Turkey Cutlets with Coleslaw

Adding the olive oil to the pan after it's hot keeps it from smoking.

Yield: 4 servings (serving size: about 3 ounces turkey, 1 cup coleslaw, and about 1 1/2 teaspoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 25%
  • Fat: 5.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 30g
  • Carbohydrate: 9.4g
  • Fiber: 2.7g
  • Cholesterol: 73mg
  • Iron: 2.1mg
  • Sodium: 576mg
  • Calcium: 68mg


  • Coleslaw:
  • 3 tablespoons orange juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoons light mayonnaise
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 (16-ounce) package cabbage-and-carrot coleslaw
  • Turkey:
  • 1 pound turkey cutlets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1/3 cup water


  1. Combine first 6 ingredients in a large bowl. Add coleslaw; toss to coat.
  2. Heat a large skillet over high heat. Sprinkle both sides of cutlets evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan. Add turkey, and cook 3 minutes on each side or until done. Remove from pan.
  3. Add water to pan; bring to a simmer, scraping pan to loosen browned bits. Pour sauce over the cutlets. Serve with coleslaw.
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