Turkey Cutlets with Carmel Sauce

Chris Adlfinger


I was given this recipe years ago by a chef who served it at his restaurant. I have made it many times and sometimes have used oven baked chicken tenderloins instead of turkey. This is great with any pasta or rice, for the picture shown it is served with Spatezle.


☆☆☆☆☆ 0 votes

20 Min
30 Min



  • 1 1/2 lb
    raw turkey breast cutlets
  • 1/2 c
    flour, or more as needed for dredging
  • ·
    salt and pepper to taste
  • 1/2 c

  • 1/4 lb
  • 1 c
    brown sugar
  • 1/3 c
  • 2 c
    pineapple juice

  • 1 box
    linguine pasta or pasta of choice

How to Make Turkey Cutlets with Carmel Sauce


  1. Cook Pasta as directed on package. While pasta is cooking prepare sauce.
  2. Sauce - Melt butter in sauce pan on stove, add brown sugar and stir until it melts. Cook over medium heat for a couple minutes until it starts to brown stirring constantly. Add flour and continue cooking until thick. Add warm pineapple juice, simmer while preparing turkey. You can add a pinch of nutmeg.
  3. Turkey - Slice breasts about 1/4 to 1/3 " thick. Place seasoned flour in bowl on counter. Place Buttermilk in another bowl on counter.
    Place turkey slices, a couple at a time in buttermilk. Then place them in flour and cover them completely.
  4. Saute turkey slices in lightly oiled fry pan. Cook over medium heat, turn slices over when halfway cooked,3-4 minutes on each side. Transfer to paper towels to drain and continue cooking turkey in batches.
  5. Serve turkey cutlets and pasta on plate with Carmel sauce.

Printable Recipe Card

About Turkey Cutlets with Carmel Sauce

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American

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