Rosemary and Thyme Turkey Cutlets

These ONE SKILLET Rosemary and Thyme Turkey Cutlets are quick to make, juicy, and perfectly seasoned with fresh aromatic herbs. 

This quick-cooking turkey cutlet recipe is AMAZING because it’s an easy one skillet dinner ready in under 30 minutes! We love it with Honey Glazed Carrots or Parmesan Roasted Green Beans. 

Rosemary and Thyme Turkey Cutlets

This cut of turkey is thinly sliced, meaning it cooks very quickly. No need to turn on the oven!

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Searing the turkey leaves some valuable residue on the bottom of my skillet, which is exactly what I was hoping for.

You see, those little browned pieces on the bottom of your skillet can turn into the BEST sauce to cover your turkey!

What Are Turkey Cutlets?

Turkey cutlets are sometimes called “turkey chops” because they are cut thin and are boneless. It makes them super convenient for an easy fast dinner. Nothing better than a turkey recipe that cooks fast! 

Ingredients Needed

Here are the basic ingredients needed to make this turkey cutlet dinner recipe amazing!

• Turkey Breast Cutlets – these can usually be found in the fresh/frozen turkey section at the grocery store. They can also be substituted with thinly sliced chicken breasts.
• Rosemary and Thyme – the star of the show! These are both aromatic, unique herbs that really bring out the natural flavors in the turkey and help the flavor profile shine.
• White Wine- makes the gravy taste so delicious! The alcohol cooks out, but if you don’t have it on hand or prefer not to use it, it can be substituted with a good-quality chicken broth.
• Chicken Broth – helps with the flavor and volume of the delicious sauce/gravy.
• Butter – for lovely flavor in the sauce at the end!

How To Prepare Turkey Cutlets

Here are the step-by-step instructions for how to cook turkey cutlets. It’s easy!

Sear The Cutlets

Heat a large skillet with olive oil over medium heat, add the olive oil, and swirl to coat the pan.

Season the turkey breast cutlets with salt and pepper on both sides, and add the turkey to the hot skillet.

Sear for about 1 minute on each side, then remove from skillet to a plate to keep warm.

Note: You might have to do this in batches if your skillet is not large enough to fit them all in at once.

Deglaze the Pan

With the skillet still nice and hot, pour in a little bit of white wine (or chicken broth would work too).

Use a spatula to stir and scrape the bottom of the skillet, releasing all that delicious flavor.

Make The Sauce

Once the wine has cooked down and the flavors are enhanced, add the butter to create a creamy base for your sauce. Pour in the chicken broth and a couple of sprigs of fresh rosemary and thyme.

Let the sauce simmer for a few minutes and then add the turkey breast back to the pan (including any of the juices on the plate) and coat the turkey in the flavorful sauce.

Frequently Asked Questions

What to Pair Turkey Cutlets With

There are so many things to serve these delicious juicy cutlets with. Here are a few of our favorites!

• Air Fryer Sweet Potato
• The BEST Mashed Potatoes Recipe
• Homemade Dinner Rolls
• Broccoli Cauliflower Casserole

Make Ahead and Storage

Refrigerate: If made ahead, cool and transfer to an airtight container and store for up to 3 days. Same with any leftovers!

Freeze: Cool to room temperature and place in freezer safe zip close bag, freeze for up to 2 months.

This turkey chop recipe is a great high-protein dinner to eat because it goes so well with so many side dishes! I hope you love it as much as we do!

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5 from 19 votes

Rosemary and Thyme Turkey Cutlets

This one skillet dinner is so quick and easy, but packs incredible flavors.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Dinner

Cuisine: American

Servings: 4

Calories: 259 kcal

Author: Shawn

Ingredients

• 1 lb. turkey breast cutlets*, thinly sliced
• salt and pepper
• 1 tbsp olive oil
• 1/4 cup white wine**
• 4 tbsp butter, cut into 4 pieces
• 1/3 cup chicken broth
• 2 rosemary, sprigs fresh
• 3 thyme, sprigs fresh

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Instructions

• Heat a large cast iron skillet over medium heat, add the olive oil and swirl to coat the pan.
• Season the turkey breast cutlets* with salt and pepper on both sides. Once the pan is nice and hot, add the turkey cutlets and sear for about 1 minute on each side, then remove from skillet to a plate to keep warm. You might have to do this in batches if your skillet is not large enough to fit them all in at once.
• Once all the turkey is cooked, pour in the white wine** and use a spatula to scrape the bottom of the pan to loosen all the browned bits. Once the liquid has reduced, lower the temperature to medium-low and add in the butter, stirring till the butter melts. Add in the chicken broth, rosemary and thyme and simmer for a couple minutes.
• Add the turkey breast cutlets back to the pan, including any juices that may have collected at the bottom of the plate. Coat the turkey with the sauce and let simmer a couple more minutes, until the turkey is heated through again. Enjoy!

Notes

You can substitute the turkey breast cutlets for thinly sliced chicken breast or thinly sliced pork chops.

**You can also substitute the white wine for a good quality chicken broth.

Nutrition

Calories: 259kcal | Carbohydrates: 1g | Protein: 29g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 226mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg

Keywords: cutlet, rosemary, thyme, Turkey Breast

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