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A tender pan-seared turkey cutlet with savory pan gravy, made in one skillet and ready in 20 minutes. This single serving turkey cutlet recipe is quick, simple, and full of flavor.
Featured Comment
“Delicious! An easy recipe and a good way to learn how to make an easy gravy.”
– Jill
Quick Look
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Equipment: 10-inch skillet
- Cook Method: Stovetop
- Servings: 1
- Difficulty: Easy
A 20-minute, one-pan meal featuring a juicy turkey cutlet and a rich onion pan gravy, specifically portioned for one.
Why You’ll Love This Turkey Cutlet Recipe
Turkey cutlets are one of the most underrated cuts in the meat case. They’re thin, lean slices of turkey breast (sometimes labeled turkey chops) that cook fast on the stovetop, no brining or roasting required.
I keep a pack of turkey cutlets in my freezer year-round. When I want a turkey dinner without dealing with a roast, I pull one out and have dinner on the table in about 20 minutes.
The thinness of the cutlet is what makes this recipe so quick. A few minutes per side over medium heat is all it takes to get a tender, juicy piece of turkey with a light golden crust.
The gravy is where this dish earns its place at the table. After the cutlet comes out of the skillet, those browned bits stuck to the bottom of the pan are loaded with concentrated turkey flavor. A little butter softens the onions and garlic, a touch of flour thickens everything, and a half cup of chicken broth turns it into a rich, savory pan gravy that ties the whole plate together.
I serve this single turkey cutlet over mashed potatoes for one, with a slice of homemade French bread on the side to catch what the spoon misses. It’s the kind of single serving dinner that feels far more special than the time it takes to make.
If you like this approach, you’ll also want to try my turkey tenderloin and chicken piccata for one.
Ingredient Notes
If you have any ingredients leftover from this turkey breast cutlet recipe, check out our Leftover Ingredients Recipe Finder.
Turkey Cutlet: Use one boneless turkey breast cutlet, about 4 to 6 ounces. Cutlets are thin slices of turkey breast (often labeled turkey chops) and are usually sold in packs of 5 to 6. Freeze the rest individually wrapped for up to 9 months and pull out one at a time. If you can’t find cutlets, slice a turkey tenderloin or boneless turkey breast horizontally into thin pieces and you’ll have your own cutlets in under a minute.
Butter: Salted butter does double duty here. The first tablespoon goes into the skillet to sear the cutlet and adds richness to the crust. The second tablespoon starts the gravy by softening the onions and garlic. Olive oil works as a dairy-free swap.
Onion: A quarter cup of chopped onion gives the gravy its body and sweetness. Yellow or white onions both work. Use leftover onion in French onion soup for one or chicken spaghetti for one.
Garlic: One clove, minced. Fresh garlic browns alongside the onion and gives the gravy a savory backbone that jarred garlic powder can’t match.
Italian Seasoning: A blend of dried basil, oregano, thyme, and rosemary. If you don’t have it, use any one of those herbs on its own or mix two together.
Salt and Pepper: Kosher salt and coarsely ground black pepper. Kosher salt has larger flakes that distribute more evenly across the cutlet than table salt.
All-Purpose Flour: Half a tablespoon thickens the gravy. Cooking the flour in butter for a minute before adding broth gives the gravy a smooth, lump-free finish. For a gluten-free version, use gluten-free 1:1 flour.
Chicken Broth: Low-sodium chicken broth lets you season the gravy to taste. Turkey broth works too if you have it on hand and gives a slightly deeper flavor. Use extra broth in a small batch of chicken noodle soup or rice pilaf for one.
Recipe Variations
Here are three simple ways to change up this single serving turkey cutlet recipe.
Smothered Turkey Cutlet: Double the gravy ingredients (broth, flour, onion, butter) and spoon a generous layer over the cooked cutlet so it’s fully smothered.
Mushroom Gravy: Add a half cup of sliced cremini or white mushrooms to the skillet with the onions and garlic. Cook for 3 to 4 minutes until softened before adding the flour. The mushrooms add an earthy depth that pairs well with the turkey.
White Wine Pan Sauce: After cooking the onions and garlic, pour 2 tablespoons of dry white wine, such as Sauvignon Blanc or Pinot Grigio, into the skillet. Stir and scrape up any browned bits from the bottom of the pan, then let the wine reduce for about 1 minute. Stir in the flour and cook for 1 minute, stirring constantly. Gradually pour in the chicken broth and continue with the recipe as written.
How To Cook A Turkey Cutlet On The Stove
Cooking turkey cutlets in a pan takes about 15 minutes from start to finish. Here’s how to make a tender, juicy turkey cutlet with savory pan gravy in one skillet. Scroll to the recipe card below for exact ingredient amounts.
- Season the turkey cutlet. Pat the cutlet dry with a paper towel, then season both sides with Italian seasoning, salt, and pepper.
- Sear the cutlet. Melt 1 tablespoon of butter in a 10-inch skillet over medium heat. Once the butter has melted, add the seasoned cutlet and cook for 2 to 3 minutes per side, until the outside is golden and the internal temperature reaches 165°F. Transfer the cutlet to a plate and cover loosely with foil to keep warm while you make the gravy.
- Cook the onions and garlic. In the same skillet, melt the second tablespoon of butter. Add the chopped onions and minced garlic and cook for about 2 minutes, stirring occasionally, until the onions soften and turn translucent.
- Make the roux. Sprinkle the flour over the onions and stir constantly for 1 minute. The flour should coat the onions evenly and start to smell toasty. This step thickens the gravy and removes any raw flour taste.
- Build the gravy. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Continue stirring until the gravy thickens enough to coat the back of a spoon, about 2 minutes.
- Finish the cutlet in the gravy. Return the turkey cutlet to the skillet along with any juices that collected on the plate. Reduce the heat to low, spoon the gravy over the top, cover, and cook for 2 minutes more to warm everything through. Serve immediately.
Expert Tips
Pat the cutlet dry before seasoning. Surface moisture turns to steam in a hot pan, which prevents browning. A quick blot with a paper towel makes the difference between a gray cutlet and a golden one.
Use a preheated skillet. Let the butter foam fully before adding the cutlet. A cold pan releases moisture and the cutlet sticks. A properly preheated pan gives you that golden crust in the same 2 to 3 minutes per side.
Check thickness before cooking. Most pre-sliced turkey cutlets are about a quarter inch to a half inch thick. If yours is noticeably thicker, place it between two sheets of plastic wrap and pound gently with a meat mallet to even it out so it cooks through at the same rate.
Don’t crowd the skillet. A 10-inch skillet has room for two cutlets with space around each. If you’re cooking more than that, use a larger pan so the cutlets sear instead of steam.
Use a meat thermometer. Turkey cutlets are done at 165°F. Because they’re thin, they hit that temperature fast. An instant-read thermometer takes the guesswork out and is the single best tool for keeping the meat juicy.
Troubleshooting
Most turkey cutlet problems come down to heat, timing, or technique. Here’s how to fix the most common issues.
The cutlet turned out dry. Turkey breast is lean and overcooks quickly. Next time, pull the cutlet out of the pan as soon as it reaches 165°F and let it rest a few minutes before slicing.
The gravy is lumpy. Lumps form when broth is added to flour all at once. Pour the broth in slowly while stirring constantly. If lumps form anyway, push the gravy through a fine-mesh strainer or whisk vigorously to break them up.
The gravy is too thin. Let it simmer for another 1 to 2 minutes to reduce. If it still won’t thicken, whisk a teaspoon of flour into a tablespoon of cold water until smooth, then stir that slurry into the simmering gravy.
The cutlet is sticking to the pan. A properly seared cutlet releases on its own when it’s ready to flip. If it’s still stuck after 3 minutes, the heat is too low. Turn it up slightly and give it another 30 seconds.
Serving Suggestions
This single serving turkey cutlet pairs with both everyday small batch sides and holiday favorites for a complete dinner for one.
Frequently Asked Questions
Mostly, yes. In most grocery stores, turkey cutlets and turkey chops are the same cut, both thin slices of boneless turkey breast about a quarter inch to a half inch thick. Some butchers sell bone-in turkey chops cut from the breast with a rib attached, but these are less common. This recipe is written for the boneless version.
Turkey cutlets cook in about 4 to 6 minutes total on the stovetop, or 2 to 3 minutes per side in a hot skillet over medium heat. This recipe is written for cutlets a quarter inch to a half inch thick. If yours are thicker, pound them between two sheets of plastic wrap with a meat mallet so they cook through in the same time.
Store leftover turkey cutlets and gravy together in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a covered skillet over low heat with a splash of broth until heated through, about 5 minutes. The added broth keeps the cutlet from drying out and loosens the gravy.
Yes. This recipe works with chicken cutlets and the cooking method stays exactly the same. Use store-bought chicken cutlets or slice a boneless, skinless chicken breast horizontally into thin pieces about a half inch thick.
Yes. Place a boneless turkey breast or turkey tenderloin on a cutting board and slice horizontally with a sharp knife into pieces a quarter inch to a half inch thick. For more even cutlets, place each slice between two sheets of plastic wrap and pound gently with a meat mallet.
Yes. Turkey cutlets make a great main dish for a single serving Thanksgiving plate. They give you the flavor of a holiday turkey dinner without the time of roasting a whole bird. Save any leftovers for Thanksgiving sliders or pair the cutlets with single serving sides from our Thanksgiving for One collection.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this single serving turkey cutlet recipe, I’d love to hear how it turned out. Leave a star rating and a comment below to share what you thought, what you served it with, or any changes you made.
If you snap a photo, tag us on Instagram (@onedishkitchen) Seeing your turkey cutlet on your plate is one of my favorite parts of running this site.
Turkey Cutlet With Gravy
Watch How To Make This
Equipment
Ingredients
- 1 (5-ounce) turkey breast cutlet
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 2 tablespoons salted butter -divided
- ¼ cup chopped onions
- 1 clove garlic -minced
- ½ tablespoon all-purpose flour
- ½ cup low sodium chicken broth
Instructions
- Pat the turkey cutlet dry with a paper towel. Season both sides with Italian seasoning, salt, and pepper.
- Melt 1 tablespoon of butter in a 10-inch skillet over medium heat. Once the butter is foamy, add the cutlet and cook for 2 to 3 minutes per side, until the internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.
- In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped onions and minced garlic and cook for 2 minutes, stirring occasionally, until softened.
- Sprinkle the flour over the onions and stir constantly for 1 minute.
- Slowly pour in the chicken broth while stirring constantly. Continue stirring until the gravy thickens enough to coat the back of a spoon, about 2 minutes.
- Return the turkey cutlet to the skillet along with any juices from the plate. Reduce the heat to low, spoon the gravy over the top, cover, and cook for 2 minutes more. Serve immediately.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
great recipe I cooked 4 cutlets, the gravy is delicious and the whole recipe very easy to make. thanks for sharing.
I’m so glad you enjoyed the recipe. Thank you for taking the time to let me know.
Very good. Turkey nice and tender
This was delicious! I had a package of 5 turkey cutlets. I sauteed finely diced carrot and celery in butter and removed before browning the cutlets. Then added that back in with once the onion and garlic were sautéed. Also added some white wine with the stock. Served with mashed potatoes and string beans. A taste of Thanksgiving in May and will definitely make again. Thank you!
That sounds like such a delicious meal. I’m so happy you enjoyed the recipe.
My husband liked this very much!! The turkey was very moist. Gravy was easy to make and delicious.
Just made these for Thanksgiving; they were easy and really good! I got a package of turkey cullets at Trader Joes, subbed in turkey broth and Herbes De Provence, doubled the broth amount and flour and served the gravy in a boat. So fast and great for a small group so we don’t have a giant turkey to deal with. Plus, it is super economical! Thank you 🙂
Sounds wonderful, Brenda! I’m so happy you enjoyed the recipe. Thank you for taking the time to let me know.
Joanie
This was SO good! I doubled the recipe for my son and I. I put an extra portion of the turkey aside to make a little leftover container for his lunch tomorrow. There was just enough gravy leftover, but when my son finished his lunch, he asked if he could have some more gravy. I told him he wouldn’t have any tomorrow if he ate it now and he said he didn’t care and drank the rest of the gravy! Thanks for another wonderful and easy recipe.
Aimee,
Your comment made my day! Thank you so much for taking the time to write to let me know how much your son enjoyed the turkey cutlets. It’s a great “little” recipe and I’m so happy you both loved it.
Have a wonderful weekend!
Joanie
I made this recipe for my husband and he gobbled it up! He said that it was very tender and juicy. He got home late from being out of town and went in the freezer and grabbed the turkey cutlets. He was just going to “figure something out” for preparation. I decided to look up a recipe and picked this one which was the first one I saw. I had all the ingredients at home, prep and preparation time was reasonable and the rest is history. I pared it with mashed potatoes and steamed green beans that I made while the turkey was cooking. Since it was so late he said he was only going to eat half. Well…he ate it all, scraping the plate!
Hi Jacqueline,
Your comment made my day! Thank you so much for letting me know how much your husband loved our recipe, it really means the world to us.
Joanie
In India Turkey is rarely available thus I cooked your recipe with chicken, it was equally delicious.
Mmmm…I’m salivating just looking at your image of these delicious turkey cutlets. This recipe is perfect for singles and couples all year round.
This is perfect for my daughter who is studying in France this year! I know she will love this!