I never knew that turkey cutlets could be so delicious. This recipe is a sure winner. It almost tasted like I was eating a really good filet of chicken breast while almost forgetting it was turkey. And, a big bonus was that I did not feel sleepy afterwards. As you know, turkey has tryptophan in it. Our bodies need this amino acid and it supposedly makes us feel sleepy after digesting turkey. Thankfully, these turkey cutlets did not.
If you are like me, I tend to think about turkey, usually once a year. Yes, Thanksgiving is when I start thinking about turkey. Of course, it is a big bird on a lovely platter and everyone has his or her favorite piece of the bird. I usually love the breast and the wing. Someone else in my family might just want the drumstick. Fortunately, the big bird is served once a year and these Seared Turkey Cutlets can be served anytime you choose to eat them. They were juicy and delicious. I was quite impressed by how well they turned out.
Fresh chopped rosemary Heat 2 tablespoons of olive oil over medium-high heat. Sear the turkey cutlets for 4-5 minutes per side.
I wanted to make a special sauce for these cutlets and figured I wanted to do something easy and simple, while still tasting delicious.
I made a Dijon mustard sauce to spread on the cutlets/dip the cutlets in and together the combination was perfect. I am guessing it is very similar to the gravy served for the holiday turkey. It is hard to have turkey without gravy right? You might feel the same way about this Dijon mustard for these seared turkey cutlets too. The seasonings I used for the turkey cutlets proved to be the right balance and very minimal at that. It is absolutely amazing how a little garlic powder, fresh rosemary, salt and pepper, to taste created a different kind of meal altogether.The sauce was so easy to make. I only needed water and Dijon mustard.
Dijon Mustard Gravy
The Seared Turkey Cutlets were cooked for about four minutes on each side and by the smell of them being seared in the pan let me know that they were going to be a winner. Once they were ready, I removed them from the heat and made my sauce in the same pan with the juices from the turkey cutlets. I added a few tablespoons of water to loosen it up a bit.
Seared Turkey Cutlets with Dijon Gravy
I truly hope you try these because they were simple, yet simply tasteful. I now have this recipe in my regular rotation and I hope that you will too. I believe that food should be enjoyed all year long. I love to feed people and I love that they love my food. Some of my friends and family members are beginning to make special requests and this recipe has already been requested again and again! Of course, I am happy to feed a content belly because nothing gives me greater joy than knowing that the people I love and care about are enjoying a meal I made especially for them. Fortunately, I now know that I no longer have to wait until Thanksgiving to have and enjoy my turkey because these Seared Turkey Cutlets were a hit. Enjoy!