Turkey Cutlets (Breaded) with Leeks and Butter Sage Sauce
Turkey cutlets with leeks and sage butter sauce is the answer to what to have for a smaller Thanksgiving or other celebration. It’s also great for a weeknight meal anytime of year!
Originally published November 1, 2012.
Sometimes, making an entire turkey for just a few people isn’t the best plan, so turkey cutlets to the rescue!
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I really enjoy Thanksgiving dinner when the turkey has just been carved and it’s served super hot with delicious homemade gravy, potatoes, stuffing and all the trimmings–it’s the best. However, I’m just not one of those people who love turkey sandwiches, soup and turkey leftovers for days on end.
If you’re looking to make something different this year for a small gathering, consider this recipe: breaded turkey cutlets served with a leek and butter sage sauce. This turkey dish is a wonderful idea for Thanksgiving day, as it can be served with traditional sides of mashed potatoes and cranberry sauce.
However, it is also great for company, or when you just want an extra special weeknight meal. Both the turkey cutlets and sauce can be prepared ahead of time, then just heat and serve. You can easily skip the breading to make this gluten free (or use gluten free breadcrumbs).
You may also enjoy this Spanish tapas recipe which features leeks as the star!
*Oct. 22, 2012 This recipe was chosen as a Community Pick on Food52!
Turkey Cutlets with Leeks and Butter Sage Sauce
original recipe by Christina Conte
Ingredients:
- 1 lb turkey cutlets
- Kosher salt
- 1/2 cup (4 oz) flour
- 1 egg, beaten
- 1 cup (8 oz) plain breadcrumbs, preferably homemade
- 5 Tbsp olive oil or more as needed
Prepare theTurkey Cutlets
Soak the turkey cutlets in water for 1/2 hour. Drain and place on a rack over the sink, sprinkling both sides lightly with Kosher salt. Leave for 15 minutes, (meanwhile, make the butter sage sauce, below) then rinse and pat dry with paper towel.
Place the flour, beaten egg and breadcrumbs in separate bowls (which can accomodate the size of the cutlets – I love these trays). Begin dipping the cutlets in the flour, then coat in egg, and finally the breadcrumbs. Set on a large sheet of wax paper or a tray.
Heat two tablespoonfuls of oil in a nonstick fry pan over medium high heat, then begin frying the turkey cutlets.
Fry until thoroughly cooked, and golden brown on both sides, adding more oil as needed.
Remove from the pan and place on paper towel lined plate and keep the breaded turkey cutlets warm until ready to serve with sauce.
Make the Leek with Butter Sage Sauce
- 1 large leek (about 6 oz)
- 5 tbsp butter, unsalted, cut into 1 tbsp pieces
- 1 tbsp olive oil (not extra virgin)
- 1/3 cup (3 oz) dry white wine
- 1/2 cup (4 oz) chicken broth (or 1/2 tsp Better than Bouillion with 1/2 cup water)
- 3 tbsp heavy cream
- 1 tbsp finely minced fresh sage
- salt and pepper to taste
Trim the leek, slit lengthwise, and then cut into thin slices. Wash well to remove any dirt that may be in them.
Dry well, then sauté leeks in two tablespoons of the butter, half teaspoon of salt, and the olive oil, over medium heat for a few minutes until soft. Increase the heat to medium high and add the wine. After about a minute, add the chicken broth and continue to cook to reduce by about half.
Next, lower the burner to medium and toss in the chopped sage.
Add the cream and stir well.
Begin adding one tablespoon of butter, one at a time, until each one has melted (three total). Add salt and pepper to taste, then remove from heat.
Serve the Turkey Cutlets with the Leek and Butter Sage Sauce.
Finally, spoon leeks and sauce over the breaded turkey cutlets and serve hot.
Serve as a course by itself, or with mashed potatoes (or your choice of potatoes) or other side.
Simply delicious.
And if you do want to roast a whole turkey, here’s a classic recipe from my friend Cynthia at What a Girl Eats.
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Turkey Cutlets with Leeks and Butter Sage Sauce
Ingredients
Turkey cutlets:
- 16 oz turkey cutlets
- ⅛ tsp Kosher salt
- ½ cup flour
- 1 egg (beaten)
- 1 cup plain breadcrumbs (preferably homemade)
- 5 Tbsp olive oil (or more as needed)
Leek and butter sage sauce:
- 6 oz leek (one large leek)
- 5 Tbsp butter (unsalted, cut into 1 Tbsp pieces)
- 1 Tbsp light olive oil (not extra virgin)
- ⅓ cup dry white wine
- ½ cup chicken broth (or ½ tsp Better than Bouillon with ½ cup/118 ml water)
- 3 Tbsp heavy cream
- 1 Tbsp sage (finely minced, fresh)
- ⅛ tsp salt (to taste)
- ⅛ tsp pepper (to taste)
Instructions
Make the turkey cutlets:
- Soak the turkey cutlets in water for half an hour.
- Drain and place on a rack over the sink, sprinkling both sides lightly with Kosher salt. Leave for 15 minutes, (meanwhile, make the butter sage sauce, below) then rinse and pat dry with paper towel.
- Place the flour, beaten egg and breadcrumbs in separate bowls (which can accomodate the size of the cutlets). Begin dipping the cutlets in the flour, then coat in egg, and finally the breadcrumbs. Set on a large sheet of wax paper or a tray.
- Heat oil in a nonstick fry pan over medium high heat, then begin frying cutlets.
- Fry until thoroughly cooked, and golden brown on both sides, adding more oil as needed.
- Remove from the pan and place on paper towel lined plate and keep the breaded turkey cutlets warm until ready to serve with sauce.
Make the Leek with Butter Sage Sauce:
- Trim the leek, slit lengthwise, and then cut into thin slices. Wash well to remove any dirt that may be in them.
- Dry well, then sauté leeks in two tablespoons of the butter, half teaspoon of salt, and the olive oil, over medium heat for a few minutes until soft.
- Increase the heat to medium high and add the wine. After about a minute, add the chicken broth and continue to cook to reduce by about half.
- Next, lower the burner to medium and toss in the chopped sage. Add the cream and stir well.
- Begin adding one tablespoon of butter, one at a time, until each one has melted (three total). Add salt and pepper to taste, then remove from heat.
- Finally, spoon leeks and sauce over turkey schnitzel and serve hot.
- Serve as a course by itself, or with mashed potatoes (or your choice of potatoes) or other side.
Notes
- Can be made gluten free by omitting the egg dip and breading.
Nutrition
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Hi Christina,
I cooked this tonight – I had turkey escalopes, just as good as cutlets!
It must’ve been good, as husband has asked to put it on our favourites list.
Hope you’re well, Christina.
Val (UK)
That’s so lovely to hear, thank you, Val! Yes, I’m well and hope you are as well! xx