I had planned on serving the cutlets with a salad however the salad greens turned out to be rather nasty once I got around to prepping them for dinner. I decided a quick pan sauce could serve in place of the vinaigrette I had planned to make however when I searched for the usual pan sauce ingredients I came up bare. This improv sauce came out quite nice and will certainly make a return appearance.
Turkey Cutlet with Worcestershire-Mustard Sauce
Prep time: 5 minutes
Total time: 15 minutes
- 4 turkey breast cutlets
- 1 Tbsp. vegetable oil
- 3 Tbsp. Worcestershire sauce
- 3 Tbsp. water
- 1 heaping Tbsp. Dijon mustard
- kosher salt and ground black pepper
- Pat turkey cutlets dry with paper towels. Season top side with salt and pepper.
- Heat the oil in a 12″ skillet over high heat until the oil shimmers. Place the cutlet, seasoned side down, into the skillet. Sprinkle the unseasoned side with salt and pepper. Cook until the cutlet easily lifts from the pan, about 5 minutes. Flip the cutlets over and cook for another 3-4 minutes. When they reach 160°F on a instant-read thermometer transfer them to a plate and cover with foil.
- Remove the skillet from the heat and drain any remaining oil. Add the Worcestershire sauce and water; scrap the pan to remove any fond that has developed. Whisk in the mustard until the sauce is smooth and has thickened.
- Taste, adjust seasoning if desired, and serve sauce turkey cutlets.