Raise your hand if you are not cooking a BIG Thanksgiving turkey dinner. Don’t be shy. This recipe is for any time of year anyway…
The holidays can be awfully intimidating especially when you don’t feel the need, want or desire to cook up a giant meal. Relax. That is OK. There are quick, easy and delicious solutions for you. No need to miss out on all the fun. Just improvise. You can still dig in to holiday foods. Just in smaller portions.
There is so much emphasis on making the perfect holiday meal. I am here to tell you that all is GREAT no matter how you slice it and cook it up.
You can still make enough cutlets for everyone’s favorite leftovers…
Perhaps you are the only meat eater in a home of vegans. Maybe you just moved into a new home and all you can dig out is a sauté pan. Maybe you are a couple with a newborn baby who keeps you up around the clock. Your relatives all live 3000+ miles away. You are a couple whose children are grown and grand babies all live far. Maybe you will be at a restaurant for the big day..but you still want to cook something.
Trust me on this, roasting a whole turkey is not as hard as it seems. The payoff is huge. But don’t kick yourself if you can’t do it this year. That is the whole point of this post.
Do what you can with whatever resources and time you have.
I love the word cutlets. It implies little and cute. Cut-let. I am going to say that over and over again. Because I can.
Cutlet also suggests, quick and easy. What I like about pan searing is the crispy outside and delicately cooked inside. The juices are sealed in when meat is cooked in a pan over a high heat.
With the abundance of holiday recipe development going on here, these cutlets have been enjoyed in everything from salads to pasta, shredded into quinoa and used in all kinds of sandwiches too. Let’s be sure you try my recipe for Brown Butter Coconut Mashed Sweet Potatoes too. That is what is in those cute little Le Creuset Mini Cocottes.
Stay tuned for more holidays recipes and what to do with all of those leftovers!
- 1 - 2 pounds (4-8 pieces) Turkey Cutlets (they should be nice and thin)
- Olive Oil
- Sea Salt
- Garlic Powder (or Garlic Sea Salt)
- Cracked Black Pepper
- Smoked Paprika
- a few pinches Dried Thyme, Oregano or your favorite spice blend
- Put a few splashes of oil in a large sauté pan or a cast iron skillet. Heat over high heat. Season your turkey cutlets and carefully place in the hot pan. Let cook a few minutes on each side. The outside should be nicely browned and the inside fully cooked and opaque. Cook in batches. Let rest a few minutes before serving. Season with any additional fresh or dried spices.
Turkey Cutlets Recipe Links
- Honey Mustard Turkey Cutlets Eating Well
- Pan Seared Turkey Cutlets with Wine Sauce Martha Stewart
- Pan Seared Turkey Breast Taste Book
- Turkey Cutlets alla Milanese Sticky Gooey Creamy Chewy
- Turkey Cutlets with Parmesan Crust Skinny Taste