Turkey Cutlets with Pancetta-Sage Sauce

Enjoy a turkey dinner on a weeknight or for a smaller Thanksgiving party with this simple dish. Serve with mashed potatoes or egg noodles.


4 servings (serving size: about 4 ounces turkey and about 2 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 269
Caloriesfromfat 31 %
Fat 9.1 g
Satfat 5 g
Monofat 2.7 g
Polyfat 0.8 g
Protein 43.1 g
Carbohydrate 0.8 g
Fiber 0.0 g
Cholesterol 126 mg
Iron 2.2 mg
Sodium 595 mg
Calcium 28 mg


1 1/2 pounds turkey breast cutlets (about 8 cutlets)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/3 cup thinly sliced pancetta (about 1 ounce)
2 tablespoons thinly sliced fresh sage
3/4 cup white wine
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons butter, cut into small pieces


1. Sprinkle turkey evenly with salt and pepper. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add half of turkey to pan; cook 1 minute on each side or until browned and done. Repeat procedure with remaining turkey; keep warm.

2. Add pancetta and sage to pan; cook 3 minutes or until pancetta is browned, stirring occasionally. Add wine; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes). Add broth; bring to a boil. Cook until reduced to about 2/3 cup (about 2 minutes). Remove pan from heat; stir in butter. Serve with turkey.

Cynthia Nims,

Cooking Light

November 2008
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