Turkey Cutlets with Olives and Dates

By Recipe developed by Chef Alison Swope
Culinary Setting
Boneless Breast


4 to 6 tbsp olive oil

8 (6-oz) TURKEY CUTLETS, patted dry

As needed kosher salt and freshly ground black pepper

8 Slices TURKEY BACON, cut into 1/2-inch pieces

2 Large yellow onions, coarsely chopped

2 qt TURKEY BROTH or low-sodium poultry broth

4 Medium garlic cloves, minced

4 (2-inch) strips orange peel (cut with a vegetable peeler)

4 (2-inch) strips lemon peel (cut with a vegetable peeler)

12 Sprigs fresh thyme

6 Sprigs fresh oregano

1 c pitted dates, coarsely chopped

1 c pitted, brined olives, (a mixture of kalamata, Provencal or other good-quality olives), cut in half lengthwise


Cutlet Prep

Heat oil in a large sauté pan over medium heat until oil is almost smoking. Lightly season turkey cutlets with salt and pepper.

Add turkey cutlets to the pan. Cook 1 to 2 minutes, until nicely browned on one side, then turn and sauté for another 1 to 2 minutes, browning on the second side.

Remove pan from the heat; transfer turkey cutlets to an ovenproof pan and set aside.

Return sauté pan to medium heat and add turkey bacon pieces and onion. Cook, stirring occasionally, for 5 minutes, until onions begin to caramelize.

Reduce the heat to medium-low and add poultry broth, garlic, citrus peels, thyme, oregano, dates, olives and 2 teaspoons black pepper, creating a braising liquid.

Simmer about 15 minutes or until liquid has reduced by about one-half. Remove from heat and pour braising liquid over turkey cutlets. Cover pan tightly with foil.

Bake in a 350 degree F oven for 10 to 15 minutes or until the turkey reaches an internal temperature of 165 degrees F. Hold warm for service.

Discard citrus peels and herb sprigs. Skim off any fat that has risen to the top of the braising liquid.


At point of service, transfer the cutlets onto warm dinner plates. Spoon defatted liquid over the cutlets. Serve warm with mint flavored orzo.