Turkey cutlets rewards a little know-how: how to choose them, cook them, store them, and substitute in a pinch. Browse 8 recipes to cook with them.

What are turkey cutlets?

Turkey cutlets are thin, boneless slices cut across the turkey breast, usually a quarter to half an inch thick. They cook in minutes, which makes them the fast-weeknight answer to a craving for breaded or pan-seared poultry.

Because they are all lean white meat, they are mild and low in fat. That also means they dry out the instant they overcook, so the whole trick is speed and a watchful eye.

You will find them sold ready to go, or you can slice and pound a breast yourself to the same thickness.

How to Cook Them

Cutlets are built for quick, hot cooking. Pound them to an even thickness first so they cook through at the same rate, then dredge and sear over medium-high heat for just two to three minutes a side.

Breaded and fried, they become schnitzel: flour, egg, breadcrumbs, and a hot pan give you a crisp cutlet in minutes. Pan-seared and finished in a quick sauce, they turn into Turkey Piccata with lemon and capers, or Turkey Saltimbocca wrapped with sage and prosciutto.

They also take to bright, fruity finishes. Chavrie Cranberry Turkey Cutlets pairs the seared meat with goat cheese and cranberry, while Curried Turkey Cutlets with Dried Apricots leans sweet and spiced.

Sliced into strips, cutlets cook even faster. That is the move behind a Lemon Turkey Stir-Fry & Pasta, where thin pieces sear in seconds.

Pairing and Pitfalls

Cutlets are a blank canvas. Lemon, capers, white wine, and butter make the classic piccata, sage and prosciutto bring the saltimbocca, and a fruit chutney or a spoon of mustard cream suits the mild meat. A squeeze of acid at the end keeps it from tasting flat.

The big mistake is overcooking. Cutlets are done at 165°F (74°C), and being so thin they get there fast; another minute in the pan turns them dry and chalky. Pull them as soon as the center loses its pink.

Skipping the pounding is the other slip. An uneven cutlet cooks thin-edge-first, leaving you with dry tips and a raw middle.

Substitutes

Chicken cutlets are the closest swap and behave almost identically; use them one for one in any recipe. Pork cutlets or thin-sliced pork loin work for schnitzel and breaded dishes, with a bit more fat.

Veal scaloppine is the traditional cut for piccata and saltimbocca if you want the classic. In a pinch, a boneless breast pounded thin gives you the same cutlet.

Buying and Storing

Look for cutlets that are pale pink and moist, evenly sliced so they cook at one rate. Pre-cut packs save time, but slicing your own from a breast is cheaper and lets you control the thickness.

Keep raw cutlets cold at or below 40°F (4°C) and cook within one to two days. They freeze well for several months; lay them flat in a single layer so they thaw fast and evenly. Thaw in the fridge, not on the counter.

Quick facts

In Chinese

火鸡肉片

British (UK) term

Turkey cutlets

en français

escalopes de dinde

en español

chuletas de pavo

Recipes using turkey cutlets

There are 8 recipes that contain this ingredient.

All 8 recipes