Turkey Breast Cutlets in Creamy Sauce

This turkey breast cutlets recipe features tender slices of turkey breast cooked in a creamy, refreshing herb sauce with a hint of lemon. Delicious, simple and easy to make, ready in as little as 20 minutes!

Course Dinner

Cuisine Easy

Prep Time 7

Cook Time 12

Total Time 19

Servings servings

Calories 194kcal

Author Monika Dabrowski

Equipment

Large shallow pan with lid
Whisk
Rolling Pin

Ingredients

1½-2 pounds turkey cutlets/steaks
1½ tablespoons butter
1½ tablespoons all-purpose/plain flour
1⅓ cups chicken/vegetable stock adjust the amount to your taste
1 teaspoon Dijon mustard or to taste
1½-2 tablespoons fresh dill or in combination with parsley and/or thyme, finely chopped
½ teaspoon white pepper or to taste
Zest of 1 lemon
1½ tablespoons sour cream
1½ tablespoons vegetable/olive oil
Sea salt and black pepper for seasoning cutlets

US Customary - Metric

Instructions

Season turkey: Place your turkey cutlets on top of a large board and season both sides with salt and pepper.
Tenderize turkey: Cover with plastic wrap or a piece of parchment and using a rolling pin beat each cutlet lightly and briefly (avoiding making the meat too thin). The aim is to tenderize the meat without flattening it too much.
Sear turkey: In a large shallow pan heat 1.5 tablespoons of oil, add the turkey and sear for about a minute on each side over a medium heat (the meat should NOT be cooked through at this point). You will probably need to do this in 2 batches. Remove the meat from the pan and place in a large bowl while you make the sauce.
Make roux: Using the same pan melt the butter, add the flour and whisk until smooth.
Add stock: Add some of the stock and whisk in until the mixture thickens. Add the rest of the stock and continue whisking until the sauce thickens and starts bubbling. Remove from the heat.
Finish sauce: Add the mustard, white pepper, sour cream and whisk in until smooth and creamy. Add the dill and lemon zest and stir until thoroughly incorporated. Pour the turkey juices (which will have collected in the bottom of the bowl) into the sauce and stir to combine. If the sauce is too thick add a bit more stock.
Finish cooking: Add the seared turkey cutlets, coat in the creamy sauce, cover and cook for 2 minutes or until the meat is fully cooked (no longer pink inside). Be careful not to overcook the meat. Serve immediately.

Notes

I recommend tenderizing your turkey cutlets (if using raw) with a rolling pin before searing them.

Once seared the meat will release juices – it’s important to add them into the sauce for more flavour.

Try not to overcook the turkey. After you’ve assembled the dish cook it briefly, only until the meat is no longer pink in the centre.

Leftovers can be refrigerated for up to 3 days. You may have to add a few drops of water to loosen the consistency of the sauce when reheating the dish.

Freeze for up to 3 months. Defrost in the fridge overnight.

Nutrition