How to Cook Juicy, Tender Turkey Cutlets in a Pan: A Step-by-Step Guide

Turkey cutlets are a quick and easy dinner option that can be cooked right in a pan Thinly sliced turkey breast cooks up fast in a hot skillet, becoming deliciously browned and crispy on the outside while staying juicy on the inside

Cooking turkey cutlets in a pan is simple with just a few ingredients and techniques With a little practice, you’ll be able to make restaurant-quality pan-seared turkey cutlets at home any night of the week.

In this step-by-step guide, I’ll walk you through everything you need to know to cook cutlets just like the pros – from picking the right cut of turkey to nailing the cooking technique. Let’s get started!

Choosing Your Turkey Cutlets

Turkey cutlets are thin, broad slices cut from the turkey breast, usually around 1/2 inch thick. They can sometimes be labeled turkey scaloppine.

When buying turkey cutlets:

• Look for cuts that are evenly sized so they cook at the same rate.

• Opt for cuts with a uniform shape and thickness. Avoid those with tapered thin ends.

• Make sure the cutlets feel moist and flexible, not stiff or overly dry.

You can find turkey cutlets pre-packaged at most grocery stores. Or ask your butcher to slice fresh turkey breast into cutlets for you.

If cutlets aren’t available, you can use boneless, skinless turkey breast. Simply pound it to an even 1/2 inch thickness before cooking.

Frozen turkey cutlets work too. Just thaw them fully in the refrigerator before cooking.

Prepping Your Turkey Cutlets

Before cooking your turkey cutlets, take a few minutes to prep them:

• Rinse the cutlets under cool water and pat dry thoroughly with paper towels. Removing excess moisture will allow for better browning.

• Inspect the cutlets and trim off any excess fat or sinew with a sharp knife.

• If the cutlets are uneven sizes, place between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until they are all an even thickness.

• Season the cutlets lightly with salt and pepper on both sides. Add any other spices or herbs you want at this stage too.

Proper prep ensures your cutlets will cook up with a nicely browned crust while staying tender and moist inside. Now let’s move on to cooking them!

Choosing a Pan for Cooking

The right pan is key to getting a good sear on your turkey cutlets. Opt for a heavy pan that will evenly distribute heat:

• Cast iron skillets are ideal for delivering a serious sear while creating delicious fond on the bottom that can be used for pan sauces.

• Stainless steel skillets also work well. Go for tri-ply construction for the best heat conduction.

• Non-stick skillets will keep cutlets from sticking, although you won’t get as much fond development.

Avoid flimsy pans that will lose heat as the cooler turkey hits the pan. Thin aluminum pans are prone to creating hot spots.

No matter what type of pan you use, make sure it’s large enough to hold the cutlets in a single layer without crowding. Cook in batches if needed.

Heating the Pan Properly

Properly preheating your pan is crucial for cooking turkey cutlets. Follow these tips:

• Heat your pan over medium-high heat until it is fully hot. Test it by adding a drop of water – if the water sizzles and evaporates immediately, the pan is ready.

• Add just enough oil to lightly coat the bottom of the pan. Use an oil with a high smoke point like avocado, vegetable, or canola oil.

• Heat the oil until it shimmers before adding the cutlets. This ensures the turkey will sear properly.

Placing the turkey in a pan that isn’t fully preheated will lead to steaming instead of searing. Take the extra minute to fully preheat for the best results.

Cooking Your Turkey Cutlets

Once your pan is hot and oiled, you’re ready to cook:

• Carefully place the turkey cutlets in the pan without overcrowding them. Give them space between each piece.

• Let the cutlets cook untouched for 2-3 minutes until nicely browned. Resist the urge to move them around.

• After 2-3 minutes, flip each cutlet over using tongs or a thin spatula. Make sure to get good contact between the cutlets and pan when flipping.

• Cook for another 2-3 minutes on the second side until well browned. Use a meat thermometer to check for doneness – turkey should reach 165°F.

• Transfer the cooked cutlets to a plate and tent loosely with foil. Let rest for 5 minutes before serving.

The initial sear followed by a flip halfway through ensures the cutlets get caramelized on the outside while cooking gently through.

For extra flavor, add minced garlic, shallots, or fresh herbs to the pan after removing the turkey. Then make a quick pan sauce by deglazing.

Common Problems and Easy Fixes

It may take a few tries before you nail the perfect pan-seared turkey cutlets. Here are some common issues and how to avoid them:

Problem: Cutlets are overcooked and dry.

Solution: Don’t cook them for too long. Use a meat thermometer and stop at 165°F. Letting them rest after cooking also keeps moisture locked in.

Problem: Cutlets are undercooked in the middle.

Solution: Make sure to fully preheat your pan before adding the turkey so it sears rather than steams. Cook for the full recommended time.

Problem: Cutlets stick to the pan.

Solution: Use a lightly oiled pan and don’t try to move the cutlets until they develop a nice crust. Let them release naturally from the pan when ready.

Problem: Cutlets are unevenly browned.

Solution: Use an oven-safe pan and pop it into a hot oven for a few minutes to evenly finish cooking if needed.

With a bit of practice, you’ll have restaurant-quality pan-seared turkey cutlets coming off your stovetop in no time.

Serving Your Pan-Seared Turkey Cutlets

Pan-seared turkey cutlets are delicious served as-is with just a squeeze of lemon. But you can also dress them up with quick sauces and tasty sides:

• Whisk up flavorful pan sauces while the cutlets rest. Try mustard, wine, or herb sauces.

• Serve with sauteed veggies, roasted potatoes, rice pilaf or fresh green salad.

• Drizzle with chimichurri, gremolata, or compound butters.

• Toss cutlets in your favorite marinade after cooking for extra flavor.

Get creative with globally inspired sauces and seasonings to give basic pan-seared turkey cutlets an exciting twist.

Storing and Reheating Leftovers

Properly stored, leftover turkey cutlets will keep for 3-4 days in the refrigerator. Here are some tips:

• Let cutlets cool completely before storing. Transfer to a sealed container.

• Add a layer of paper towels to the container to absorb excess moisture.

• Reheat gently in a skillet, oven, or microwave until heated through. Add a little water or broth to pan when reheating to restore moisture.

Enjoy leftover cutlets sliced in salads, stirred into grains or pasta, tucked into sandwiches, and more. They make easy high protein snacks and lunches too.

Key Takeaways

Cooking tender, juicy turkey cutlets in a pan is simple with the right technique:

• Use evenly cut, pounded turkey breast cutlets around 1/2 inch thick.

• Dry the cutlets well and season before cooking.

• Use a heavy skillet and preheat until very hot before adding oil.

• Cook cutlets over medium-high heat for 2-3 minutes per side until browned and 165°F.

• Let rest 5 minutes then serve with creative sauces and sides.

In just 10-15 minutes, you can enjoy restaurant-quality turkey cutlets cooked right on your own stovetop.

Now that you know how to cook cutlets step-by-step, try experimenting with different seasonings and pan sauce flavors. Pan-seared turkey cutlets make for a quick, healthy dinner any night of the week. Enjoy!

Links