Pan Seared Turkey Cutlets
Print Recipe
5 from 4 votes

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!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Dish
Cuisine: Gluten Free, Low Carb, Turkey
Servings: 4 servings
Calories: 148kcal
Author: Lauren

Ingredients

  • 1 pound turkey cutlets * or chops or loin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoon dried rosemary
  • 1 1/2 teaspoon 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.