Herbed turkey cutlets with lemon cream sauce sounds like something you’d order at a small-town lodge after a cold day in the field, paired with a bourbon and a view of the timber. But in reality? It comes together fast in one pan, doesn’t require a culinary degree, and leaves people wondering what the secret ingredient is. But no gatekeeping here! We lay it out step by step for our readers.
This recipe takes a neutral base and layers it with bright, punchy, springtime flavors. Turkey cutlets cook quickly, soak up flavor like a sponge, and somehow manage to feel both hearty and light at the same time. Add herbs, garlic, lemon, and a silky cream sauce into the mix, and suddenly your average weeknight dinner starts hitting way above its weight class.
The recipe itself takes inspiration from classic lemon-herb turkey cutlet dishes but keeps it rustic and easy. We don’t do pretentious on the Untamed Table; we serve up wild game and make it easy and delicious.
Ingredients
- 4 turkey breast cutlets
- 2-3 tablespoons Hi Mountain Seasonings Poultry Rub
- 1 tablespoon minced garlic
- 1 tablespoon butter
- 1 1/2 cup chicken broth
- Juice of 1 lemon
- Zest of 1 lemon
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 3/4 cup chopped green onion
Directions
The first step with wild turkey breasts is to pound them out with a meat tenderizer. Wild turkey is tougher than store bought turkey, so it needs a little love up front. Once you have tenderized the meat, pat the turkey cutlets dry. Coat both sides generously with the poultry rub. Heat olive oil in a large skillet over medium-high heat. Once hot, add the turkey cutlets and cook about four to five minutes per side until golden brown and cooked through. Pay attention so the cutlets don’t get overcooked. We want juicy, seared cutlets. Once they are cooked, remove cutlets from the pan and set aside.
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Next is to cook the onion and garlic. Lower the heat, add butter, toss in the garlic and the white part of the chopped onion. Cook until fragrant. Next, pour in the chicken broth and scrape up all the browned bits from the bottom of the pan. This is deglazing the pan and making the most of all the cooked bits from the turkey, utilizing them in our sauce. Add the lemon juice and zest, let that cook down for about five minutes, and then stir in the heavy cream. Let the sauce simmer for a few minutes until it starts to thicken slightly. Stir frequently. Finally, add parmesan cheese and stir until smooth.
To serve, spoon the sauce over the top of the cutlets and garnish with some of the green onion.
What to Pair it With
These herbed turkey cutlets with lemon sauce pair well with mashed potatoes or roasted baby potatoes. The potatoes soak up all of the sauce and juices. Along those lines, this dish would do well with a buttery bisquit or a crusty bread. For something something lighter, pair it with asparagus, green beans, or roasted vegetables.
Fill your glass with a nice Sauvignon Blanc or whiskey sour, light a candle, and have yourself a celebratory dinner. What are we celebrating? A filled turkey tag and the satisfaction of putting wild game on the table.
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