Rating: 3.28 stars
318 Ratings
  • 5 star values: 47
  • 4 star values: 82
  • 3 star values: 112
  • 2 star values: 66
  • 1 star values: 11

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Reviews (4)

318 Ratings
  • 5 star values: 47
  • 4 star values: 82
  • 3 star values: 112
  • 2 star values: 66
  • 1 star values: 11
Rating: 5.0 stars
04/16/2020
This was an delicious dish. I actually cooked with Chicken because I did not have enough Turkey cutlets.
Rating: 4 stars
09/21/2013
Oh and I substituted low sodium chicken broth for the wine. Sauce was still great...
Rating: 4 stars
09/17/2013
This will become one of my regulars. Delish & easy.
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Rating: Unrated
10/21/2009
This was very tasty and soooo easy.
Rating: Unrated
03/02/2009
I made this tonight for my husband and we both loved it! Great weeknight dinner.