This turkey breast cutlets recipe features tender slices of turkey breast cooked in a creamy, refreshing herb sauce with a hint of lemon. Delicious, simple and easy to make, ready in as little as 20 minutes!
See also easy turkey stroganoff!
Turkey breast cutlets (also sometimes called turkey chops or steaks) are simply slices of skinless turkey breast which can be either pan-fried, breaded then fried, or cooked with a gravy or sauce, as I have done in this recipe.
My creamy sauce for turkey breast cutlets is light and made without heavy cream (it's a modified version of my sour cream sauce). It's herby, with a touch of sour cream and lemon zest for a citrussy finish. Perfect with delicate turkey breast meat.
These creamy turkey chops are easy to make and ready in a few simple steps. They involve tenderizing the meat (more on that below), searing it then making a quick sauce, combining with the turkey and cooking it all together for the final 2 minutes.
Turkey breast cutlets ingredients and substitutions
- Turkey: use skinless turkey breast cutlets. They can have different sizes, but should have similar thickness (so they cook evenly).
- Butter: enhances the flavour of the sauce.
- Flour: if you want to serve this recipe gluten free you can use cornstarch/cornflour instead (1 and ⅔ tablespoons).
- Mustard.
- Herbs: I added dill, but you can also use fresh parsley or thyme (leaves from 2 sprigs) instead or alongside the dill.
- Stock: use either chicken or vegetable stock.
- Sour cream: adds a hint of sourness.
- Lemon zest: essential for enhancing the flavour of the turkey as well as the sauce (another recipe where I’ve used lemon zest in a similar way is chicken potato bake).
- Pepper: I strongly recommend using white pepper as it’s delicious with poultry, particularly if accompanied by a light white sauce, as in this recipe.
- Oil: either vegetable or light olive oil are fine to use.
- Sea salt and black pepper: for seasoning the cutlets.
How to prepare turkey breast chops
You can either simply season your cutlets and then cook as per Instructions, or try my easy method, instead. I strongly recommend pounding the turkey cutlets before cooking as this will tenderize them as well as ensure they all have the same thickness (therefore, cook evenly).
TIP: If you can't get ready turkey breast cutlets you can make your own by simply cutting turkey breast or tenderloin into about ¼-inch-thick slices (or a little thicker if you prefer).
Step-by-step recipe instructions
1. Season: Place the meat on top of a large board and lightly season both sides with salt and pepper.
2. Tenderize: Cover with plastic wrap or a piece of parchment paper and using a rolling pin pound each cutlet lightly and briefly (avoiding making the meat too thin). The aim is to tenderize the meat without flattening it too much.
3. Sear: In a large shallow pan heat 1.5 tablespoons of oil, add the turkey chops and cook for about a minute on each side over a medium/high heat until lightly browned (the meat should NOT be cooked through at this point). You will probably need to do this in 2 batches. Remove the meat from the pan and place in a large bowl while you make the sauce.
4. Make roux: Using the same pan melt the butter, add the flour and whisk until smooth.
5. Add stock: Add some of the stock and whisk in until the mixture thickens. Add the rest of the stock and continue whisking until the sauce thickens and starts bubbling. Remove from the heat.
6. Finish sauce: Add the mustard, white pepper, sour cream and whisk in until smooth and creamy. Add the herbs and lemon zest and stir until thoroughly incorporated. Pour the turkey cutlet juices (which will have collected in the bottom of the bowl) into the sauce and stir to combine. If the sauce is too thick add a bit more stock.
7. Add turkey: Add the seared turkey cutlets, coat in the creamy sauce, cover and cook for 2 minutes or until the meat is fully cooked (no longer pink inside). Be careful not to overcook the meat. Serve immediately.
Serving suggestions
These tender turkey breast cutlets in creamy sauce are delicious with boiled baby potatoes, mashed potatoes and other pureed vegetable sides including rutabaga and carrot. They also go well with simple vegetables, such as peas, green beans, broccoli, asparagus or carrots.
How to make this recipe ahead
This easy turkey cutlets recipe can be prepared ahead and there is a simple method to ensure you don't end up with overcooked, tough meat. Here is how to do it:
- Follow Steps 1-6 as per Instructions above.
- Remove from the heat, set aside to cool a little, then add the partly cooked turkey, as in Step 7. When you are ready to serve this dish heat it, covered, then cook for 2 minutes or until the meat is no longer pink in the centre. Serve immediately.
If you want to serve this dish the next day cool it completely, cover and refrigerate overnight. If planning to serve it later on the same day you can prepare it up to 4 hours ahead (then finish cooking as in Step 7).
Optional ingredients you can use
These turkey breast cutlets with creamy sauce are versatile, adaptable, and you can add the following optional ingredients to this dish:
- Garlic and/or onion granules: add about ¼ teaspoon into the sauce.
- Dried herb mixture: for an extra herby finish you can sprinkle about 1 teaspoon of your favourite dried herb mixture over the cutlets before searing them. Italian or herbes de Provence would work.
- Paprika: you can add about ⅓ teaspoon of paprika for colour.
Top tips
- I recommend tenderizing your turkey breast chops (if using raw) with a rolling pin before searing them.
- Once seared the meat will release juices – it’s important to add them into the sauce for more flavour.
- Try not to overcook the turkey. After you’ve assembled the dish cook it briefly, only until the meat is no longer pink in the centre.
- Leftovers can be refrigerated for up to 3 days. You may have to add a few drops of water to loosen the consistency of the sauce when reheating the dish.
- Freeze for up to 3 months. Defrost in the fridge overnight.
Related recipes to try next
See also these other delicious, healthy meal ideas including more turkey recipes!
Recipe
Turkey Breast Cutlets in Creamy Sauce
Equipment
- Large shallow pan with lid
- Whisk
- Rolling Pin
Ingredients
- 1½-2 pounds (800-900 g) turkey cutlets/steaks
- 1½ tablespoons butter
- 1½ tablespoons all-purpose/plain flour
- 1⅓ cups (320 ml) chicken/vegetable stock adjust the amount to your taste
- 1 teaspoon Dijon mustard or to taste
- 1½-2 tablespoons fresh dill or in combination with parsley and/or thyme, finely chopped
- ½ teaspoon white pepper or to taste
- Zest of 1 lemon
- 1½ tablespoons sour cream
- 1½ tablespoons vegetable/olive oil
- Sea salt and black pepper for seasoning cutlets
Instructions
- Season turkey: Place your turkey cutlets on top of a large board and season both sides with salt and pepper.
- Tenderize turkey: Cover with plastic wrap or a piece of parchment and using a rolling pin beat each cutlet lightly and briefly (avoiding making the meat too thin). The aim is to tenderize the meat without flattening it too much.
- Sear turkey: In a large shallow pan heat 1.5 tablespoons of oil, add the turkey and sear for about a minute on each side over a medium heat (the meat should NOT be cooked through at this point). You will probably need to do this in 2 batches. Remove the meat from the pan and place in a large bowl while you make the sauce.
- Make roux: Using the same pan melt the butter, add the flour and whisk until smooth.
- Add stock: Add some of the stock and whisk in until the mixture thickens. Add the rest of the stock and continue whisking until the sauce thickens and starts bubbling. Remove from the heat.
- Finish sauce: Add the mustard, white pepper, sour cream and whisk in until smooth and creamy. Add the dill and lemon zest and stir until thoroughly incorporated. Pour the turkey juices (which will have collected in the bottom of the bowl) into the sauce and stir to combine. If the sauce is too thick add a bit more stock.
- Finish cooking: Add the seared turkey cutlets, coat in the creamy sauce, cover and cook for 2 minutes or until the meat is fully cooked (no longer pink inside). Be careful not to overcook the meat. Serve immediately.
Notes
- I recommend tenderizing your turkey cutlets (if using raw) with a rolling pin before searing them.
- Once seared the meat will release juices – it’s important to add them into the sauce for more flavour.
- Try not to overcook the turkey. After you’ve assembled the dish cook it briefly, only until the meat is no longer pink in the centre.
- Leftovers can be refrigerated for up to 3 days. You may have to add a few drops of water to loosen the consistency of the sauce when reheating the dish.
- Freeze for up to 3 months. Defrost in the fridge overnight.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make these easy turkey breast cutlets in sauce I'd love to know how they turned out for you. Let me know in the comments below, thanks:)
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