Sauteed Turkey Cutlets
By America's Test KitchenPublished on October 5, 2011
Time
15 minutes
Yield
Serves 4
Ingredients
Before You Begin
One cutlet per person makes a skimpy serving, so we call for a total of six to serve four people, with the two extra cutlets divided among diners. If you cannot fit all the cutlets in the pan without overlapping them, cook them in two batches, using 1 1/2 tablespoons oil for each batch.
Instructions
- Adjust oven rack to middle position, set large heatproof plate on rack, and heat oven to 200 degrees. Sprinkle both sides of cutlets with salt and pepper.
- Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 3 minutes. Add oil to pan and swirl to coat pan bottom (oil will shimmer and probably smoke almost immediately). Lay cutlets in pan and cook, without moving them, until light golden brown, 2 to 2 1/2 minutes (fat should sizzle but not smoke). Using tongs, flip cutlets and cook until meat feels firm when pressed, 30 to 60 seconds longer. Off heat, transfer cutlets to warmed plate, and return plate to oven to keep cutlets warm while preparing one of following sauce recipes.
Time
15 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
If turkey cutlets are incorrectly cooked, they will be dry and flavorless. To combat this result in our turkey cutlet recipe, we purchased cutlets of uniform thickness. We sautéed the uncoated cutlets in a preheated skillet with olive oil, browning them on only one side, and made a quick but flavorful sauce from the fond (the browned bits the cutlets leave behind in the pan).
Before You Begin
One cutlet per person makes a skimpy serving, so we call for a total of six to serve four people, with the two extra cutlets divided among diners. If you cannot fit all the cutlets in the pan without overlapping them, cook them in two batches, using 1 1/2 tablespoons oil for each batch.
Instructions
- Adjust oven rack to middle position, set large heatproof plate on rack, and heat oven to 200 degrees. Sprinkle both sides of cutlets with salt and pepper.
- Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 3 minutes. Add oil to pan and swirl to coat pan bottom (oil will shimmer and probably smoke almost immediately). Lay cutlets in pan and cook, without moving them, until light golden brown, 2 to 2 1/2 minutes (fat should sizzle but not smoke). Using tongs, flip cutlets and cook until meat feels firm when pressed, 30 to 60 seconds longer. Off heat, transfer cutlets to warmed plate, and return plate to oven to keep cutlets warm while preparing one of following sauce recipes.
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