This recipe for turkey cutlets in is an easy and elegant entrée.

Tender turkey cutlets are simmered in a simple dijon cream sauce. This dish is quick but packed with flavor.

cooked Turkey Cutlets with Dijon Sauce in the pan

Quick & Easy Cutlets

  • Fancy restaurant-style cutlets in a light mustard cream sauce, made in one pan!
  • A great way to enjoy turkey without having to roast a turkey.
  • Turkey cutlets are boneless and thinner so they cook fast!
  • Cutlets can be air fried in bacon grease (for extra flavor) and then added to the sauce, and served over easy rice pilaf or pasta.
turkey , dijon , oil , garlic , broth , cream , butter and seasonings with labels to make Turkey Cutlets with Dijon Sauce

Ingredients for Turkey Cutlets

Turkey – Turkey cutlets are thin, boneless, and skinless slices of turkey breast. They cook quickly on the grill or stovetop. But chicken tenderloins, boneless thighs, or even pork chops will work with the versatile sauce. Use a meat mallet to create an even thickness with any protein used.

Sauce – Heavy cream is the base for a rich and creamy sauce. Dijon mustard and tarragon give it a European-style flavor. It’s delicate but also has that savory flavor that pairs so well with mashed potatoes or noodles.

Variations – Instead of Dijon, try whisking in a little Bleu Cheese dressing and adding rosemary instead of basil. For a simple change, try deglazing the pan with dry white wine instead of broth.

How to Cook Turkey Cutlets

3 easy steps are all it takes to make these light & creamy cutlets!

  1. Brown seasoned cutlets & remove from pan.
  2. Cook butter & garlic briefly, and deglaze the pan with broth. Whisk in cream & Dijon, and simmer until thickened.
  3. Return cutlets to pan & simmer (per recipe below). Season, & serve.

Other Cooking Methods for Turkey Cutlets:

  • For Breaded Cutlets: Choose your favorite breading method & fry in the sauté pan. Remove cutlets from the pan & add them back in Step 5 of the recipe below.
  • For a Baked Version: Place the finished entrée in a casserole dish & sprinkle parmesan cheese over the top. Cook in the oven until the cheese has melted & serve.

What to Serve with Turkey Cutlets

A veggie and a side salad are all that’s needed to complete this elegant dinner. Or, have it with some rice pilafquinoa pilaf, or even healthy farro pilaf.

Some other faves to try are roasted Brussels sprouts, sauteed green beans, or some rosemary roasted baby potatoes.


Keep leftovers in an air-tight container in the refrigerator for up to 3 days. Freeze portions in individual containers for a quick lunch or dinner!

More Skillet Dinners

Did you make these Turkey Cutlets with Dijon Sauce? Be sure to leave a rating and a comment below!

cooked Turkey Cutlets with Dijon Sauce in the pan
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Turkey Cutlets with Dijon Sauce

Tender & juicy turkey cutlets are smothered in a light & creamy Dijon sauce & served over noodles or rice!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
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  • 1 tablespoon olive oil
  • 1 ½ pounds turkey cutlets
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder


  • 1 teaspoon butter
  • 1 clove garlic minced
  • 1 cup chicken broth
  • 1 teaspoon cornstarch
  • cup heavy whipping cream 35%
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried basil
  • salt & pepper to taste


  • Pound cutlets until ½″ thick. Season with salt, pepper, and garlic powder.
  • Heat olive oil in a large skillet over medium-high heat. Add cutlets and cook 2-3 minutes per side or until browned. Remove from the pan and set aside on a plate.
  • Add butter and garlic to the skillet and cook just until fragrant, about 30 seconds.
  • Add chicken broth, scraping up any brown bits in the bottom of the pan. Whisk cream, dijon, cornstarch and basil. Add to the skillet and simmer uncovered until the sauce begins to thicken, about 5-10 minutes.
  • Add turkey cutlets into the pan and simmer an additional 2-3 minutes or until turkey is cooked through and reaches 165°F. Stir in fresh tarragon and season with salt & pepper to taste.


If the cutlets are thicker, pound them to 1/2″ thick. If they are thinner than 1/2″, reduce cook time.
Turkey is very lean, so ensure it doesn’t overcook.
The sauce thickens best in a large skillet. If using a saucepan, it will need additional time. Ensure you are using heavy whipping cream or it will not thicken properly.
Keep leftovers in an air-tight container in the refrigerator for up to 3 days. Freeze portions in individual containers and they will keep for up to 3 months. 
4.96 from 24 votes

Nutrition Information

Calories: 299 | Carbohydrates: 2g | Protein: 44g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 644mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course, Turkey
Cuisine American
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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. Very tasty and quick recipe. I used coconut milk instead of the cream, also added some capers and a bit more cornstarch to thicken. Served with left over rice. Recommended!5 stars

  2. Quick and easy. Didn’t have enough flavor for my taste, so I used extra Dijon. It did the trick!4 stars

  3. Great recipe and so simple! The whole family loves, even my teen with ASD! I find I need to triple the sauce so there is enough to go over the pasta or rice. This goes amazing with egg noodles!5 stars

    1. Hi Marsha, we have never tried this recipe in the slow cooker but it should work well. I would cook it on low for 6-8 hours or until cooked through.

  4. Fantastic recipe — quick and very forgiving. I used what I had on hand, so I had to make substitutions. half and half instead of cream, one half of a vegan ” beef” bouillon cube dissolved in a cup of water instead of the chicken broth and dried tarragon. That being said, it was still wonderful.5 stars

    1. Yes, but you will need to simmer it a bit longer. You could also add a bit of cream cheese to thicken if needed.