Turkey Cutlets With Artichokes and Tomatoes

READY IN: 30mins
Recipe by Mike Marek

My wife and I are trying a lighter lifestyle. We are always looking to add bold flavors to a healthy meal

Top Review by jenholton

Great dish! Pounded out some chicken breasts instead of cutlets and since my artichokes were not marinated I sauteed onion with some garlic and then added 1/2 c. white wine and 1/2 c. chicken broth.. turned out yummy. Thanks for the post.

Ingredients Nutrition


  1. Season Cutlets with your favorite rub or spice mix and allow cutlets to set for 20 minutes at room temperature.
  2. Heat a heavy skillet over high heat.
  3. Add olive oil and reduce heat to medium high. Add butter and swirl pan to mix and melt butter.
  4. When butter has melted add cutlets to pan and brown 2 minutes per side. Remove cutlets from skillet to a plate to rest.
  5. Carefully pour artichokes and marinade into the skillet and deglaze.
  6. Add onions and stir.
  7. Add cutlets back into skillet on top of artichokes and onions.
  8. Reduce heat to low and cover skillet.
  9. Simmer for 10 minutes.
  10. Just before serving add tomatoes on top of cutlets and cover for 3 minutes or so to warm but not cook the tomatoes.
  11. To serve drizzle lemon juice over dish while in the skillet.
  12. Serve 2 cutlets and vegetables to each diner.
  13. Garnish with Olive Tapenade.

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