7 Days Fun of Clean RecipesDownload
11Apr, 20
Clean Food Love
Jump to recipe

Garlic + Herb Turkey Cutlets

What are your Easter weekend meal plans?

I don’t blame you if it hasn’t even crossed your mind, as EVERYTHING has been pretty strange lately and there’s a lot to think about.

These Garlic Herb Turkey Cutlets are that special blend of simple, yet FANCY…so you can take it easy while still impressing your family at home with a holiday meal.

Bright and BURSTING with flavor thanks to the fresh herbs!

This recipe is PERFECT for Springtime, but equally wonderful during the winter holidays, or Sunday night dinner too!

➡️ Rachel’s Tips:

If you do not have wine on hand, you may substitute the wine for additional stock or broth.

The wine adds flavor and is used to deglaze your skillet.

All of the alcohol will cook out of your final meal, so no worries there.

Do not use “cooking wine” as most have a flavor much like rubbing alcohol…LOL. Seriously though.

For best flavor and results, use a decent to nicer bottle of dry white wine that one would drink, because this will produce the very best flavor.

Makes 6 servings


  • 1- 1/2 lbs. of 1/2 inch sliced turkey breast cutlets
  • 1-1/2 cups chicken or turkey bone broth
  • 1/2 cup white wine
  • 4 garlic cloves, minced
  • 3 sprigs fresh rosemary, picked and chopped
  • 3 sprigs fresh thyme, picked and chopped
  • 3 sprigs oregano, picked and chopped
  • additional herbs, for the sauce if desired
  • 2 Tbsps extra virgin olive oil
  • sea salt fresh ground black pepper to taste about 1/4 teaspoon each


Start by preparing your marinade/rub; in a small mixing bowl, combine minced garlic, 1 Tablespoon olive oil, chopped herbs, sea salt and pepper.

Generously rub this mixture really well all over your turkey cutlets and let marinate for 30 minutes or overnight (in the fridge!).

Heat a large skillet over medium-high heat, add 1 tablespoon of olive oil and heat until simmering.

Place your marinated turkey into the skillet and sear each side until nicely golden brown. Because this turkey is thinly sliced, it will cook quickly, so it’s important to not overcook because we want it moist and juicy. Once the turkey is cooked through, transfer it to a plate and set aside.

Next, start preparing your sauce. Using that same skillet, pour in the wine and cook until reduced stirring with a wooden spatula to scrape the browned bits. Stir in broth and continue simmering until the liquid is reduced and slightly thickened. Add extra/leftover herbs to your sauce if desired, and allow to simmer and develop in flavor, for a few minutes.

Carefully place the turkey cutlets into the sauce and continue cooking for a few additional minutes until your flavorful sauce coats, and warms the meat.

Spoon sauce over your turkey, serve hot and enjoy.


Leave a Comment Below:

Print Friendly, PDF & Email

7 days of fun clean recipe book
Download button
Cartoon image of Rachel Maser
email privacy block

Success message!
Warning message!
Error message!