Mediterranean Turkey Cutlets with Lemon-Herb Pan Sauce

Name: Mediterranean Turkey Cutlets with Lemon-Herb Pan Sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound turkey breast cutlets (patted dry); 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 1 teaspoon dried oregano; 2 tablespoon olive oil; 3 clove garlic (minced); 0.5 cup low-sodium chicken broth; 1 lemon (zested and juiced); 1 English cucumber (diced); 1 pint cherry tomatoes (halved); 2 tablespoon fresh dill (chopped); 0.5 cup feta cheese (crumbled)

Tender, quick-sautéed turkey cutlets bathed in a zesty garlic-lemon pan sauce, served alongside a crisp cucumber, tomato, and feta salad.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $5.37/serving

Dietary

High-Protein
Low-Calorie
Low-Carb
Low-Sugar
Low-Fat
Low-Saturated-Fat
Gluten-Free
Nut-Free
Egg-Free
Halal

Ingredients

1.5 pound turkey breast cutlets (patted dry)
1 teaspoon kosher salt
0.5 teaspoon black pepper
1 teaspoon dried oregano
2 tablespoon olive oil
3 clove garlic (minced)
0.5 cup low-sodium chicken broth
1 lemon (zested and juiced)
1 English cucumber (diced)
1 pint cherry tomatoes (halved)
2 tablespoon fresh dill (chopped)
0.5 cup feta cheese (crumbled)

Instructions

Season the turkey breast cutlets evenly on both sides with 3/4 teaspoon of the kosher salt, 1/4 teaspoon of the black pepper, and the dried oregano.
In a medium bowl, combine the diced English cucumber, halved cherry tomatoes, chopped fresh dill, crumbled feta cheese, half of the lemon juice, 1 tablespoon of the olive oil, and the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss gently to combine and set aside.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the turkey cutlets in a single layer and sear for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Transfer the turkey to a warm serving plate.
Reduce the heat to medium, add the minced garlic to the skillet, and cook for 30 seconds until fragrant. Pour in the low-sodium chicken broth, lemon zest, and remaining lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes until slightly reduced.
Spoon the warm lemon pan sauce over the turkey cutlets and serve immediately alongside the chilled cucumber-tomato salad.

Notes

Pounding the cutlets to an even 1/4-inch thickness ensures rapid, uniform cooking without drying out the lean meat.

Nutrition (per serving)

Calories: 378
Protein: 45.3 g
Carbohydrates: 12.4 g
Fat: 14.9 g
Fiber: 2.5 g
Sodium: 906 mg
Saturated Fat: 5 g
Sugar: 4.2 g
Cholesterol: 138 mg