Baked Turkey Cutlets with Roasted Broccoli

Baked Turkey Cutlets with Roasted Broccoli

Turkey cutlets are a great alternative to eating chicken breast everyday.  If you are like us, chicken is a staple on our weekly dinner menu, and sometimes it’s nice to switch things up. Since I’m not a huge red meat fan, and I tend to like leaner meats, baked turkey cutlets with roasted broccoli is a great substitute.

A great add-on to this recipe is gravy. My husband prefers the Pioneer Brand gluten-free brown gravy mix and it is super easy to make. It’s available on Amazon in bulk or you can purchase at your local grocery store. The instructions are right on the package and only require water. This gravy brand is gluten-free, but it does contain dairy so substitute with this gluten & dairy-free gravy recipe if necessary.


Baked Turkey Cutlets with Gluten-Free Gravy

Baked Turkey Cutlets with Pioneer Brand Gluten-Free Brown Gravy


Another great pairing with this meal is an Oregon Pinot Noir. We tried the Rainstorm Pinot Noir which is a 50/50 blend from vineyards in Willamette and Umpqua Valleys, Oregon. I am definitely not a wine connoisseur, but Willamette Valley is considered one of the premier producing areas of Pinot Noir in the world.

Shopping List

  • 1 lb. turkey cutlets (I get mine at Trader Joe’s in the fresh meat section and prefer buying the thinnest possible)
  • Non-stick cooking spray (I get the Trader Joe’s Spanish Organic Extra Virgin Olive Oil Spray)
  • 12 oz. bag of organic broccoli florets (I get mine at Trader Joe’s)
  • 2 tablespoons of olive oil
  • Camp Mix Original Seasoning (sold on their website or on Amazon, I get mine at our local butcher shop. You can also just use salt, pepper, and garlic salt)
  • 1 packet of Pioneer Brand gluten-free brown gravy mix (optional)



  • Preheat oven to 415°
  • Line a cookie sheet with foil
  • Spray the foil lightly with non-stick cooking spray (optional)
  • Lay the cutlets flat and sprinkle with camp mix
  • Bake for 15 minutes or internal temperature is 165° (15 minutes is the correct time for the thinner cutlets, you will need to add time depending on the thickness of the meat you purchase)


  • Preheat oven to 415°
  • Line a cookie sheet with foil
  • In a large Ziploc bag, combine broccoli and 2 TBSP of olive oil. Close the bags and shake until oil is evenly distributed
  • Lay the broccoli on the cookie sheet and sprinkle camp mix evenly over all the florets
  • Bake for 15-20 minutes then serve

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