This quick and easy turkey cutlet recipe will be your new weeknight favorite. Turkey breast slices are coated in a parmesan and seasoned breadcrumb crust that's crispy, cheesy, and bursting with savory flavor. It's healthy, quick-cooking, and a guaranteed crowd-pleaser you'll want to make over and over again!
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My Take On Turkey Cutlets
While I love a classic chicken cutlet, sometimes I like to switch it up and make these parmesan-breaded turkey cutlets for dinner instead. And let me tell you, they hit the spot every single time!
The combination of the tender turkey cutlets and the crispy, cheesy parmesan breading with a touch of buttery flavor is beyond addictive. This recipe is always family-approved and is especially popular with the little ones.
I get requests to make this for dinner all the time, and I'm happy to oblige because this recipe also happens to be incredibly fast and easy to make.
Plus, you can serve the cutlets with pasta, salad, roasted broccolini, or pretty much anything you can think of! It's a weeknight winner for sure, and I'm positive you'll enjoy it as much as we do.
Why You'll Love This Recipe
Great for weeknights. This recipe has been one of my go-to's for busy evenings lately. It's ready in about 30 minutes from start to finish and can even be made ahead of time and refrigerated for up to a day before cooking!
Made with simple ingredients. Sometimes the simplest recipes are the most delicious, and that definitely rings true for this one! All you need is a handful of basic pantry staples to make this satisfying turkey dinner.
Versatile. These breaded cutlets are a great main protein for dinner but are also fantastic in a sandwich, chopped up and added to a salad, or sliced and rolled into a wrap. The possibilities are endless!
- Turkey breast cutlets - Thin slices of boneless turkey breast, sometimes called turkey chops, depending on your grocery store or butcher.
- Egg whites - I found using just the egg whites instead of the whole egg results in a much lighter and crispier breading.
- Seasoned breadcrumbs - You can buy them premade at the store or make your own with plain breadcrumbs and your favorite seasonings plus salt and pepper.
- Parmesan cheese - Adds a cheesy undertone to the cutlets and becomes nice and crispy when fried instead of melting.
- Salt and pepper
- Butter - For a richer flavor.
- Olive oil - Fries up the turkey cutlets nicely and prevent the butter from burning in the pan.
- Lemon wedges - Optional for serving.
How To Make Turkey Cutlets
1. Prepare the cutlets: Pat the turkey dry with a paper towel and season both sides generously with salt and pepper.
2. Coat the cutlets: Combine the bread crumbs and parmesan cheese in a shallow bowl. In another bowl, beat the egg whites together. Dip each cutlet first in the egg white mixture, then into the breadcrumb mixture. Shake off any excess and transfer to a plate.
3. Pan-fry the cutlets: Bring a large nonstick frying pan to medium heat on the stove, then add the olive oil and butter. Once the butter has melted, add in the breaded cutlets and fry them for 6 minutes per side or until they're golden brown on the outside and cooked through.
4. Serve: Transfer to a plate and serve warm with a garnish of with lemon wedges and any sides you want.
My Pro Tips To Make the Best Recipe
- Make sure to dry the cutlets completely with paper towels to help the breading stick.
- Use one hand for the egg whites and the other hand for the breading to prevent clumps of breadcrumbs stuck to your fingers as you work.
- Depending on the size of your pan, you might want to fry your turkey in batches for the best results. Overcrowding the pan can lower the oil temperature, and you won't get that satisfying crispy outer crust.
- A teaspoon of garlic powder mixed into the bread crumbs makes the most delicious garlic parmesan turkey cutlets, so you might want to try that out.
How I Recommend Storing and Reheating Leftovers
In the fridge: We rarely have any leftovers in the Duff household, but if you end up with any, store them in an airtight container in the fridge for 3-4 days.
In the freezer: Transfer any leftovers to a freezer-safe container or freezer-safe ziplock bag and freeze for up to 3 months.
Reheating: I like reheating the leftover turkey cutlets in the air fryer for the crispiest results. Place them in one even layer in the air fryer basket, spray a little olive oil on top, and warm at 350°F (175°C) for 3 minutes or until hot.
Frequently Asked Questions
What can I serve with this recipe?
Can I make this recipe in the oven?
Yes! If you don't want to fry the cutlets, simply put them on top of a wire rack on a baking sheet and bake at 375°F for about 20-25 minutes until cooked through.
More Turkey Recipes To Try Next
- Roasted boneless turkey breast
- Baked turkey wings
- Ground turkey
- Turkey salad
- Turkey bacon
- Turkey legs
- 4 turkey breast cutlets
- 2 large egg whites, beaten
- ⅓ cup seasoned breadcrumbs
- 2 tablespoon Parmesan cheese
- Salt and fresh pepper
- 1 tablespoon butter
- 1 teaspoon olive oil
- lemon wedges for serving
- Pat the cutlets dry with paper towels and season with salt and pepper on both sides.
- Combine bread crumbs and Parmesan cheese in a medium bowl.
- In another bowl, beat the egg whites.
- Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess breading.
- Heat a large nonstick frying pan on medium heat. Add the butter and olive oil.
- When butter melts, add the cutlets and cook for about 6 minutes on each side, until golden brown and cooked through.
- Serve warm with lemon wedges.
Nutrition Information:Serving Size: 1 cutlet
Amount Per Serving: Calories: 247Total Fat: 8.8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 63mgSodium: 386mgCarbohydrates: 6.5gFiber: 0.4gSugar: 0.2gProtein: 35.5g