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 breast cutlets can make for a quick, easy and delicious weeknight dinner When properly prepared, turkey cutlets are tender and juicy on the inside with a flavorful, browned exterior. Follow these tips for cooking cutlets that your family will request time and time again
What are Turkey Breast Cutlets?
Turkey breast cutlets are thin slices of boneless, skinless turkey breast They are typically around 1/2-inch thick but can sometimes be pounded thinner The uniform thinness allows the cutlets to cook quickly, in just a few minutes on each side.
Turkey cutlets contain very lean meat without any bones or skin. A 3 ounce serving provides 25 grams of protein with just 1 gram of saturated fat. Due to their convenience, healthfulness and versatility, turkey cutlets are growing in popularity for home cooks.
Buying Turkey Cutlets
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Turkey cutlets can be found pre-packaged in the refrigerated meat section of most grocery stores. They are often sold in packs of 4 to 6 cutlets.
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Look for cutlets that are around 1/2 inch thick with smooth, even surfaces. Avoid those with irregular, ragged edges which indicate poorer quality.
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For better flavor and texture, choose thicker cutlets and pound them yourself to the desired thinness. Place between sheets of plastic wrap or wax paper and use a meat mallet or rolling pin to gently pound to about 1/4-1/2 inch thickness.
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For the best results, take cutlets from the freezer and thaw in the refrigerator overnight before cooking.
Seasoning Turkey Cutlets
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Simple seasoning of just salt and pepper can work well, but herbs, spices and other seasoning will add lots of flavor.
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Common herbs used for turkey include rosemary, thyme, sage, oregano, and parsley. Spices like garlic powder, onion powder, paprika and cumin also pair nicely.
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Seasonings can be sprinkled directly onto the cutlets, or combine with just a bit of oil to make a wet rub. Coat both sides of cutlets with seasoning mixture.
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Let seasoned cutlets rest at room temperature for 15-30 minutes before cooking so that flavors are absorbed into the meat.
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Marinating cutlets for a few hours, or up to overnight, will further boost flavor. Just avoid using too much acidic marinade which can start to chemically “cook” the meat.
Cooking Turkey Cutlets
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Heat 1-2 tablespoons of olive oil or avocado oil in a large skillet over medium-high heat. Choose a heavy pan that will heat evenly.
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When oil shimmers, add cutlets in a single layer without overcrowding. Use two skillets or cook in batches if needed.
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For 1/2 inch thick cutlets, cook for approximately 2-3 minutes per side. Thinner cutlets may need only 1-2 minutes per side.
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Flip cutlets gently with tongs or a thin spatula. Avoid poking or piercing the meat which can lead to moisture loss.
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Cook just until golden brown and meat registers 160°F on a meat thermometer. The center should still look slightly pink. Do not overcook.
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Transfer cooked cutlets to a clean plate. Tent loosely with foil to keep warm while making an easy pan sauce (see below).
Make a Fast Pan Sauce
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After removing cutlets, pour off any excess grease from the skillet.
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Add a couple tablespoons of chicken or vegetable broth and use a wooden spoon to scrape up any browned bits stuck on the bottom.
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Pour in 1/4 cup white wine, chicken or vegetable broth. Bring to a gentle simmer.
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Stir in minced garlic, herbs, capers, lemon juice or any other desired flavorings.
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Reduce the liquid slightly, then remove pan from heat and stir in 1-2 tablespoons cold butter to finish the sauce.
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Return cutlets to skillet and turn to coat with the sauce before serving.
Serving Suggestions
There are endless possibilities for serving turkey cutlets. Here are some tasty options:
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Serve cutlets with mashed, roasted or sautéed potatoes or rice.
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Pair with simply roasted vegetables like Brussels sprouts, broccoli or asparagus.
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Toss cutlets with greens and tomato for a healthy salad.
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Layer cutlets with cheese, tomato sauce and pasta for an easy parmesan.
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Stuff cutlets with pesto, mozzarella and sun-dried tomatoes, then roll up and bake.
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Slice cooked cutlets and use in sandwiches, wraps or flatbread pizzas.
With proper preparation and seasoning, turkey breast cutlets can make for a delicious and satisfying meal any night of the week. Follow these tips for ensuring your cutlets are full of flavor with a tender, juicy interior. Then get creative with fun serving suggestions to please the whole family. Enjoy!
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.
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.
Sauteed Turkey Cutlets With Olive Oil, Pepper and Salt : Farm Fresh Foods
FAQ
Do you wash turkey cutlets?
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Do you bake turkey breast covered or uncovered?