Herb-Crusted Turkey Cutlets with Pear White Balsamic Pan Sauce

Ingredients

1½ pounds turkey cutlets
3 tablespoons Tuscan Herb Fused Olive Oil
⅓ cup Pear White Balsamic Vinegar
1 teaspoon kosher salt
¾ teaspoon freshly cracked black pepper
½ teaspoon garlic powder
½ teaspoon paprika
2 tablespoons all-purpose flour (optional, for light dredge)
1 tablespoon fresh parsley, finely chopped (optional)

Instructions

• Pat turkey cutlets dry and season evenly with salt, pepper, garlic powder, and paprika.
• Lightly dredge in flour if using, shaking off excess.
• Heat Tuscan Herb Fused Olive Oil in a large skillet over medium-high heat.
• Add turkey cutlets and cook for 2–3 minutes per side until golden and cooked through. Remove and keep warm.
• Reduce heat to medium and add Pear White Balsamic to the same pan, scraping up browned bits.
• Simmer for 1–2 minutes until slightly reduced and glossy.
• Return turkey to the pan and spoon sauce over cutlets.
• Finish with fresh parsley if using and serve immediately.

Chef’s Tip

Turkey cutlets cook quickly — don’t overcook. Pull them as soon as they’re just done to keep them tender and juicy.

Flavor Variations

Swap Pear White Balsamic with Peach White Balsamic for a brighter, fruit-forward finish, or Classic White Balsamic for a clean, savory profile.

Pairings

Serve with roasted potatoes, green beans, sautéed spinach, or a simple mixed green salad.

Recipe Notes

Tuscan Herb Fused Olive Oil provides the built-in herb seasoning for this dish. Keep the oil consistent and rotate white balsamic flavors to create multiple variations from one core recipe.