Community recipe
Skillet Tuscan Turkey Cutlets with White Beans and Burst Tomatoes
Tender turkey cutlets are lightly dusted, quickly seared, and finished in a glossy lemon-rosemary pan sauce with creamy white beans, wilted spinach, and juicy burst tomatoes. It is a one-skillet supper with weeknight speed and restaurant-style flavor.
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 600 g turkey cutlets, patted dry
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 30 g all-purpose flour
- 3 tbsp olive oils
- 3 garlic cloves, minced
- 300 g cherry tomatos
- 2 tsp fresh rosemary, finely chopped
- 400 g cannellini beans, drained and rinsed
- 240 ml low-sodium chicken broth
- 120 g baby spinaches, rinsed and dried
- 1 lemon, halved
Make it
Instructions
- 01
Prepare the cutlets and skillet
Set a large, deep skillet, tongs, a cutting board, and a shallow plate near the stovetop. Pat 600 g turkey cutlets completely dry with paper towels. Season both sides with 1 tsp kosher salt and 0.5 tsp black pepper. Spread 30 g all-purpose flour on the plate and turn the cutlets in it, shaking off excess. Wash and dry the tomatoes, rinse the spinach, drain and rinse the beans, peel and mince the garlic, and halve the lemon; keep everything ready beside the stove. Do not wash raw poultry in the sink.\n\n| Why: Drying and lightly flouring the cutlets promotes even browning while organized prep keeps raw-poultry handling safe and efficient.
- 02
Sear the turkey
Heat the skillet over medium-high heat for 2 minutes. Add 3 tbsp olive oil and swirl until it looks fluid and shimmers. Arrange the cutlets in a single layer without crowding; work in two batches if needed. Cook for 2–3 minutes per side, turning when the underside is deep golden and releases easily. Transfer the browned cutlets to a clean plate; they do not need to be fully cooked yet.\n\n| Why: A hot, lightly oiled pan creates a flavorful crust without overcooking the thin cutlets.
- 03
Build the aromatic tomato base
Reduce the heat to medium. Add 3 garlic cloves, minced, and stir for 30 seconds until fragrant but not browned. Add 300 g cherry tomatoes and 2 tsp fresh rosemary, chopped. Cook for 4–5 minutes, stirring occasionally, until the tomato skins wrinkle and several tomatoes burst, releasing their juices.\n\n| Why: Gentle cooking blooms the garlic and rosemary, while burst tomatoes form the bright foundation of the pan sauce.
- 04
Finish the skillet sauce
Stir in 400 g cannellini beans, drained and rinsed, and 240 ml low-sodium chicken broth. Nestle the seared cutlets and any plate juices into the skillet. Bring the liquid to a gentle simmer, then cook uncovered for 5–7 minutes, turning the cutlets once, until the thickest piece reaches 74°C / 165°F and the sauce lightly coats a spoon. Fold in 120 g baby spinach in handfuls and cook for 1–2 minutes until wilted. Remove the skillet from the heat and squeeze 1 lemon over the sauce. Taste and add a small pinch more salt or pepper only if needed.\n\n| Why: The broth loosens the browned fond, beans add satisfying creaminess, and the final lemon and spinach keep the rich skillet balanced and fresh.
- 05
Rest and serve
Let the skillet rest off the heat for 3 minutes so the juices settle and the sauce thickens slightly. Spoon the beans, tomatoes, and spinach onto four warm plates, then place a turkey cutlet on each portion and ladle the pan sauce over the top. Serve immediately while the cutlets are hot and the greens are vivid.\n\n| Why: A brief rest improves juiciness and gives the sauce time to cling to every bite.
