I want to thank Honeysuckle White Brand Turkey for sponsoring this post. As always, all opinions are 100% my own.
Lemon Thyme Pan Seared Turkey Breast Cutlets are perfect for a wholesome, quick and easy weeknight dinner and classy enough for a light Thanksgiving holiday dinner.
I love fast, easy, and flavorful recipes and this Lemon Thyme Pan Seared Turkey Breast Cutlets recipe fits perfectly into that category. It is great for a weeknight dinner or Sunday supper or even a light Thanksgiving holiday dinner if maybe you don’t have the time to prepare a full turkey or don’t have a crowd to feed.
This year much of the family will be out of town for Thanksgiving so there will be three of us here enjoying our Thanksgiving dinner together. While I love the classic, traditional Thanksgiving turkey, this year it looks like I won’t have time to prepare a whole turkey nor will we have the crowd to feed like we have had in year’s past.
In this type of situation, this Lemon Thyme Pan Seared Turkey Breast Cutlets is an excellent option for a quick, healthy entree for any meal, even a small Thanksgiving holiday dinner.
However, the success of the meal depends on using quality ingredients. For the turkey cutlets, I like to use Honeysuckle White brand turkey because I know they don’t use any growth-promoting antibiotics, hormones, or steroids.
In addition, I like that their turkeys are raised on 700 independent family farms by farmers who work tirelessly to raise wholesome turkeys. Furthermore, I like that I can stick to a budget because Honeysuckle White brand turkey is a reasonable price.
Where I live in Texas, the brand is Honeysuckle White turkey. However, for those on the East Coast (CT, DE, ME, MD, MA, NH, NJ, NY, NC, RI, SC, VT, VA, WV) look for their sister brand, Shady Brook Farms.
In addition to the Honeysuckle White or Shady Brook Farms Turkey Breast Cutlets, you will need a couple of lemons, fresh thyme, garlic powder, freshly cracked black pepper, and sea salt, and for those like me who like a little heat, a little cayenne pepper. Of course, the cayenne is optional. If you don’t like the heat, simply omit it.
The other part I like about this recipe is that you make it in one skillet on top of the stove, which frees up precious oven space and means fewer dishes to clean after dinner! My dishwasher (my husband) really appreciates that aspect of this recipe. It is also another reason that this Lemon Thyme Pan Seared Turkey Breast Cutlets recipe can easily be made for a weeknight supper.
Of course, the best part of these Lemon Thyme Pan Seared Turkey Breast Cutlets is the flavor. I love the combination of the lemon and time. When combined with garlic, freshly cracked black pepper and sea salt, it is a winning flavor combination that will be popular with most everyone.
If you want to add a little zest, then sprinkle the turkey cutlets with a little cayenne pepper. For more heat, add a little more cayenne. How much cayenne you add is strictly up to you based on your preference for the amount of spicy heat you like.
I like to serve these Lemon Thyme Pan Seared Turkey Breast Cutlets with the traditional Thanksgiving side dishes such as a Green Bean Casserole, Southern Squash Casserole, or the Easy Cornbread Dressing, or my favorite Sweet Potato Casserole with Marshmallows and serve the Pumpkin Praline Bread Pudding or Pumpkin Pie for dessert. Of course, don’t forget the cranberry sauce!
What side dishes and desserts do you like to serve with your turkey? Leave a comment below and let me know.
Head to the store to pick up some Honeysuckle White or Shady Brook Farms Turkey Breast Cutlets so you can make these Lemon Thyme Pan Seared Turkey Breast Cutlets for your next holiday or weeknight dinner.
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Lemon Thyme Pan Seared Turkey Breast Cutlets
- In a large skillet over medium-high heat, heat oil. After oil is hot, add butter.
- Add about 6 lemon slices to the skillet.
- Sprinkle the turkey breast cutlets with garlic powder, salt and pepper, and cayenne pepper (if desired.)
- Place the turkey breast cutlets into the skillet and cook for about 3 minutes on each side until the turkey is no longer pink, and is slightly browned around the edges.
- Top with sprigs of fresh thyme.