Pan-Seared Turkey Cutlets with Wine Sauce

The robust flavor of turkey breast goes particularly well with a mustardy pan sauce.

  • Prep:
  • Total Time:
  • Servings: 4
Pan-Seared Turkey Cutlets with Wine Sauce

Source: Everyday Food, January 2009


  • 1 small boneless, skinless turkey breast half (about 2 pounds)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 2 cups dry white wine, such as Sauvignon Blanc
  • 1/4 cup Dijon mustard
  • 1/4 cup chopped fresh parsley


  1. Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.

  2. In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.

  3. Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.

Cook's Notes

To make slicing easier, freeze the meat for 20 minutes. Then, use a knife with a long, thin blade to slice the turkey breast on the diagonal into wide cutlets, and pound to desired thinness.


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