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Sunday Suppers with Lunchbox Love – Rosemary and Thyme Turkey Breast Cutlets

I decided to seek out a good turkey cutlet recipe. I got them on sale at the grocery store this week. Sometimes we get in a rut of the same old same old. I buy ground turkey quite a bit, but turkey cutlets do not make it into our meal planning EVER! So, here’s a new recipe to try. I found it at I Wash You Dry. I think I might make the sweet potato casserole on this site as well.


  • 1 lb. thinly sliced turkey breast cutlets*
  • Salt & Pepper
  • 1 tbsp olive oil
  • 1/4 cup white cooking wine**
  • 4 tbsp butter, cut into 4 pieces
  • 1/3 cup chicken broth
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme


  1. Heat a large cast iron skillet over medium heat, add the olive oil and swirl to coat the pan.
  2. Season the turkey breast cutlets* with salt and pepper on both sides. Once the pan is nice and hot, add the turkey cutlets and sear for about 1 minute on each side, then remove from skillet to a plate to keep warm. You might have to do this in batches if your skillet is not large enough to fit them all in at once.
  3. Once all the turkey is cooked, pour in the white cooking wine** and use a spatula to scrap the bottom of the pan to loosen all the browned bits. Once the liquid has reduced, lower the temperature to medium-low and add in the butter, stirring till the butter melts. Add in the chicken broth, rosemary and thyme and simmer for a couple minutes.
  4. Add the turkey breast cutlets back to the pan, including any juices that may have collected at the bottom of the plate. Coat the turkey with the sauce and let simmer a couple more minutes, until the turkey is heated through again. Enjoy!

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