Turkey Breasts

These pan-fried turkey breast cutlets are the weeknight answer to “what is for dinner in twenty minutes." Pounded thin and dredged in seasoned flour, each cutlet cooks in just four minutes per side and comes out with a crisp golden crust over tender meat.

The pounding step is not optional. Turkey breast is famously lean and dries out fast on high heat. Flattening the cutlets to a uniform quarter inch thickness means the entire piece cooks evenly in the time it takes to brown the outside, eliminating the rubbery overcooked edges that plague thicker pieces.

Cracked black peppercorns rather than pre-ground pepper make a real difference in the crust. The larger pieces bloom as the flour fries, releasing aromatic oils that pre-ground pepper has already lost to time on the shelf.

Butter is the better choice over margarine if you have it. The milk solids in butter are what turn the crust golden-brown; margarine will brown eventually but lacks the toasty flavor.

Chef Tips

• Use a meat mallet or a heavy skillet for pounding; work from center outward to avoid tearing the meat
• Shake off excess flour before the cutlets hit the pan; clumps of flour go dark and burn in the butter
• Keep heat at medium-high; hotter burns the butter before the turkey cooks, cooler steams the meat gray
• Do not crowd the pan, work in two batches if needed; steam from crowded cutlets prevents browning

Variations

• Finish with a pan sauce of white wine, lemon juice, and capers for classic piccata presentation
• Dip in beaten egg and coat in breadcrumbs for turkey schnitzel instead of the plain flour dredge
• Layer with melted mozzarella and marinara for quick turkey Parmesan sandwiches