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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.

A turkey cutlet topped with gravy with a side of mashed potatoes plated on a metal tray with three tomatoes and a red cloth napkin.

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:

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RELATED: Comfort Food Recipes For One

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Ingredients

a turkey cutlet, butter, onions, broth, flour and seasonings on a wooden cutting board.

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.

  1. Season both sides of the turkey cutlet with Italian seasoning, salt, and pepper.
a turkey cutlet on a green plate topped with spices.
  1. In a medium-sized skillet melt 1 tablespoon of the butter over medium heat. 
  1. 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.
a turkey tenderloin cooking in a black skillet.
  1. 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.
onions and garlic cooking in a skillet.
  1. Add the flour to the pan and cook, stirring constantly for a minute.
onions, butter, and flour cooking in a skillet.
  1. Pour in the chicken broth and cook, stirring constantly for 2 minutes or until the sauce thickens.
onion gravy cooking in a skillet.
  1. 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.
a turkey cutlet simmering in a saucepan with gravy.

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

Can I cut turkey tenderloin into cutlets?

Yes! If you can’t find turkey cutlets in your grocery, you can purchase a turkey breast or turkey tenderloin and thinly slice it.

Can I use chicken cutlets instead?

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.

Can I make turkey cutlets ahead of time?

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.

Can I double this turkey cutlet recipe?

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!


Cooking For One Made Easy
Because you’re worth it

Turkey Cutlet With Gravy

4.78 from 76 votes
By: Joanie Zisk
Prep: 10 minutes
Cook: 10 minutes
0 minutes
Total: 20 minutes
Servings: 1 serving
Perfectly seasoned turkey cutlet cooked in one pan along with onions and garlic and served with a flavorful pan gravy. A wonderful single serving meal that can be ready 20 minutes.

Watch How To Make This

Equipment

Ingredients 
 

  • 1 (5-ounce) turkey breast cutlet
  • 2 tablespoons salted butter -divided
  • ¼ teaspoon Italian seasoning
  • teaspoon kosher salt
  • teaspoon coarsely ground black pepper
  • ¼ cup chopped onions
  • 1 clove garlic -minced
  • ½ tablespoon all-purpose flour
  • ½ cup low sodium chicken broth
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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

Serving: 1serving, Calories: 368kcal, Carbohydrates: 9g, Protein: 29g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 110mg, Sodium: 603mg, Potassium: 159mg, Sugar: 1g, Vitamin A: 700IU, Vitamin C: 3.9mg, Iron: 0.4mg

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.

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Welcome!

I’m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, I’m passionate about making cooking for one simple and enjoyable. So glad you’re here!

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4.78 from 76 votes (47 ratings without comment)

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Recipe Rating




49 Comments

  1. Gayle Armstrong says:

    So easy and tasty!

  2. Wyn says:

    So good! My husband and I both enjoyed the recipe! Thank you

  3. Ron Duncan says:

    Quick and easy! Very few ingredients make for a surprisingly tasty dish.

  4. TLH says:

    Thanks for sharing. I tried it on yesterday. It was yummy.

  5. Andrea Rosser says:

    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!

  6. Lena says:

    The recipe is fast, easy and so yummy! Will definitely make it again.

  7. Kathi says:

    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.

  8. Jill Mischo says:

    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.

  9. Sandy says:

    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.

  10. Rena kaminski says:

    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?

    1. Joanie Zisk says:

      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.

      1. Mary Jane Armstrong says:

        This makes a perfect meal. It is so good. The gravy is delicious over mashed potatoes.