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Turkey Cutlet with Artichokes


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  • 1/4 cup all-purpose flour
  • 1/4 cup dry white wine
  • 1/2 tsp each salt and freshly ground black pepper
  • one 6 oz (170 g) jar marinated artichoke hearts, drained
  • 4 turkey breast cutlets, about 4 oz (115 g) each
  • 1 cup drained canned chopped tomatoes
  • 3 tbsp olive oil few basil leaves, torn
  • 1 small onion, finely chopped


Servings 4


Step 1

Combine the flour, salt, and pepper on a plate. Dip the turkey in the seasoned flour until lightly well coated, shaking off any excess. Heat 1 tbsp of the oil in a large frying pan over medium heat. Add 2 of the cutlets and cook, turning once, 2-3 minutes each side, or just until golden brown and cooked through. Transfer to a platter and cover with aluminum foil to keep warm. Repeat the process with the remaining cutlets and 1 tbsp oil.
Add the remaining 1 tbsp oil to the pan and cook the onion for 4–5 minutes, or until softened. Add the wine and bring to a boil, stirring up the brown bits from the bottom of the pan. Stir in the artichokes, tomatoes, and basil and bring to a boil. Spoon over the cutlets and serve hot.

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