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For a quick and flavorful turkey dinner, this turkey cutlet recipe is perfect for one! Enjoy a tender, juicy cutlet topped with a rich gravy, all made in one pan for minimal cleanup. Ready in just 20 minutes, it’s a satisfying meal that’s both easy and delicious.
Why You’ll Love This Recipe
- Ready in 30 Minutes: A fast and flavorful option for lunch or dinner.
- Made with Pantry Staples: No need for special ingredients.
- Customizable: Easily adjust the seasonings to suit your taste.
- Light and Healthy: Turkey is a lean source of protein.
- Perfectly Portioned: Just the right amount for one person—no waste.
I love how quick and easy this turkey cutlet recipe is—it’s one of my go-to meals when I want something simple but flavorful. The turkey cooks in minutes and stays juicy and tender, with a golden crust that adds just the right texture. It’s made with a handful of basic ingredients, and it always feels like a complete, satisfying meal. If you’re looking for something light, quick, and perfectly portioned, this is the recipe I always come back to—and I think you’ll love it too.
Looking for more small turkey recipes? Try:
RELATED: Comfort Food Recipes For One
Ingredients
If you have any ingredients leftover from this turkey cutlet recipe, check out our Leftover Ingredients Recipe Finder.
- Turkey Cutlet: Use one boneless turkey cutlet, typically about 4 to 6 ounces. These thin slices of turkey breast are often sold in packs of 5 or 6 in the fresh turkey section. They cook quickly and are ideal for fast meals. Store unused cutlets in an airtight container in the fridge for up to 2 days, or freeze individually for up to 9 months.
- Butter: This recipe calls for 2 tablespoons of salted butter—one for cooking the cutlet and the other for the gravy. For a dairy-free option, you can swap butter with olive oil.
- Seasonings: Salt, black pepper, and Italian seasoning add flavor. Italian seasoning typically includes basil, oregano, thyme, and rosemary. If you don’t have Italian seasoning, use any combination of these herbs.
- Vegetables: Chopped onions and garlic add depth to the gravy.
- Flour: All-purpose flour helps thicken the gravy.
- Chicken Broth: Low-sodium chicken broth is recommended, allowing you to control the salt level in the gravy. Add more salt as needed.
Recipe Variations
Want to put your own spin on this turkey recipe? Here are a few ideas:
- White Wine Sauce: For a touch of elegance, add a splash of white wine to the gravy. It adds a nice depth of flavor that makes the dish feel extra special.
- Chili-Infused Sauce: If you’re craving a bit of heat, sprinkle in some chili flakes.
- Mushroom Gravy: Sauté sliced mushrooms with the onions to create a creamy mushroom gravy.
How To Cook A Turkey Cutlet
These step-by-step photos and instructions help you visualize how to make this turkey cutlet recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Season both sides of the turkey cutlet with Italian seasoning, salt, and pepper.
- In a medium-sized skillet melt 1 tablespoon of the butter over medium heat.
- Add the cutlet to the pan and cook until no longer pink, 2-3 minutes per side. Remove from the pan and place on a plate. Cover to keep warm.
- In the same pan, melt the remaining 1 tablespoon of butter over medium heat. Add the chopped onions and minced garlic to the pan. Cook, stirring occasionally for 2 minutes.
- Add the flour to the pan and cook, stirring constantly for a minute.
- Pour in the chicken broth and cook, stirring constantly for 2 minutes or until the sauce thickens.
- Add the turkey cutlet back to the pan; reduce heat to low. Cover the cutlet with the sauce and cook for an additional 2 minutes.
Planning a “Thanksgiving for One,“? These turkey cutlets make a wonderful addition to your menu. And if you have any leftover turkey, try using it in tasty Thanksgiving Sliders.
Expert Tips
- Resting the Turkey: Let the turkey cutlet rest briefly after cooking. This helps lock in the juices, keeping it tender and flavorful.
- Adjusting Sauce Thickness: To reach the perfect sauce consistency, adjust the amount of flour or let it simmer a bit longer if needed.
Serving Suggestions
These small batch sides pair well with turkey cutlets and help you build a complete meal without leftovers.
Everyday Sides
Holiday Favorites
Desserts
Frequently Asked Questions
Yes! If you can’t find turkey cutlets in your grocery, you can purchase a turkey breast or turkey tenderloin and thinly slice it.
Yes. This turkey chops recipe is absolutely delicious with chicken too. You can purchase chicken cutlets or use a boneless, skinless chicken breast that has been thinly sliced horizontally.
Yes, you can make this recipe ahead of time. Simply cook the turkey cutlets and then store them in the refrigerator. When you are ready to serve, reheat the turkey cutlets and then top them with the sauce.
Yes, this recipe can easily be doubled. Be sure your pan is large enough to not crowd the meat for best results.
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 tried this turkey cutlet or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Turkey Cutlet With Gravy
Watch How To Make This
Equipment
Ingredients
- 1 (5-ounce) turkey breast cutlet
- 2 tablespoons salted butter -divided
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ¼ cup chopped onions
- 1 clove garlic -minced
- ½ tablespoon all-purpose flour
- ½ cup low sodium chicken broth
Instructions
- Season the turkey cutlet with the Italian seasoning, salt, and pepper.In a medium-sized skillet melt 1 tablespoon of the butter over medium heat.
- Add the cutlet to the pan and cook until no longer pink, 2-3 minutes per side. Remove from the pan and place on a plate. Cover to keep warm.
- In the same pan, melt the remaining 1 tablespoon of butter over medium heat.
- Add the chopped onions and minced garlic to the pan. Cook, stirring occasionally for 2 minutes.
- Add the flour to the pan and cook, stirring constantly for a minute.
- Pour in the chicken broth and cook, stirring constantly for 2 minutes or until the sauce thickens.
- Add the turkey cutlet back to the pan; reduce heat to low.Cover the cutlet with the sauce and cook for an additional 2 minutes.
- Serve.
Notes
- Resting the Turkey: Let the turkey cutlet rest briefly after cooking. This helps lock in the juices, keeping it tender and flavorful.
- Adjusting Sauce Thickness: To reach the perfect sauce consistency, adjust the amount of flour or let it simmer a bit longer if needed.
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.
So easy and tasty!
So good! My husband and I both enjoyed the recipe! Thank you
Quick and easy! Very few ingredients make for a surprisingly tasty dish.
Thanks for sharing. I tried it on yesterday. It was yummy.
This is an excellent recipe!! I live alone and usually stick to the same old, same old… I ran across this while surfing the net. Tried it tonight for the first time and will definitely use it again!
The recipe is fast, easy and so yummy! Will definitely make it again.
Great recipe – but since I didn’t have turkey – I used Chicken and Better than Bouillon Chicken base for the broth with 1/2 cup of water mixed with it. Served it over creamy garlic mashed potatoes and a green salad. Thanks so much for posting this recipe. It was so very easy and so very good. It’s now in my regular rotation.
Delicious! Easy recipe and a good way to learn how to make an easy gravy. It was like a mini-Thanksgiving when I served with mashed potatoes, sweet potato casserole, mixed vegetables and cranberries.
This was sooo good!! The turkey was not tough, I could cut it with a fork. The gravy was awesome! I will be making this many times again! Thank you for posting this recipe.
I appreciate all the good comments for a quick fix meal. But I would like to prepare the cutlets and gravy ahead of time so as not to be cooking when guests arrive. Can I make this recipe earlier in the day and then heat it up in the micro?
Hi Rena, yes you can cook the cutlets ahead of time and reheat them in the microwave until they are warmed through. You may need to add a bit more broth to the gravy because it tends to thicken when refrigerated.
This makes a perfect meal. It is so good. The gravy is delicious over mashed potatoes.