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This easy turkey cutlet recipe features a tender, pan-seared turkey breast cutlet with savory gravy. A quick, flavorful single serving meal ready in just 20 minutes.
Featured Comment
“Delicious! An easy recipe and a good way to learn how to make an easy gravy.”
– Jill
Why You’ll Love This Recipe
- Quick and Easy: This turkey cutlet recipe cooks in about 30 minutes, making it perfect for a fast weeknight dinner or lunch.
- Simple Ingredients: Made with basic pantry staples like broth, flour, and seasonings – no special shopping needed.
- Full of Flavor: A pan-seared turkey cutlet with savory gravy that you can season to your taste.
- Healthy and Lean: Turkey breast cutlets are a great source of lean protein and lighter than many other meats.
- Single Serving Recipe: Perfectly portioned for one person, so there’s no waste or leftovers.
I love how quick and easy this turkey cutlet recipe is. It’s one of my favorites when I want a simple meal that’s still full of flavor. The cutlet cooks in just minutes, stays juicy and tender, and develops a light golden crust.
With only a few basic ingredients, it makes a complete and satisfying single serving dinner. If you’re searching for an easy turkey cutlet recipe that’s light, quick, and perfectly portioned, this one always delivers.
Looking for more small turkey recipes? Try:
Ingredients
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 cutlet (4–6 ounces). These thin slices of turkey breast cook quickly and are often sold in packs of 5–6. Store leftovers in the fridge for up to 2 days or freeze individually for up to 9 months.
- Butter: Two tablespoons of salted butter are used – one for cooking the cutlet and one for the gravy. Olive oil can be used as a dairy-free alternative.
- Seasonings: Salt, black pepper, and Italian seasoning. Italian seasoning usually includes basil, oregano, thyme, and rosemary. If unavailable, use a mix of these herbs.
- Vegetables: Chopped onions and garlic build flavor in the gravy.
- Flour: All-purpose flour helps thicken the gravy. For a gluten-free variation, use gluten-free 1:1 flour.
- Chicken Broth: Low-sodium chicken broth is recommended so you can adjust the salt to taste.
Recipe Variations
Here are a few delicious ways to change up this quick turkey cutlet recipe:
- White Wine Sauce: Add a splash of dry white wine to the gravy for a richer flavor.
- Chili-Infused Sauce: Add red pepper flakes, chili powder, or hot sauce to the gravy for a bit of heat.
- Mushroom Gravy: Sauté sliced mushrooms with the onions before adding broth for a hearty, savory sauce.
How To Cook A Turkey Cutlet
These photos and instructions help you visualize how to make this easy turkey cutlet recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Season the turkey cutlet on both sides with Italian seasoning, salt, and pepper.
- Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Add the cutlet and cook 2–3 minutes per side, until no longer pink. Transfer to a plate and cover to keep warm.
- In the same skillet, melt the remaining tablespoon of butter. Add onions and garlic; cook for 2 minutes, stirring occasionally.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually pour in the chicken broth, stirring constantly until the sauce thickens, about 2 minutes.
- Return the turkey cutlet to the skillet, reduce heat to low, and spoon the sauce over the top. Cover and cook 2 minutes more.
Planning Thanksgiving for One? These turkey cutlets are a perfect main dish. Use any leftovers to make Thanksgiving sliders.
Expert Tips
- Rest the Turkey: Let the cutlet rest a few minutes before serving so the juices redistribute and the meat stays tender.
- Adjust Sauce Thickness: If the sauce is too thin, simmer longer; if too thick, whisk in a splash of broth.
- Don’t Overcook: Turkey cutlets are very lean and cook quickly. Remove them from the pan as soon as they are no longer pink to prevent dryness.
- Prep Ahead: Chop onions and garlic in advance to save time when cooking.
Serving Suggestions
Pair these turkey cutlets with small batch side dishes to create a complete single serving meal.
Single Serving & Small Batch Side Dishes
Frequently Asked Questions
Yes. If turkey cutlets aren’t available, slice a turkey breast or turkey tenderloin into thin pieces to make your own cutlets.
Yes. This recipe works just as well with chicken. Use store-bought chicken cutlets or slice a boneless, skinless chicken breast horizontally into thin pieces.
Don’t overcook them. Remove from the pan as soon as they are cooked through, and let them rest briefly to lock in juices.
Yes. Simply double the ingredients, but use a large skillet so the cutlets cook in a single layer without crowding.
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 easy turkey cutlet recipe 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.
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Get a Quick Recipe Overview
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
- Season the turkey cutlet on both sides with Italian seasoning, salt, and pepper.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add the cutlet and cook 2–3 minutes per side, until no longer pink. Transfer to a plate and cover to keep warm.
- In the same skillet, melt the remaining tablespoon of butter. Add onions and garlic; cook for 2 minutes, stirring occasionally.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually pour in the chicken broth, stirring constantly until the sauce thickens, about 2 minutes.
- Return the turkey cutlet to the skillet, reduce heat to low, and spoon the sauce over the top. Cover and cook 2 minutes more.
Notes
- Rest the Turkey: Let the cutlet rest a few minutes before serving so the juices redistribute and the meat stays tender.
- Adjust Sauce Thickness: If the sauce is too thin, simmer longer; if too thick, whisk in a splash of broth.
- Don’t Overcook: Turkey cutlets are very lean and cook quickly. Remove them from the pan as soon as they are no longer pink to prevent dryness.
- Prep Ahead: Chop onions and garlic in advance to save time when cooking.
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.