Sauteed Turkey Cutlets

By norsegal8

One cutlet per person makes a skimpy serving, so we call for a total of six to serve four people, with the two extra cutlets divided among diners. If you cannot fit all the cutlets in the pan without overlapping them, cook them in two batches, using 1 1/2 tablespoons oil for each batch.

Ingredients

• 6 turkey cutlets (about 1 1/2 pounds), rinsed and thoroughly dried
• Salt and ground black pepper
• 2 tablespoons olive oil

Preparation

Step 1

1. Adjust oven rack to middle position, set large heatproof plate on rack, and heat oven to 200 degrees. Sprinkle both sides of cutlets with salt and pepper.

2. Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 3 minutes. Add oil to pan and swirl to coat pan bottom (oil will shimmer and probably smoke almost immediately). Lay cutlets in pan and cook, without moving them, until light golden brown, 2 to 2 1/2 minutes (fat should sizzle but not smoke). Using tongs, flip cutlets and cook until meat feels firm when pressed, 30 to 60 seconds longer. Off heat, transfer cutlets to warmed plate, and return plate to oven to keep cutlets warm while preparing one of following sauce recipes.