Turkey Cutlets with Dijon Sauce
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
299 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Turkey Cutlets with Dijon Sauce
Description
Turkey Cutlets with Dijon Sauce combines lean poultry cutlets with a rich, creamy sauce based on Dijon mustard and heavy cream. The turkey cutlets, pounded evenly, are first seared for a golden surface, then set aside while the sauce is prepared by sautéing garlic in butter. Chicken broth deglazes the pan, capturing flavorful browned bits. The addition of Dijon mustard, dried basil, and cornstarch creates a tangy sauce that thickens as it simmers. Simmering the cutlets in the sauce ensures moist, cooked-through meat.
The sauce's creamy texture contrasts with the tender, lean turkey for a balanced bite. Simple seasoning of salt, pepper, and garlic powder highlights the turkey's flavor without overpowering it.
Serve these turkey cutlets alongside vegetables or grains, using the sauce as a flavorful finishing touch. The recipe benefits from precise cooking to avoid drying the lean meat, making it a practical choice when you want a sauce-driven poultry dish.
Adjust the thickness of cutlets for even cooking and watch the sauce to achieve the right consistency. Heavy cream is essential for sauce thickening, and leftovers store well refrigerated or frozen.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds turkey cutlets
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Sauce
- 1 teaspoon butter
- 1 clove garlic minced
- 1 cup chicken broth
- 1 teaspoon cornstarch
- ⅓ cup heavy whipping cream 35%
- 1 tablespoon Dijon mustard
- ½ teaspoon basil dried
- salt to taste
- black pepper to taste
Instructions
- Pound cutlets until ½″ thick. Season with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Add cutlets and cook 2-3 minutes per side or until browned. Remove from the pan and set aside on a plate.
- Add butter and garlic to the skillet and cook just until fragrant, about 30 seconds.
- Add chicken broth, scraping up any brown bits in the bottom of the pan. Whisk cream, dijon, cornstarch and basil. Add to the skillet and simmer uncovered until the sauce begins to thicken, about 5-10 minutes.
- Add turkey cutlets into the pan and simmer an additional 2-3 minutes or until turkey is cooked through and reaches 165°F. Stir in fresh tarragon and season with salt & pepper to taste.
Notes
- Pound turkey cutlets to 1/2 inch thickness for even cooking; adjust cooking time if cutlets vary in thickness.
- Avoid overcooking the lean turkey to keep it tender and juicy.
- Use a large skillet to thicken the cream sauce effectively; smaller pans may require more time.
- Heavy whipping cream is necessary for proper sauce consistency and thickness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze individual portions for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299 | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 44g | 88% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 644mg | 27% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
