This turkey cutlet recipe features thin slices of panko-crusted turkey pan-fried until golden brown. Truly crispy and juicy, they cook in just 10 minutes.
Whether you want a healthy, low-fat protein or a fast and delicious dinner that requires minimal prep time, my turkey cutlets recipe is one for the books!
Yes, we are cooking turkey outside of the holiday season, and yes, it’s amazing. These crispy cutlets have the perfect balance of flavors from the subtle seasoning and parmesan-panko crust, and the meat is always juicy and moist.Table of Contents
Turkey cutlets are a quick and easy protein that can be cooked in minutes right in a skillet on your stovetop Unlike cooking a whole turkey which takes hours, pan-seared turkey cutlets provide a fast weeknight dinner solution With just a few ingredients and simple techniques, you’ll have tender, delicious turkey cutlets coming off your pan in no time.
What Are Turkey Cutlets?
Turkey cutlets are thin slices of meat cut from the turkey breast. They are usually around 1/2 inch thick. The leanness of the cut means the cutlets cook quickly, making them an ideal choice for fast meals.Turkey cutlets can be found pre-packaged in the refrigerated meat section at most grocery stores. Of course, you can also ask your butcher to slice some fresh turkey breast for you.
Advantages of Cooking Turkey Cutlets in a Pan
There are a few reasons why cooking turkey cutlets in a pan is a great option:
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Quick cooking time – Pan-searing takes just a few minutes per side to cook the cutlets through. The thinness of the meat means it cooks fast.
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Browning and crisping – The hot pan surface browns and crisps up the exterior of the cutlets for delicious flavor.
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Easy technique – All you need is a skillet and a few minutes of active cooking time to pan-sear Much simpler than roasting a whole turkey!
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Weeknight friendly – Total cook time from start to finish is only about 10-15 minutes. Perfect for getting dinner on the table quickly any night of the week.
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Adds flavor – The cutlets can be seasoned before pan-searing and/or cooked with aromatics right in the pan for extra flavor.
Tips for Perfect Pan-Seared Turkey Cutlets
Follow these tips for tender, juicy turkey cutlets with crisp browned exteriors every time you cook them in a pan:
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Pat the cutlets dry before seasoning. Dry meat will brown better than wet meat in the pan.
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Use a heavy skillet like cast iron or stainless steel. Heftier pans maintain even heat for better browning.
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Get the pan hot before adding the cutlets. Heat your pan over medium-high heat until very hot.
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Don’t crowd the pan. Cook the cutlets in a single layer with space between each piece. Cook in batches if needed.
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Let the cutlets sear before moving them. Give them 2-3 minutes per side to brown.
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Check internal temperature with a meat thermometer to ensure doneness, Turkey is safe to eat at 165°F
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Let rest for 5 minutes before slicing to allow juices to redistribute.
Simple Seasonings for Turkey Cutlets
Turkey cutlets have a mild flavor on their own, which makes them the perfect canvas to pair with all sorts of herbs, spices, aromatics, and sauces. Here are some easy seasoning ideas:
- Lemon pepper, thyme, and garlic
- Italian seasoning and parmesan
- Chili powder, cumin, garlic, and lime
- Rosemary, sage, and garlic
- Jerk seasoning and sliced scallions
You can rub the seasonings directly onto the cutlets before pan-searing, or sauté aromatics like garlic and herbs right in the pan and then cook the turkey in it. Get creative with your own favorite flavor combinations!
Putting It All Together – Step by Step Method
Follow these simple steps for foolproof pan-seared turkey cutlets:
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Pat the turkey cutlets dry with paper towels.
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Season the cutlets on both sides with salt, pepper, and any other spices or herbs you desire.
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Heat oil in a skillet over medium-high heat until very hot.
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Add the cutlets in a single layer without overcrowding.
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Cook for 2-3 minutes until browned. Flip and cook another 2-3 minutes on the second side.
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Check internal temperature to ensure they are cooked through to 165°F.
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Transfer to a plate and let rest for 5 minutes before serving.
And that’s it – simple pan-seared turkey cutlets ready in about 10-15 minutes! Serve them up with side dishes like mashed potatoes, roasted veggies, or a fresh salad for an easy weeknight meal.
Flavorful Sauces and Toppings for Cutlets
Take your pan-seared turkey cutlets to the next level with any of these quick sauces and flavorful toppings:
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Pan gravy – Make a simple pan gravy by cooking aromatics in the skillet after removing the cutlets, then whisking in broth and thickening with a starch.
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Mustard sauce – Whisk together Dijon mustard, maple syrup, thyme, garlic, and olive oil for an easy sauce.
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Chimichurri – Fresh herb sauce with parsley, cilantro, garlic, olive oil, and vinegar.
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Compound butter – Flavored butters are easy to top cutlets with. Try combinations like garlic herb, lemon pepper, or chili lime.
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Sautéed mushrooms – Cook sliced mushrooms in the pan drippings for quick sautéed mushrooms.
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Caramelized onions – Sweet, savory topping that packs a flavor punch.
With so many options for seasoning and sauces, you could enjoy different flavor turkey cutlets every night of the week!
Full Turkey Cutlet Recipes to Try
Here are a couple delicious complete recipes for pan-seared turkey cutlets:
Lemon Thyme Turkey Cutlets
Ingredients:
- 1 lb turkey cutlets
- 2 Tbsp olive oil
- 1 Tbsp butter
- 2 lemons, sliced
- 6 sprigs fresh thyme
- 1⁄2 tsp garlic powder
- Salt and pepper
Instructions:
- Heat oil and butter in a skillet over medium-high heat.
- Add lemon slices to the pan.
- Season cutlets with garlic powder, salt, and pepper. Add to pan.
- Cook 2-3 minutes per side until browned and 165°F.
- Garnish with fresh thyme.
Turkey Cutlets with Mushroom Pan Sauce
Ingredients:
- 1 lb turkey cutlets
- 1 Tbsp olive oil
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1⁄4 cup white wine or chicken broth
- 1 Tbsp butter
- 2 Tbsp chopped parsley
Instructions:
- Season turkey cutlets with salt and pepper.
- Heat oil in a skillet over medium-high heat and cook cutlets 2-3 minutes per side. Remove and tent with foil.
- Add mushrooms and garlic to the pan. Sauté 3 minutes.
- Add wine and simmer until reduced by half.
- Stir in butter and parsley until glossy.
- Add turkey back to pan to coat in sauce before serving.
Cooking Juicy, Delicious Turkey Has Never Been Easier
Turkey cutlets are an easy, everyday cut of turkey that is perfect for fast pan-searing. With just a few minutes of cooking time, a hot skillet, and your choice of flavors, you can enjoy delicious turkey cutlets any night of the week. Experiment with different seasonings and sauce ideas for endless variety. Pan-seared turkey cutlets will quickly become a staple in your weeknight dinner rotation.
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How to make crispy turkey cutlets
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Season the turkey: Season both sides of the cutlets with salt, pepper, and oregano.
Step 2- Prepare the dredging station: Grab three bowls. Put flour in one, beaten eggs in the second, and panko and parmesan in the third bowl.
Step 3- Dredge the cutlets: Heat oil and butter in a large skillet over medium-high heat. Dredge each cutlet in flour, then the beaten eggs, and finally in the breadcrumbs. Shake off any excess.
Step 4- Fry the turkey: Cook the cutlets for 3 minutes on each side until golden brown. Serve the cutlets with a side dish of your choice and enjoy!
While I prefer to pan-fry the cutlets, I’ve also tested this recipe both in the oven and in the air fryer with one simple tweak. Here is how you’d cook them using those methods:
Air fryer method: It’s an almost identical process to my air fryer chicken cutlets. Place the prepped cutlets in the basket of an air fryer. Air fry them at 400F for about 20 minutes or until the internal temperature reaches 165F.
Oven baked method: To cut down on fat and calories, transfer the breaded cutlets to a baking sheet lined with parchment paper and bake them at 400F for 20 minutes.
- Use other cuts of turkey. If you can’t find turkey cutlets, you can swap them for thinly sliced turkey tenderloin. It’s also from the breast but is boneless and skinless (unlike turkey breast, which is usually bone-in).
- Don’t crowd the pan. If necessary, fry in batches. Adding too many cutlets to the pan will drop the temperature of the oil, and the cutlets will take longer to cook.
- You’ll know the turkey is fully cooked once it reaches an internal temperature of 165F. Use a meat thermometer to check.
- Drain the cutlets on a wire rack, as it prevents the cutlets from becoming soggy, but a paper towel-lined plate will work, too.
- Add seasonings to the flour mixture, like paprika, garlic powder, onion powder, or cayenne for a spicy kick.
- Dry the cutlets. Before dredging them in flour, pat each cutlet dry with a paper towel. This will help the breading stick even better.
What to serve with these
To store: Wrap the cutlets tightly in plastic wrap, then store them in the refrigerator for up to 3-4 days.
To freeze: Place the cooled cutlets in a ziplock bag and store them in the freezer for up to 6 months.
Reheating: Reheat your cutlets in an oven turned to 350F for 5-7 minutes or until fully reheated.
Why I love this recipe
- Minimal prep time. A few minutes of hands-on time will quickly pay off, and you’ll be out of the kitchen before you know it.
- The best texture. Crispy and crunchy on the outside, juicy and moist meat in the middle, no wonder my family requests it at least once a week.
- Quick and easy. From prep to plate, these cutlets cook in under 10 minutes.
- It’s foolproof. Even if you’re not the one who does all the cooking, I guarantee you’ll have no trouble getting this dish to turn out perfectly.
- Turkey breast cutlets. Sometimes referred to as turkey chops. Make sure each cutlet is the same level of thickness so they cook at the same time. If they’re not, wrap them in plastic wrap and pound them with a meat mallet until they are.
- Salt and black pepper. To taste.
- Oregano. For an extra flavor boost. I preferred dried herbs to fresh ones since they won’t burn when frying the cutlets.
- Eggs. So the breading sticks to the cutlets.
- Flour. To dredge the turkey in. Flour helps with browning and provides an extra barrier of protection to keep the turkey juicy.
- Panko breadcrumbs. For the irresistible crispy exterior. Standard bread crumbs will also work or even flavored ones, like Italian seasoning bread crumbs.
- Parmesan cheese. This secret ingredient gets mixed with the panko and adds an extra layer of flavor.
- Oil. For frying the turkey. Opt for a high smoke point oil like avocado oil or canola oil.
- Butter. For frying the turkey also. I like to use both since the oil keeps the butter from burning while the butter adds more flavor.
Sauteed Turkey Cutlets With Olive Oil, Pepper and Salt : Farm Fresh Foods
FAQ
Can you cook turkey in a pan?
Can you cook a turkey breast in a pan without a rack?
What are turkey cutlets made of?