Skip the stress of roasting a whole bird and make these turkey cutlets with mushroom sauce for a healthy high protein dinner that’s ready in just 45 minutes. Lean turkey breast cutlets are seared until golden, then finished in a rich mushroom gravy with herbs, broth, and a touch of white wine for depth. Each serving delivers 27g of protein with only 190 calories and 3g carbs, making it a great option for anyone searching for low carb high protein recipes. Because it’s a one pan dinner, cleanup is quick, and leftovers reheat beautifully for lunch the next day. Whether you’re planning an easy weeknight meal or want a lighter alternative for Thanksgiving, this turkey cutlets recipe is both satisfying and simple.
Looking for more inspiration you’ll want to gobble up? Check out our full collection of healthy turkey recipes for everyday meals and holiday spreads. And because boosting protein doesn’t stop at turkey, explore our variety of high protein meals that are quick, easy, and delicious. Whether it’s dinner prep or weeknight cooking, we’ve got you covered with healthy, satisfying recipes.
Easy Low Carb High Protein Meal Prep with Big Flavor
This savory turkey cutlet recipe is one of our favorites for a simple and satisfying weeknight dinner. The turkey breast cutlets stay tender and juicy with a quick pan-sear, while the mushroom sauce adds rich flavor without piling on calories or fat. Each serving is low in calories and fat and high in protein, making it a healthy pick for anyone looking for a low calorie high protein dinner that still feels hearty. We developed this recipe as a balanced, heart-healthy meal, using lean cuts of turkey and a light olive oil–based sear instead of heavy breading or frying. The sauce is built from simple, nutrient-rich ingredients like fresh mushrooms, broth, and herbs—no cream, no shortcuts. Best of all, this recipe is dietitian approved to meet our nutrition standards for sodium, saturated fat, and protein, so you can feel good about making it part of your regular rotation.
Yes. Turkey cutlets are made from lean turkey breast, which is low in saturated fat and high in protein. They’re a great option for anyone looking for healthy high protein dinners with fewer calories per serving.
A turkey cutlet is a thin slice of turkey breast, usually about ¼ to ½ inch thick. They're often pounded even thinner for quick, even cooking. You’ll find them pre-sliced at most grocery stores in the poultry section.
Turkey cutlets come from turkey breasts but are sliced thin for faster cooking. A whole turkey breast is thicker and takes longer to roast, while cutlets are better for quick stove-top meals or pan-searing.
If you're making baked turkey cutlets, cook them at 400°F for about 15 to 18 minutes, depending on thickness. Make sure they reach an internal temperature of 165°F. For extra moisture, cover loosely with foil during baking.
Heat a skillet over medium heat with olive oil or butter. Sear the turkey cutlets for 2 to 3 minutes per side until golden and cooked through. Let them rest briefly before serving so juices redistribute.
Start by sautéing mushrooms in olive oil or butter until golden. Add broth, wine (or extra broth), and fresh herbs, then simmer to reduce and concentrate the flavor. This creates a light, savory sauce without the need for cream or thickening agents.
Mushroom sauces range from creamy gravies made with heavy cream or sour cream, to lighter broth-based versions like this one. You’ll also see variations with garlic, onions, white wine, soy sauce, or Dijon mustard, depending on the cuisine.
Mushroom sauce goes well with lean proteins like turkey, chicken, or pork. It’s also great over mashed potatoes, roasted vegetables, brown rice, or even whole grain pasta. You can also use it to top veggie burgers or serve it as a side gravy for meatless meals.
If you're looking for healthy turkey recipes that go beyond the holidays, there are plenty of turkey recipes for dinner that work year-round. Whether you're using leftovers or starting fresh, here are some top picks to keep your turkey routine exciting:
Recipe yields 6 servings
Lay turkey cutlets between sheets of plastic wrap and pound gently and evenly with a rolling pin to thin slightly. In a shallow bowl, combine the flour, salt, black pepper to taste and paprika. Dredge the turkey cutlets in the flour mixture to coat both sides.
In a large skillet over medium heat, heat the butter and 1 tablespoon of the oil. Sauté the turkey cutlets, in batches, until browned and cooked through, about 2 to 3 minutes on each side. Remove cutlets from skillet and keep warm.
To the same skillet, heat the remaining 1 tablespoon olive oil. Add the mushrooms and red-pepper flakes, if using, and sauté for 3 to 5 minutes, until golden. Transfer the mushrooms to the platter with the turkey.
In the same skillet, add the broth, wine (or additional broth if not using wine), rosemary and parsley and cook over medium-high heat. Simmer for 2 to 3 minutes, stirring to scrape up all of the brown bits on the bottom of the pan. Increase heat to simmer the mixture briskly until reduced by about 1/3 to 1/2. Lower heat to medium low.
Add the turkey cutlets and mushrooms to the skillet and turn to cover with the sauce. Remove from heat and serve immediately.
This turkey cutlet recipe is versatile enough to fit your cooking style, whether you prefer the stovetop, air fryer, or oven. No matter which method you choose, you’ll get a healthy, high-protein meal that’s still full of flavor. These alternate options keep the mushroom sauce and turkey tender while cutting back on oil and cleanup.
Preheat your air fryer to 375°F. Lightly coat the seasoned turkey cutlets with oil spray and place them in a single layer. Air fry for 7 to 9 minutes, flipping halfway, until golden and the internal temp hits 165°F. Meanwhile, make the mushroom sauce on the stovetop and serve together.
Preheat the oven to 400°F. Arrange flour-dredged cutlets on a baking sheet lined with parchment and lightly spray with olive oil. Bake for 15 to 18 minutes, flipping once halfway through. Make the mushroom sauce separately in a skillet, then spoon it over the baked cutlets right before serving.
Use all chicken broth and a splash of lemon juice for brightness.
Use ½ teaspoon dried rosemary instead.
A pinch of dried parsley works, or skip it altogether.
Slice boneless, skinless turkey breasts thinly and pound them evenly. Feel free to swap out turkey entirely with chicken breasts or chicken tenders for a similar taste and protein content.
Skip the butter and use 2 tablespoons olive oil in total.
We’re big fans of healthy one pan meals because they cut down on both prep and cleanup while still delivering serious flavor. These recipes are packed with protein and designed to make weeknights easier. Check out more healthy one pan meals from our test kitchen: