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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.

Course Main Course
Cuisine American
Keyword Brown Butter Sauce, Sage Butter, Thanksgiving, Turkey Cutlets
Prep Time 15 minutes
Cook Time 8 minutes
Servings 4 servings
Author The Tiny Fairy

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

  1. Unwrap the turkey breast tenderloin and pat dry with paper towels. Cut into 1/2 inch thick pieces.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Discard the garlic clove, plate the cutlets, and pour the sage brown butter over them.