cutlets until shortly before cooking, since flour can become damp while it sits. You can also chop the shallot, garlic, and parsley in advance and refrigerate them in separate covered containers.

What should I do if the sauce is too thin or too tart?

If it is too thin, simmer it for another minute or two before returning the turkey, keeping an eye on the salt as it concentrates. If it tastes too tart, whisk in a little more butter or broth rather than adding a large amount of sugar. If the sauce becomes too concentrated, loosen it with a tablespoon of broth or water at a time.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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