turkey cutlet recipes
These crispy turkey cutlets are a delicious, quick-to-prepare dish that is perfect for weeknight dinners. Tender turkey breast is coated in seasoned breadcrumbs and pan-fried to a golden brown, making for a satisfying meal.
Equipment
- 2 shallow bowls
- 1 large plate
- 1 non-stick skillet
- 1 meat mallet or rolling pin
- 1 tongs
- 1 paper towels
Ingredients
- 1 pound turkey breast cutlets about 4 cutlets
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs preferably panko
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup vegetable oil for frying
- to taste lemon wedges for serving
Instructions
- Place the turkey cutlets between two pieces of plastic wrap and gently pound them to an even thickness, about ½ inch.
- Set up your breading station: In the first shallow bowl, place the flour. In the second bowl, beat the eggs. In the large plate, mix the breadcrumbs with garlic powder, onion powder, paprika, salt, and pepper.
- Dredge each turkey cutlet in the flour, coating completely. Shake off any excess flour.
- Dip the floured cutlet into the beaten eggs, letting the excess drip off.
- Coat the cutlet in the seasoned breadcrumbs, pressing lightly to adhere well. Place the breaded cutlets on a plate.
- In a non-stick skillet, heat the vegetable oil over medium heat until hot. Carefully add the breaded cutlets to the skillet, making sure not to overcrowd the pan.
- Fry the cutlets for about 4-5 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F).
- Remove the cooked cutlets from the skillet and drain on paper towels to absorb excess oil.
- Serve the crispy turkey cutlets hot with lemon wedges on the side.
Notes
You can customize the seasoning in the breadcrumbs to your preference (e.g., adding Italian seasoning or Parmesan cheese).
For a healthier version, you can bake the cutlets in a preheated oven at 400°F for 20-25 minutes instead of frying.