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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.
Love crispy breaded protein? Try my chicken cutlets, veal cutlets, chicken Milanese, and chicken schnitzel next!
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
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.
Ingredients needed
- 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!
Alternative cooking methods
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.
Arman’s recipe tips
- 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
These turkey cutlets are seasoned simply, so they work well with all sorts of sides. For lighter sides, try roasted vegetables like roasted root veggies, sauteed Brussels sprouts, or honeynut squash. For hearty and more creative sides, try stuffed sweet potatoes, cauliflower casserole, or stuffed baked potatoes.
Storage instructions
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.
More easy turkey recipes to try
- Roasted boneless turkey breast
- Turkey tenderloin
- Turkey sausage
- Air fryer turkey bacon
- Air fryer turkey meatballs
- Or any of these turkey recipes
Crispy Pan-Fried Turkey Cutlets
Video
Ingredients
- 1 pound turkey cutlets
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 cup Panko breadcrumbs
- 1/4 cup parmesan cheese shredded
- 1/4 cup olive oil or any cooking oil of choice
- 2 tablespoons butter
Instructions
- Season the cutlets with the salt, pepper, and oregano on both sides.
- Prepare the dredging station by adding flour in one dish, beaten eggs in another, and the Panko breadcrumbs with parmesan in the third.
- Heat the oil and butter in a skillet over medium-high heat.
- Dredge the meat first in flour, followed by eggs, and finally in the breadcrumb mix, shaking off any excess.
- Cook the turkey cutlets in the skillet for 3 minutes per side or until golden brown.
Can’t wait to try this one!