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Turkey Cutlets with Mustard Cream Sauce

Scott Phillips

Servings: 4

Turkey may be the centerpiece of traditional Thanksgivings, but it’s also a tasty weeknight option as well. Cutlets, especially, are quick-cooking and a nice way to add some variety to the week. In this recipe, the spinach adds a fresh element while the creamy mustard sauce makes the dish a standout.


  • 1-1/2 lb. turkey breast cutlets (about 10 pieces, each 1/4-inch thick)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 large shallot, finely chopped (about 2 Tbs.)
  • 1 tsp. minced fresh garlic (from about 2 small cloves)
  • 3/4 cup homemade or low-salt canned chicken broth
  • 1/4 cup heavy cream
  • 1 Tbs. grainy mustard
  • 10 oz. fresh spinach (about 6 cups), washed and stemmed
  • 2 tsp. fresh lemon juice
  • 2 Tbs. finely chopped fresh flat-leaf parsley (optional)

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 280
  • Fat (g): 31
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 130
  • Sodium (mg): 470
  • Carbohydrates (g): 5
  • Fiber (g): 2
  • Protein (g): 40


  • Season the turkey with salt and pepper. Heat 2 Tbs. of the oil in a large skillet over medium high heat. When it’s hot, brown the turkey (working in batches so the turkey is evenly spaced) until it’s cooked through, 1 to 2 minutes per side. Transfer the cooked turkey to a wide plate and cover loosely with foil. Reduce the heat to low and add 1 Tbs. olive oil. Add the shallot and sauté, stirring frequently, until it softens slightly, about 3 minutes. Add 1/2 tsp. of the garlic and sauté, stirring, another 30 seconds. Increase the heat to high, add the broth and cook until it reduces by half, about 5 minutes. Add the cream and mustard and cook 1 to 2 minutes, whisking until thickened. Season with salt and pepper to taste; set aside.
  • Heat the remaining 1 Tbs. oil in another large skillet over medium-high heat. When it’s hot, add the remaining 1/2 tsp. garlic. Sauté for 15 seconds, shaking the pan so the garlic doesn’t burn. Add the spinach and cover the pan. Cook, stirring occasionally, until the spinach wilts completely, about 2 minutes. Toss with the lemon juice and remove from the heat.
  • Serve immediately, putting some spinach in the middle of each plate, topped with a portion of the turkey, a spoonful of the sauce, and a sprinkling of parsley.

Serve with Fluffy Mashed Potatoes.


If you can’t find turkey cutlets, buy a boneless turkey breast and cut it on the diagonal into 1/4-inch slices.


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Reviews (4 reviews)

  • jaws100 | 02/28/2014

    Added a splash of white wine and some thyme, GREAT dish!!!

  • KG123 | 01/28/2014

    This was a super-easy weeknight recipe. I made it with roasted baby red potatoes as a side.

  • JoanneV | 04/05/2012

    I concur - this is easy and delicious. My 6-yr-old son even loved it - especially the non-green parts. I couldn't fine turkey cutlets and, as advised, sliced turkey breast tenderloins. It worked fine, though the way I sliced it, there were lots of smallish cutlets. This is a nice, more grown-up option for a weeknight dinner. I will definitely make this again.

  • Annakatherine | 01/09/2011

    This is a great quick week night recipe. I like to use turkey tenderloin because it is nice and lean. Crusty bread and a glass of wine make the meal complete.

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