Kalyn's Kitchen

Turkey Cutlets with Dijon Sauce

Turkey Cutlets with Dijon Sauce won’t win any beauty contests, but this is a super-quick and easy low-carb recipe! And it’s actually quite delicious!

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Turkey Cutlets with Dijon Sauce finished turkey cutlets on serving plate.

For years I’ve been updating my very earliest recipes with new photos. And I was so happy to get new photos for this delicious recipe of quickly-sauteed turkey cutlets with Dijon sauce. But admittedly, even with the improved photos this is not a very glamorous-looking dish. But it’s delicious and low in carbs, so I hope you won’t let the looks stop you from trying it!

I used almond flour to coat the turkey to make a recipe that would work for a low-carb dinner option. The almond flour worked well to coat the turkey pieces before cooking. And I also skipped the one tablespoon of flour in the sauce and just added a bit more mayo to thicken the sauce a bit so this is a delicious low-carb idea for cooking turkey!


Turkey Cutlets with Dijon Sauce process shots collage

How to Make Turkey Cutlets with Dijon Sauce:

(Scroll down for complete recipe with nutritional information.)

  1. This recipe starts with turkey breast cutlets, but if you can’t find them, just use thinly sliced turkey breast pieces. Since turkey breast is so lean, and these pieces are so thin, it’s important to cook them very quickly or they’ll dry out.
  2. Mix the almond flour, poultry seasoning, Szeged Chicken Rub (affiliate link), salt, and pepper in a dish that will easily hold the cutlets. 
  3. If you don’t have the exact seasonings I used, you can substitute any seasoning mix that would taste good on poultry.  
  4. Then dip each turkey piece in and rub the almond flour mixture on both sides.
  5. I used butter for best flavor but you can certainly use all olive oil to brown the turkey if you prefer. 
  6. Heat the butter or oil over medium heat, then add the turkey cutlets. Watch carefully and turn them when they are barely starting to look done on the edges, about 2 minutes.
  7. Then cook them an additional 2 minutes on the other side, or until they feel firm (but no hard) when you press on the meat with your finger. Be careful not to overcook!
  8. Remove the meat to a place and cover with foil to keep it warm. (I rarely bother doing this but for this recipe I would because the pieces are so thin they’ll cool down quickly.
  9. Add the chicken stock to the pan and cook about 2 minutes, scraping off the crumbly parts that stick to the pan with a whisk or turner.
  10. Then add the mayo/Dijon mixture.Lower the heat and whisk like mad to get the sauce ingredients all combined. (If you’re not that experienced making pan sauces, using a whisk is crucial.) Cook just until the mixture is thickened, a couple of minutes more. 
  11. Serve sauce over turkey pieces and enjoy!

More Tasty Recipes with Turkey:

Turkey Recipes Index ~ Slow Cooker or Pressure Cooker
Grilled Sriracha-Sesame Turkey Meatballs from Kalyn’s Kitchen
Gluten-Free Turkey Tetrazzini from Gluten Free Easily
Turkey Pesto Meatloaf with Tomato Sauce from Kalyn’s Kitchen

Turkey Cutlets with Dijon Sauce finished turkey cutlets on serving plate.

Turkey Cutlets with Dijon Sauce

Yield 4 servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Turkey Cutlets with Dijon Sauce is a super-quick and easy recipe that is low-carb and dairy-free.

Ingredients

  • 4 turkey cutlet slices
  • 3 T almond flour
  • 1 tsp. poultry seasoning
  • 3/4 tsp. Szeged Chicken Rub (see notes)
  • 1/4 tsp. salt (to taste, but I only used a tiny bit of salt)
  • fresh ground pepper to taste
  • 2 T butter
  • 3/4 cup chicken broth
  • 1 T Dijon mustard
  • 2 T mayo

Instructions

  1. Combine almond flour, poultry seasoning, chicken rub, salt, and pepper in flat dish.
  2. Dredge all turkey pieces in almond flour mixture and set aside.
  3. Heat nonstick frying pan big enough to hold all the pieces in one layer, add butter, and melt over medium heat.
  4. Add turkey cutlets and watch until they barely start to look done on the edges, about 2 minutes, then turn and cook for about 2 minutes longer on the other side.
  5. The turkey is done when it feels firm (but not hard) to the touch.
  6. Remove turkey to a plate and cover with foil to keep warm.
  7. Deglaze the pan with chicken stock, stirring well to get browned bits from the bottom of the pan.
  8. Whisk together Dijon and mayothen whisk into the sauce.
  9. Cook sauce, whisking the whole time, until it is reduced by about 1/3, about 2-3 minutes.
  10. Pour sauce over turkey and serve immediately.

Notes

If you don't have Szeged Chicken Rub (affiliate link) just use your favorite all purpose seasoning that tastes good on poultry.

Recipe created by Kalyn.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 293Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 104mgSodium: 615mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 34g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Turkey Cutlets with Dijon Sauce would be suitable for most any low-carb diet plan, and also for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use the Turkey Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Turkey Cutlets with Dijon Sauce

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    9 Comments on “Turkey Cutlets with Dijon Sauce”

  1. Deborah and Meg, it's fun to see the progress isn't it?

  2. Your new/old photo project is great (and amusing to see the difference). I agree with Lydia that many of us have shudder-worthy early shots… but I guess you have to start somewhere.

  3. I have been going back and cooking and re-photographing at least one recipe a week. It sure is crazy what a difference a good photo makes!! Regardless, though, I think this sounds wonderful – and I think my kids would love it!

  4. Hi Barbara,
    In the U.S. I think more people buy ground turkey than anything else except during the holidays, but I love these turkey cutlets for a light dish. Fun comparing to our earlier photos isn't it!
    xo

  5. Turkey is not that popular here. It is sold around December for Christmas feasts. I have never seen turkey cutlets here. I make a similar dish using chicken fillets. My early photos were very ordinary too. Amazing how far we have all come.

  6. Lydia, this one was really wearing on me, and I had it on my list to update for ages before I got to it!

  7. I'm giggling, because for many of us, the photos we took in the early days of blogging are ones that make us shudder now. You're so right, though, that this recipe is one that deserves an update. I love the sound of this mustard sauce.

  8. There is no turkey to be found in Chinatown, so I had to make this with chicken. And I made my own sauce. But your idea to pan-fry the fillets with a little breading produced some of the best chicken I've ever made! This was my version: http://noshesthoughtsreves.blogspot.com/2009/06/csa-week-2-filets-de-poulet-au-sauce-de.html

  9. I showed this to my class because we are making a class blog, and the kids think it looks good.