20-Minute Turkey Cutlets in White Wine and Marjoram Sauce

These turkey cutlets in white wine and marjoram sauce make a quick dinner for two. Brown four lightly floured cutlets in olive oil and butter, then use the same skillet to make a sauce with white wine, chicken stock and marjoram. Return the turkey to the sauce briefly and serve it with gnocchi or rice.

Total timeabout 20 minutes

Serves2

Equipmentone skillet

The recipe in brief

• Season four turkey cutlets and lightly dust one side of each with flour.
• Brown them in olive oil and half the butter for about 4 minutes per side, then move them to a warm plate.
• Make a white wine, chicken stock and marjoram sauce in the same skillet; return the cutlets to finish cooking.

Tender turkey cutlets with a one-pan sauce

Turkey is lean, so aim to cook the cutlets only as long as needed. The lightly floured side helps the sauce thicken a little. After removing the cutlets, loosen the browned bits left in the skillet with white wine, then add the stock, marjoram and remaining butter.

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Ingredients for 2 servings

• 4 turkey cutlets (about 350 g total)
• 20 g butter and 1 tbsp olive oil
• 50 ml white wine
• 100 ml homemade chicken stock (or water)
• 1 tsp dried marjoram (or a pinch of fresh marjoram)
• salt and freshly ground black pepper
• 1 tbsp flour (for lightly dusting the meat)

Method

Prepare the turkey: If needed, pound the cutlets lightly so they are an even thickness. Season both sides with salt and pepper, then lightly dust one side of each cutlet with flour (this will help thicken the sauce later).

Brown the cutlets: Heat the olive oil and half the butter in a skillet. Lay in the cutlets, floured side down. Cook over medium heat for about 4 minutes on each side until they develop a golden-brown crust. Remove them from the skillet and keep warm.

Loosen the browned bits: Pour the white wine into the same skillet. Scrape the bottom with a wooden spoon to release the browned bits. Let the wine simmer for about one minute so it reduces slightly.

Make the sauce: Pour in the chicken stock, add the marjoram and the remaining butter. Stir well until the butter melts and combines with the liquid to make a creamy sauce.

Finish the dish: Return all four cutlets to the sauce and simmer gently for another 3 to 5 minutes, so the flavours come together and the sauce thickens. Serve with gnocchi or rice.

My tips for cooking the turkey and using wine

• I recommend checking the thickest part of the turkey with a food thermometer. For small pieces of poultry, the centre should reach at least 74 °C (165 °F); the cooking times are only a guide.
• One minute of simmering does not necessarily make the wine sauce alcohol-free. It reduces the liquid slightly, but does not guarantee that all the alcohol is removed.

Frequently asked questions

How do I keep turkey cutlets from drying out?

If needed, pound them lightly to an even thickness, cook over medium heat and finish them in the sauce after keeping them warm briefly. Adjust the cooking time to their thickness.

Does any alcohol remain after the wine simmers for a minute?

Some may remain. A minute of simmering does not make the sauce alcohol-free.

How can I check that the turkey is cooked through?

I recommend checking the thickest part with a food thermometer; for small pieces of poultry, the centre should reach at least 74 °C (165 °F).

What should I serve with the cutlets?

The original recipe suggests gnocchi or rice.

20-Minute One-Pan Gnocchi with Tomato Sauce and Mozzarella

There is no separate pot of boiling water in this 20-minute gnocchi recipe. Add fresh potato gnocchi straight to the tomato sauce and let them soften in the skillet. Finish with basil and mozzarella for an easy one-pan dinner for two—no oven needed.

Total time20 minutes

Serves2

Equipmentone skillet

The recipe in brief

• Briefly cook the garlic in olive oil, add the tomatoes and simmer the sauce for about 5 minutes.
• Add the uncooked fresh gnocchi and two tablespoons of water directly to the sauce; cover and simmer for 4–5 minutes.
• Stir in basil and mozzarella, then let the cheese start to melt on the switched-off, still-warm burner.

Gnocchi cooked directly in the sauce

After the tomato sauce has reduced slightly, tip in the fresh, uncooked gnocchi. They soften under the lid without being boiled in a separate pot. The basil and mozzarella go in at the end, and unlike baked gnocchi, this version does not need an oven.

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Ingredients for 2 servings

• 500 g fresh potato gnocchi
• 400 g canned peeled tomatoes, tomato purée (passata) or diced tomatoes in their own juice
• 1 garlic clove
• 2 tbsp olive oil
• a few fresh basil leaves
• 1 pack mini mozzarella balls or sliced regular mozzarella
• a pinch each of salt, pepper and sugar

Method

Make the sauce: Heat the olive oil in a large skillet. Add the chopped garlic and cook for just a few seconds. Immediately add the peeled tomatoes (lightly crush them with a fork first), tomato purée (passata) or diced tomatoes in their own juice.

Season: Add the salt, pepper and a pinch of sugar to soften the tomato acidity. Simmer the sauce over medium heat for about 5 minutes, until it reduces and thickens slightly.

Cook the gnocchi in the sauce: Add the uncooked gnocchi directly to the hot sauce; there is no need to boil them in water first. Add two tablespoons of water, stir and cover with a lid. Simmer for about 4–5 minutes, stirring once during that time. The gnocchi will absorb the flavour of the sauce and soften completely.

Add the cheese and basil: When the gnocchi are soft, uncover the skillet and stir in the torn fresh basil leaves and the halved mini mozzarella balls, or pieces of regular mozzarella.

Finish: Leave the skillet on the switched-off but still-warm burner for one minute, so the mozzarella starts to melt and become stretchy. Serve immediately.

A small tomato sauce tip

If you choose tomato purée, use pourable passata rather than concentrated tomato paste. The fresh gnocchi need enough sauce to cook under the lid as described.

Frequently asked questions

Do I need to boil the gnocchi separately?

No. Add the fresh potato gnocchi to the hot tomato sauce without boiling them first, then cover and simmer for about 4–5 minutes.

Which tomato base can I use?

Use peeled tomatoes, pourable tomato purée (passata) or diced tomatoes in their own juice, as listed in the recipe.

Do I need an oven to melt the mozzarella?

No. After adding the basil and mozzarella, leave the skillet on the switched-off but still-warm burner for one minute.

How many does the recipe serve?

The ingredient amounts serve two people, and the recipe takes about 20 minutes.

25-Minute One-Pan Chicken with Zucchini and Pesto

This 25-minute one-pan chicken with zucchini and pesto is an easy dinner for two with very little cleanup. Brown the bite-sized chicken pieces first, then cook the zucchini, cherry tomatoes and garlic in the same skillet. Stir in the Genovese pesto only at the end, with the heat off or very low.

Total time25 minutes

Serves2

Equipmentone skillet

The recipe in brief

• Cut the chicken into bite-sized pieces, the zucchini into half-moons and the cherry tomatoes in half.
• Brown the chicken, transfer it to a plate, then cook the zucchini, garlic and tomatoes in the same skillet.
• Return the chicken to the skillet and stir in the pesto with the heat off or very low.

A quick chicken dinner with just one skillet

Cooking the zucchini in the same skillet as the chicken keeps the browned pan juices in the dish. Add the garlic and cherry tomatoes towards the end of the vegetable cooking time. The pesto goes in last, after the cooked chicken returns to the skillet and the heat is switched off or reduced to a minimum.

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Ingredients for 2 servings

• 1 large chicken fillet (about 350 g)
• 2 small young zucchini
• 100 g cherry tomatoes
• 2–3 heaped tbsp Genovese pesto
• 1 garlic clove (pressed)
• olive oil, salt and pepper

Method

Prepare the ingredients: Cut the chicken fillet into bite-sized pieces (cubes or strips). Wash the zucchini and slice them into half-moons about half a centimetre thick. Cut the cherry tomatoes in half.

Cook the chicken: Heat one tablespoon of olive oil in a large skillet. Add the chicken pieces and season them with salt and pepper. Cook over medium to medium-high heat for about 7 to 10 minutes, until golden brown on all sides and fully cooked. Transfer the chicken to a plate for the moment.

Cook the vegetables: Add a little more oil to the same skillet without washing it; the tasty juices from the chicken are still there. Add the sliced zucchini and cook, stirring, for 4–5 minutes until they take on some colour. Towards the end, add the pressed garlic and cherry tomatoes, allowing the garlic to become fragrant.

Combine and finish: Return the cooked chicken to the skillet. Turn off the heat (or reduce it to the lowest setting), then add 2 to 3 tablespoons of pesto. Mix well. Tip: Do not cook the pesto for long: the basil quickly loses its freshness and can turn bitter. The heat of the dish is enough to bring the flavours together.

Serve: Serve on its own or with a piece of fresh bread.

Cooking and pesto tips

• The 7–10 minute cooking time is a guide; it depends on the size of the chicken pieces. Browning alone does not confirm that the centre is cooked. For small pieces of poultry, Slovenia's National Institute of Public Health recommends a centre temperature of at least 74 °C for 15 seconds.
• Stir in the pesto with the heat off or very low, as described in the method.

Frequently asked questions

How long does this one-pan chicken take?

The dinner for two takes about 25 minutes. The actual chicken cooking time depends on the size of the pieces.

When should I add the pesto?

Add it after returning the cooked chicken to the vegetables, with the heat switched off or reduced to the lowest setting.

How do I check that the chicken is cooked?

Do not rely on browning alone. For small chicken pieces, use a food thermometer to check that the centre has reached at least 74 °C for 15 seconds.

What can I serve with it?

Serve the skillet dish on its own or with a piece of fresh bread, as in the original recipe.

White Fish with Fennel and Cherry Tomatoes – 20-Minute Dinner

White fish with fennel: This light one-pan fish dinner combines tender white fish with thinly sliced fennel, juicy cherry tomatoes, garlic and a small splash of dry white wine. It is simple enough for a busy evening and ready in about 20 minutes.

The fennel softens first and creates an aromatic base, while the tomatoes release enough juice to help gently steam the fish under the lid. There is no need to turn the fillets, which makes the method particularly easy.

White Fish with Fennel and Cherry Tomatoes

A light fish skillet with tender fennel, juicy tomatoes and a splash of white wine.

Preparation time: 20 minutesServes: 2Difficulty: easy (2/5)

Ingredients

• 300 g white fish fillet (hake, sea bream or sea bass – fresh or thawed)
• 1 small fennel bulb
• 150 g cherry tomatoes (halved)
• 1 garlic clove (thinly sliced)
• 50 ml dry white wine
• 2 tablespoons olive oil
• 1 pinch ground nutmeg
• salt and pepper

Instructions

1. Pat the two fish fillets dry with a paper towel, then season both sides with salt, pepper and a pinch of ground nutmeg.
2. Cut off the upper green stalks and the tough bottom of the fennel bulb. Cut the bulb in half and slice it as thinly as possible.
3. Heat 2 tablespoons of olive oil in a large, deep frying pan with a lid over medium heat. Add the sliced fennel and cook for 4–5 minutes, until it softens slightly.
4. Add the sliced garlic and halved cherry tomatoes. Cook for another 2 minutes, until the tomatoes release some of their juice.
5. Pour 50 ml of dry white wine into the pan and allow part of the liquid to evaporate while it bubbles, about 1 minute.
6. Reduce the heat to low. Make a little space among the vegetables and place the two fish fillets in the pan.
7. Cover the pan with the lid and gently cook everything for 8–10 minutes over low heat. There is no need to turn the fish during cooking.
8. When the fish is opaque and flakes easily with a fork, the dish is ready. Serve directly from the pan.

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Cooking tip

Slice the fennel very thinly so it has time to soften before the fish goes into the pan. Once the fillets are added, keep the heat low and cover the pan. The trapped steam and vegetable juices cook the fish gently without turning it.

Frequently asked questions

Which white fish can I use?

Hake, sea bream and sea bass all work well. The fillet can be fresh or completely thawed before cooking.

Do I need to turn the fish?

No. The covered pan traps steam, allowing the fillets to cook evenly without being turned.

How do I know when the fish is cooked?

The flesh should be opaque and separate easily into flakes when gently tested with a fork.

Why should the fennel be sliced very thinly?

Thin slices soften within a few minutes and create a tender base without remaining firm at the end of cooking.

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This 20-minute fish dinner is light but full of flavour from the fennel, tomatoes, garlic and wine. Because the covered pan does most of the work, it is also a practical choice for a busy evening.

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