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 versatile and delicious ingredient that can be used in a variety of dishes. But what exactly are turkey cutlets? This complete guide will explain everything you need to know about turkey cutlets including what they are how to cook them, and delicious recipe ideas.
What Are Turkey Cutlets?
Turkey cutlets are thin, boneless slices of turkey breast meat. They are sometimes also referred to as turkey scaloppine, turkey chops, or turkey scallops.
Turkey cutlets are an extremely lean cut of meat, with barely any fat. A 3-ounce serving contains around 120 calories and 1 gram of fat. This makes them a healthier alternative to chicken or pork cutlets.
Cutlets are usually sliced horizontally from a whole turkey breast. This makes them relatively thin, often around 1⁄4 to 1⁄2 inch thick. Their thin profile means turkey cutlets cook quickly, making them ideal for weeknight dinners.
Benefits of Cooking With Turkey Cutlets
There are several benefits to cooking with turkey cutlets rather than using a whole turkey breast:
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Quick cooking: With their thin slices, turkey cutlets cook much faster than a whole turkey breast. They can be cooked in just 2-3 minutes per side.
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Versatile: Turkey cutlets work well in a variety of dishes from sautés to baked dishes. Their thin slices also absorb flavors and marinades easily.
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Less waste When cooking a whole turkey breast, there are often leftovers With cutlets, you can cook just what you need for a meal
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Lean and healthy: With barely any fat, turkey cutlets are one of the leanest and healthiest cuts of the turkey.
How to Cook Turkey Cutlets
Turkey cutlets can be prepared using several quick and easy cooking methods
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Pan-frying: Season the cutlets with salt, pepper, and any other spices. Heat oil in a skillet over medium-high heat. Cook the cutlets for 2-3 minutes per side until browned and cooked through.
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Baking: Arrange cutlets on a baking sheet and season as desired. Bake at 400°F for 10-12 minutes, flipping halfway, until browned and cooked through.
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Grilling: Oil the cutlets lightly and season. Grill over medium-high heat for 2-3 minutes per side.
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Breading/frying: Bread cutlets with flour, egg, and breadcrumbs. Fry in oil over medium heat for 2-3 minutes per side until crispy.
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Sautéing: Cook cutlets in a pan with butter or oil over medium-high heat. Add other ingredients like mushrooms or veggies to make a one-pan meal.
No matter which cooking method you use, be careful not to overcook turkey cutlets. Since they are so lean and thin, they can dry out quickly if cooked too long. Cook just until the center is no longer pink.
Flavorful Recipe Ideas Using Turkey Cutlets
Turkey cutlets are extremely versatile in the kitchen. Here are some flavorful recipe ideas to inspire your cooking:
Lemon Turkey Cutlets
Pan fry turkey cutlets until browned. Make a quick pan sauce with lemon juice, butter, and capers. The bright, tangy flavors pair deliciously with the turkey.
Turkey Cutlets Parmesan
Bread turkey cutlets and pan fry until crisp. Top with tomato sauce and melted mozzarella cheese to make this classic Italian-inspired dish.
Thai Turkey Cutlets
Marinate cutlets in a Thai peanut sauce, then cook in a skillet. Serve over rice with shredded cabbage, carrots, and toasted peanuts.
Turkey Piccata
Sauté cutlets and make an easy pan sauce with chicken broth, lemon juice, capers, and parsley. Spoon the bright, tangy sauce over the turkey.
Turkey Marsala
Cook cutlets with sliced mushrooms in a skillet. Deglaze with Marsala wine to create an incredible pan sauce to accompany the turkey.
Crispy Fried Turkey Cutlets
For an indulgent twist, coat cutlets with flour, egg, and panko breadcrumbs. Fry until crispy and golden brown.
Turkey Cutlets with Gravy
Pan fry cutlets, then use the browned bits in the pan to make a simple, savory gravy to drizzle over the top.
With endless possibilities, turkey cutlets are a lean and versatile ingredient to add to your dinner rotation. Try them in stir fries, sandwiches, tossed salads, and more. Let your creativity run wild!
How to Buy and Store Turkey Cutlets
When purchasing turkey cutlets, look for cuts that are uniformly thin with no thick or bulbous sections. The slices should be around 1⁄4 inch thick for quick, even cooking.
Raw turkey cutlets can be stored in the refrigerator for 1-2 days. For longer storage, place them in freezer bags or airtight containers. Properly stored, they will keep for 3-6 months in the freezer.
When ready to use, thaw cutlets in the refrigerator overnight. Do not thaw at room temperature, as this can cause bacterial growth on the exterior before the interior is thawed.
Common FAQs About Turkey Cutlets
Are turkey cutlets healthy?
Yes, turkey cutlets are considered a very healthy meat choice. With barely any fat and around 120 calories per serving, they are lower in calories and fat than chicken or beef.
How do you bread turkey cutlets?
To bread turkey cutlets, dip them in flour, then egg wash, then breadcrumbs (panko, Italian style). Press the breading on firmly so it adheres. Pan fry until browned and crispy.
What’s the difference between turkey cutlets and chops?
Turkey chops and turkey cutlets are the same thing. The terms are used interchangeably to refer to thin slices of turkey breast meat.
Can I use chicken instead of turkey cutlets?
Absolutely. Any recipe calling for turkey cutlets can easily be made with chicken cutlets instead. Simply use the same weight of chicken cutlets.
How long do turkey cutlets last in the fridge?
Raw turkey cutlets will last 1-2 days when properly stored in the refrigerator. Cooked cutlets will last 3-4 days in the fridge.
Put Turkey Cutlets on the Menu
With their quick cooking time, mild flavor, and lean nutrition stats, turkey cutlets are an easy and healthy ingredient to add to your weekly menu. Use them as the base for sautés, baked dishes, sandwiches, and more. With proper handling and storage, turkey cutlets can take you from weeknight dinners to special occasion meals. Explore all the possibilities with this underrated and versatile ingredient.
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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.