Lemon Thyme Pan Seared Turkey Breast Cutlets
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.
Servings 4 - 6
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 package Honeysuckle White or Shady Brook Farms Turkey Breast Cutlets
- 2 lemons, sliced
- 6 sprigs fresh Thyme
- 1/2 teaspoon garlic powder
- Freshly cracked black pepper and sea salt to taste
- 1/2 teaspoon cayenne pepper optional
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.
Calories: 197kcal | Carbohydrates: 6g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 66mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 31mg | Calcium: 20mg | Iron: 1mg