Italian Turkey Cutlets
Thin turkey cutlets pan-seared with garlic, basil, oregano, and a squeeze of lemon — topped with sun-dried tomatoes, melted mozzarella, and fresh cherry tomatoes. It looks like something from an Italian trattoria and comes together in 20 minutes. Simple ingredients, genuinely impressive results.
- 4 turkey cutlets
- 1 tsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- ⅓ cup sun-dried tomatoes, sliced
- 1 cup cherry tomatoes, quartered
- 4 slices 2% mozzarella cheese
- — fresh basil, to garnish (optional)
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1
Season the cutlets
Pat the turkey cutlets dry with paper towels — dry surface means a better sear. Season both sides with basil, oregano, salt, and pepper, pressing the seasoning in gently so it adheres.
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2
Sear the turkey
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. Add the turkey cutlets and cook for 3–4 minutes per side until golden and cooked through to 165°F. Turkey cutlets are thin and cook quickly — don't walk away. Squeeze the lemon juice over the cutlets in the last minute of cooking.
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3
Top with sun-dried tomatoes & cheese
Remove the skillet from the heat. Divide the sliced sun-dried tomatoes evenly over each cutlet. Lay a slice of mozzarella over the top of each. Switch the oven to broil on high and slide the skillet under the broiler for 1–2 minutes until the cheese is melted and just starting to bubble. Watch closely — it moves fast.
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4
Garnish & serve
Scatter the quartered cherry tomatoes over and around each cutlet. Finish with a few fresh basil leaves if desired and serve immediately — the contrast of the warm, melted mozzarella against the fresh bright tomatoes is what makes this dish.
- Turkey cutlets cook fast: They're thin and lean — 3–4 minutes per side is all they need. Overcooking turkey cutlets dries them out quickly, so use a thermometer and pull them at exactly 165°F.
- Broil the cheese: Laying cold mozzarella on a hot cutlet and serving immediately gives you rubbery, barely melted cheese — 90 seconds under the broiler gives you properly melted, slightly golden, bubbly mozzarella that looks and tastes completely different.
- Use an oven-safe skillet: This recipe works best in a cast iron or stainless steel skillet that can go straight from stovetop to broiler — if your skillet isn't oven-safe, transfer the topped cutlets to a foil-lined baking sheet before broiling.
- Sun-dried tomatoes are calorie-dense: A small amount goes a long way — ⅓ cup distributed across 4 cutlets is the right balance for big flavor without overdoing it. Oil-packed sun-dried tomatoes have more flavor than dry-packed; drain well before using.
- Serve alongside: These cutlets are a natural with our Creamy Cucumber Salad, a simple arugula salad, or zucchini noodles to catch any pan juices.