Turkey cutlets are thin, boneless turkey breast cutlets that make for a quick and easy dinner. Baking turkey cutlets is a simple and healthy cooking method that results in juicy, delicious meat in under 30 minutes.
With just a few basic ingredients and minimal prep, you can have a nutritious meal on the table in no time. Read on to learn how to bake turkey cutlets to tender, golden brown perfection.
Getting Started
Turkey cutlets are readily available at most grocery stores often in the refrigerated poultry section. When selecting cutlets, choose those that are evenly sized and uniform in thickness about 1/4 to 1/2 inch thick. This will help them cook evenly.
For two servings. you’ll need
- 2 turkey breast cutlets (about 1/2 pound total)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or rosemary
- 1 teaspoon paprika
- 1 tablespoon breadcrumbs (optional)
Before baking, pat the turkey cutlets dry with paper towels. Then, brush them lightly with olive oil on both sides and season them with salt, pepper, dried herbs, and paprika. The oil and seasonings help add flavor and moisture.
If desired, sprinkle some breadcrumbs on top of the cutlets before baking for extra crunch.
Baking Technique
Preheating the oven is key for properly baked turkey cutlets. Preheat to 400°F, which will yield a nice golden exterior while keeping the interior moist.
Line a rimmed baking sheet with parchment paper or foil. This prevents sticking. Place the seasoned cutlets on the baking sheet without overcrowding.
Bake for 15 to 20 minutes, flipping halfway through, until the cutlets are completely cooked through. The cutlets should register 165°F on an instant-read thermometer. Baking time may vary slightly based on thickness.
While baking, you can brush the cutlets with a bit more olive oil or melted butter for added moisture and flavor.
Ensure Proper Doneness
Since turkey cutlets are lean, they can dry out quickly if overcooked. That’s why using an instant-read thermometer is recommended to check for proper doneness.
The minimum safe internal temperature for turkey is 165°F. When poked with a fork, the juices should run clear with no traces of pink.
If unsure, it’s always better to err on the side of slightly undercooked when dealing with lean meats like turkey cutlets. You can then return them to the oven for a minute or two more if needed.
Lock in Moisture and Flavor
There are a few easy tricks to keep turkey cutlets exceptionally moist and packed with flavor:
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Brush with oil or butter: Coating the cutlets with oil or melted butter before and during baking bastes them and seals in moisture.
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Let rest before serving: Allowing the cooked cutlets to rest for 5 minutes before cutting into them allows juices to redistribute throughout the meat.
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Use a meat mallet: Gently pounding the cutlets with a meat mallet tenderizes the meat.
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Marinate ahead of time: Marinating the cutlets for 30 minutes to an hour in an oil-based marinade boosts both flavor and juiciness.
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Cook to proper doneness: As mentioned, be careful not to overcook turkey cutlets to avoid dry meat.
Cooking Variations
While baking is a quick, easy turkey cutlet cooking method, there are other tasty preparation techniques to try:
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Pan-seared – Cook cutlets in a skillet over medium-high heat until browned and cooked through.
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Grilled – Get nice grill marks and smoky flavor by cooking over a hot grill.
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Breaded – For crispy cutlets, coat with breadcrumbs or panko before pan-frying.
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Sauteed – Cook cutlets in a skillet with a bit of oil or butter until lightly browned.
No matter which variation you choose, turkey cutlets make for a fast, healthy dinner option the whole family enjoys. With the right seasoning and cooking method, you’ll have juicy, delicious baked turkey cutlets on the table in no time.
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Serves 6 or more if serving small eaters under 4 years of age
I make a platter of these crumb-coated baked morsels for the kids when they come over because I know they will enjoy them and be nourished. But I notice most of the adults take a piece too. The cutlets have the crunchy appeal of fast-food style fried “nuggets” and “fingers,” but they are better in every way.
- 2 pounds turkey breast cutlets or “tenders,” or skinless, boneless chicken breasts
- 1/4 teaspoon salt
- 3 plump garlic cloves, sliced
- 3 tablespoons extra-virgin olive oil plus more for drizzling on the cutlets
- 1 to 2 tablespoons unsalted butter (for the baking sheet)
- For the Cheesy Crumbs
- 1/2 cup dried bread crumbs
- 3/4 cup Grana Padano, freshly grated
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
1. Rinse and dry the breast pieces and trim off all fat and tendons. Slice the meat (with the grain rather than across it) in strips roughly 2 inches wide and 4 inches long: you should get 10 to 15 pieces. Pound thick or uneven pieces, if necessary, with a meat mallet or other heavy flat object so they are an even 1/2- to to 2/3-inch thick.
2. Put the strips in a bowl and toss them with the salt, garlic slices, and olive oil. Let them marinate for at least 15 minutes, though preferably 30 minutes, at room temperature.
3. Meanwhile, set a rack in the upper third of the oven—nearer to the top for browning—and heat it to 425°F.
4. Toss and stir together the bread crumbs, grated cheese, parsley, 2 tablespoons of olive oil, and 1/4 teaspoon of salt until thoroughly blended. Lightly butter the baking sheet.
5. When the meat has marinated, lift out a few pieces and pick off the garlic slices. Drop the strips in the crumbs and roll them around, then pick them up one by one and press the crumbs so they stick to the meat on both sides. Try a one-hand technique: scoop up a turkey strip and crumbs in the palm of your hand, then close your fingers and squeeze tight.
6. Lay the coated strips flat on the baking sheet spaced at least a 1/4 inch apart. If you see bare spots of meat, press on a few of the remaining crumbs. Drizzle a bit more olive oil on each strip and put the pan in the oven.
7. Bake for 8 minutes. Rotate the sheet back to the front, and bake for another 8 minutes or until the crumbs are golden brown on top and the meat is cooked through but still moist. Cut a piece open to check doneness. If the crumbs are browning quickly while the meat is still uncooked, set the tray lower in the oven and/or lay a sheet of foil on top of the cutlets. Don’t let them overcook, and move them to a platter as soon as they come out of the oven so they don’t dry out on the hot baking sheet.
8. Serve hot or warm. They are still very good reheated and make great sandwiches.
Kids Can:
Help pound turkey cutlets; blend together the ingredients for cheesy bread crumbs; butter the baking sheet; coat the cutlets in breadcrumbs (be sure to wash your hands carefully after touching the raw meat!) by tossing the strips in the bowl and patting them so the bread crumbs stick; and place the breaded tenders on the buttered baking sheet.
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Sauteed Turkey Cutlets With Olive Oil, Pepper and Salt : Farm Fresh Foods
FAQ
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