Turkey Cutlets with Rosemary and Thyme

This simple recipe for Turkey Cutlets with Rosemary and Thyme is ready and on the table in just 15 minutes. Enjoy this delicious weeknight turkey dinner all year round!

This post contains affiliate links. See our Disclosure Statement for more information.

I’m not sure about other countries, but here in the United States, turkey and Thanksgiving go hand-in-hand. So much so, that you don’t see as many recipes for turkey the rest of the year, except maybe for ground turkey.

When I was younger and still living at home, I would eat Thanksgiving leftovers for breakfast, lunch, and dinner. I’m not even kidding. I still do! But, I make turkey far more often than just on Thanksgiving.

I can usually find turkey cutlets (sometimes call turkey chops) or loins in the fresh poultry section of the grocery store. Turkey is a fairly plain protein, making it a great base for so many flavors to be added!

This recipe for Rosemary-Thyme Turkey Cutlets is my favorite way to make turkey cutlets. My son, Jaxon, asks for “the turkey with the stuff on it” regularly.

Why This Recipe Works

• This is such a simple, delicious recipe. It can be made it just 15 minutes making it a great choice for busy weeknights.
• This is a low calorie, low carb, gluten free recipe. 
• You can double or triple the ingredients in this recipe to use on a whole turkey. This recipe is perfect for company or Thanksgiving, of course!

How to Make Turkey Cutlets with Rosemary and Thyme

Prep!

Rinse the turkey cutlets and pat dry with paper towels.

Tip: if you are preparing side dishes, you might want to get them started first, since this turkey recipe doesn’t take much time at all to cook.

Create!

Season the tops of the cutlets with half of the salt, pepper, rosemary, and thyme.

Heat the olive oil in a large skillet (with a lid) over medium heat. Once the oil is hot, place the turkey cutlets into the pan, seasoned side down. Season the other side of the turkey with the remaining seasonings and cover with a lid.

Cook for about 5-6 minutes, or until golden brown. Flip, re-cover, and cook an addition 3-4 minutes, or until the turkey is cooked through.

Present!

Place on a plate or serving tray and enjoy.

Tips and Techniques for the Best Rosemary-Thyme Turkey Cutlets

• Turkey cutlets are sometimes called turkey chops. You can also use a turkey loin and slice it into rounds, if you prefer.
• If you are preparing side dishes, you might want to get them started first. This turkey recipe doesn’t take much time at all to cook.
• Store leftover turkey in an air-tight container in the refrigerator. Use within 3-4 days.

FAQ’s

• At what temperature is turkey done cooking? The internal temperature of turkey should reach 165°F in the center when measured with a food thermometer.
• Can you freeze cooked turkey? Yes, absolutely! Turkey freezes and reheats very well. Be sure to freeze turkey in an air-tight container or in freezer bags without the bones. Use within 3 months for the best results.

More Turkey Recipes to Try

• Rosemary Apricot Glazed Turkey
• Healthy Turkey Quinoa Bowls
• Strawberry Basil Roasted Turkey

Love this Turkey Cutlets with Rosemary and Thyme recipe?  Follow me on Pinterest, Instagram, and Facebook for more!

Print

Turkey Cutlets with Rosemary and Thyme

This simple recipe for Turkey Cutlets with Rosemary and Thyme is ready and on the table in just 15 minutes. Enjoy this delicious weeknight turkey dinner all year round!

Course Main Dish

Cuisine Gluten Free, Low Carb, Turkey

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 servings

Calories 148kcal

Author Lauren Vavala

Ingredients

• 1 pound turkey cutlets * or chops or loin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon rosemary * or 1 1/2 teaspoons dried rosemary
• 1 tablespoon thyme * or 1 1/2 teaspoons dried thyme
• 1 tablespoon extra virgin olive oil

Instructions

• Rinse the turkey cutlets and pat dry with paper towels.
• Season the tops of the cutlets with half of the salt, pepper, rosemary, and thyme.
  
• Heat the olive oil in a large skillet (with a lid) over medium heat.
  
• Once the oil is hot, place the turkey cutlets into the pan, seasoned side down. Season the other side of the turkey with the remaining seasonings and cover with a lid.
• Cook on the first side for about 5-6 minutes, or until golden brown.
  
• Flip, re-cover, and cook an additional 3-4 minutes, or until the turkey is cooked through.

Notes

Tips and Techniques for the Best Rosemary-Thyme Turkey Cutlets

• Turkey cutlets are sometimes called turkey chops. You can also use a turkey loin and slice it into rounds, if you prefer.
• If you are preparing side dishes, you might want to get them started first. This turkey recipe doesn't take much time at all to cook.
• Store leftover turkey in an air-tight container in the refrigerator. Use within 3-4 days.

FAQ's

• At what temperature is turkey done cooking? The internal temperature of turkey should reach 165°F in the center when measured with a food thermometer.
• Can you freeze cooked turkey? Yes, absolutely! Turkey freezes and reheats very well. Be sure to freeze turkey in an air-tight container or in freezer bags without the bones. Use within 3 months for the best results.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 148kcal | Protein: 24g | Fat: 5g | Cholesterol: 61mg | Sodium: 524mg | Potassium: 274mg | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1.2mg

This recipe was originally published on October 19, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in November 2019.