Turkey Cutlets With Balsamic-Brown Sugar Sauce

Turkey Cutlets With Balsamic-Brown Sugar Sauce created by justcallmetoni

I think this recipe would work with thin chicken cutlets as well or maybe even pork.

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  • Combine first four ingredients in a shallow dish, stir well. Dredge turkey cutlets in flour mixture.
  • Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets from pan, set aside, and keep warm. Reduce heat to warm.
  • Add shallots to pan and saute for 1 minute. Stir in wine and broth, scraping pan to loosen brown bits. Bring to boil, reduce heat and cook 5 minutes.
  • Add balsamic vinegar, sugar, and 1/4 teaspoon salt; bring to a boil.
  • Reduce heat and simmer 5 minutes. Return cutlets to the pan to warm through. Serve sauce with cutlets.
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"I think this recipe would work with thin chicken cutlets as well or maybe even pork."

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  1. Anne K-E
    A hit! We will definitely be having this often. The sauce is just right blend of sweet and savory and looks luscious. All of which also means it would be a nice company dish. The only change I made was using Truvia blend brown sugar and whatever leftover wine was in the refrigerator. Served it with homemade cranberry sauce (Commanders Palace cookbook) and my mother-in-law’s rice pudding recipe. Almost Thanksgiving! Next time Brussel sprouts or green beans. Thanks for a great addition you our recipe book.
    • Review photo by Anne K-E
  2. CookGordon
    Very nice flavor but I would recommend that if you are not serving right away to keep the sauce on the side. The cutlets have such a nice crisp coat and when they sit in the sauce they tend to get a little soggy. Thanks for the post.
  3. LeahBurgoon
    Kinda sweet. Kinda tangy. Hubby and I really enjoyed this. I served it with corn on the cob and it worked well together.
  4. I luv the beach
    I usually only like to eat dark meat, and for some reason, when I picked this up a package of turkey cutlets at the supermarket, I didn't realize it was white meat. I've actually made this recipe a few times before, and it was only this time that I realized it's white meat! lol! I mean this recipe is just FABULOUS. It's so juicy and the spices are just heavenly. I ate half a leftover serving of this with a doctored-up cabbage in a skillet recipe, because I'm on a diet. The combination was utter heaven. My DH and I always fight over this, so it goes quickly. Thanks for an amazing recipe!!
  5. EPC6816
    I used cranberry juice instead of red wine. It was delicious!

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