Turkey Cutlets with Bok Choy…

Turkey Cutlets with Bok Choy is a perfect mid-week meal that’s delicious and easy to make. I often pass over the Turkey Cutlets at the store but I bought these Turkey Breast Cutlets at Trader Joe’s in a package of 6 for only $5.49. Great price for a great family meal. My only problem was that they were such a huge hit and I didn’t make enough for the next day!  Next time I’ll buy two packages of these tasty cuts of turkey.

My Turkey Cutlets with Bok Choy recipe combines delicious and tangy Dijon mustard with one of my favorite ingredients…white wine, how could it go wrong? Actually, these are so good you might mistake that you’re eating pork chops! Oh, and the Bok Choy with garlic is a great healthy side dish to combine with the cutlets making a scrumptious and complete mid-week meal!

Believe that you can…and you will!

Ali in the Valley

Turkey Cutlets

Cook Time45 mins

Total Time45 mins

Course: dinner

Servings: 4

Author: Alison Ball


  1. 1 small boneless skinless turkey breast half (about 2 pounds)

  2. Coarse salt and ground pepper

  3. 2 tablespoons olive oil

  4. 2 cups dry white wine such as Sauvignon Blanc

  5. 1/4 cup Dijon mustard

  6. 1/4 cup chopped fresh parsley


Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until about an inch thick. Season with salt and pepper.

In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.

Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes.

Whisk in Dijon mustard; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.

Bok Choy

Cook Time10 mins

Total Time10 mins

Servings: 4

Author: Alison Ball


  1. 2 tablespoons olive oil

  2. 2 medium garlic cloves minced

  3. 1 teaspoon freshly grated ginger from 1/2-inch piece

  4. 1/4 teaspoon red pepper flakes

  5. 1 1/2 pounds bok choy about 2 medium bunches, cleaned, ends trimmed, and cut on the bias into 1-inch pieces

  6. 1 tablespoon soy sauce

  7. 1 tablespoon water

  8. 1/4 teaspoon toasted sesame oil

  9. Salt optional


In a large frying pan with a tightfitting lid, heat the olive oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

Turn off the heat, stir in the sesame oil, and season with salt if desired.

#TurkeyCutlets #slide #BokChoy #Paleo #turkey



Ali  in  the  Valley

Home  Grown  Cooking. Down  to Earth  Living.


© 2019 Ali In The Valley