When you want all the flavors of Thanksgiving without all the fuss, this turkey breast cutlet is the way to go. Tenderloin meat is pound thin, floured and pan fried in brown butter and aromatics. The sage brown butter is so rich, you don’t need gravy. Perfect for any time of the year or an intimate and simple Thanksgiving meal. Serve with your favorite sides, but always leave room for dessert. I made this a year ago during the week and didn’t write down exact measurements, but it’s so easy to make, you really can pull it together without measuring. Remember only baking requires exact measurements.
HOW TO MAKE THE CUTLETS
Unwrap the turkey breast tenderloin and pat dry with paper towels. It may not be a singular piece when you unwrap it, but try to cut it into 1/2 inch thick sections. Place each section between two pieces of parchment paper or plastic wrap and flatten with a mallet or rolling pin until it’s about 1/8 inch thick. When pounding, apply even pressure from the center toward the edges. You want the cutlet to have uniform thickness so they cook evenly. Set them aside on a plate.
Season about 1/2 cup of flour with roughly 3/4 teaspoon of poultry seasoning, 1/8 teaspoon of ground sage, 3/4 teaspoon kosher salt with a good pinch of fresh black pepper and combine well. Dredge the tenderloin in the seasoned flour, shaking off any excess flour and set on a separate plate.
Heat a large non-stick skillet over medium heat and add 2-3 Tablespoons of butter. Place a large sage leaf on one side of the floured cutlets and place the cutlet sage leaf side down on the pan. Fry the chicken for 3-4 minutes on each side, until cooked through and golden.
Remove the cutlets and tent with foil or place in a 200°F oven to keep them warm. Add 2 Tablespoons of butter to the pan along with smaller sage leaves and a crushed whole garlic clove. Fry the sage over medium heat until the extra butter browns and the garlic becomes golden. Discard the garlic clove, plate the cutlets, and pour the sage butter over them. Enjoy! These cutlets are tender, buttery and flavorful. Serve with a side of mashed potatoes and vegetable or salad.
Shown with sweet potato mash and roasted Brussel sprouts.
Turkey Cutlets with Sage Brown Butter
Quick and easy turkey breast cutlets with the huge flavors of fall. Perfect for an intimate fall meal without the fuss.
Ingredients
- 1 ½ lb turkey breast tenderloin (24 ounce packet) Butterball brand or other quality product
- ½ cup all purpose flour
- ¾ teaspoon poultry seasoning
- ¾ teaspoon kosher salt prefer Diamond brand
- ⅛ teaspoon ground sage
- good pinch of fresh ground black pepper
- 4-5 Tablespoons unsalted butter, room temperature
- fresh sage leaves
- 1 whole garlic clove, peeled and smashed
Instructions
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Unwrap the turkey breast tenderloin and pat dry with paper towels. Cut into 1/2 inch thick pieces.
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Place each section between two pieces of parchment paper or plastic wrap and flatten with a mallet or rolling pin until it's about 1/8 inch thick. Set them aside on a plate.
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Combine flour, poultry seasoning, ground sage, kosher salt and a pinch of salt on a shallow plate. Dredge the tenderloin in the seasoned flour, shake off the excess and set on a separate plate.
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Heat a large non-stick skillet over medium heat and add 2-3 Tablespoons of butter. Place a large sage leaf on one side of the floured cutlets and place the cutlet sage leaf side down on the pan. Fry the chicken for 3-4 minutes on each side, until cooked through and golden. Remove the cutlets tent with foil or place in a 200°F oven to keep them warm.
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Add 2 Tablespoons of butter to the pan along with smaller sage leaves and a crushed whole garlic clove. Fry the sage over medium heat until the extra butter browns and the garlic becomes golden.
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Discard the garlic clove, plate the cutlets, and pour the sage brown butter over them.
