This turkey cutlet recipe features thin slices of perfectly seasoned, panko-breaded turkey, pan-fried until golden brown. It’s a simple yet delicious dish with plenty of flavor and comes together in minutes!
As much as I love traditional chicken cutlets, I have to say these turkey cutlets is swiftly becoming a weeknight family favorite. It’s just enough out of the ordinary to break us out of our dinner rut while being full of flavors, even picky eaters are sure to love.
Whether you want a healthy, low-fat protein or a fast and delicious dinner that requires minimal prep time, this is a foolproof recipe you’ll instantly love!
It has the perfect balance of flavors from the subtle seasoning and parmesan-panko crust, yet the turkey stays moist and succulent.
Table of Contents
Why this recipe works
- 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.
- Versatile. These turkey cutlets pair perfectly with almost any side dish, from cauliflower mashed potatoes to baked pesto pasta or some simple couscous.
- 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.
Besides the turkey cutlets, everything else is mainly kitchen and pantry staples, so you should have most of the ingredients on hand already. Here’s everything you’ll need:
- 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 turkey cutlets
Turkey breast cutlets are a breeze to make as long as you do yourself a favor and set up your dredging station in advance.
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!
More 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 turkey cutlets: It’s an almost identical process to my air fryer turkey breast. 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 turkey cutlets: 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.
Recipe tips and variations
- 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.
- Drain the cutlets on a wire rack. I prefer a wire rack since it stops the cutlets from becoming soggy, but a paper towel-lined plate will work, too.
- Add seasonings to the flour mixture. Try 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 turkey cutlets
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.
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
Turkey is very much like any other protein, in that there are many pants to it and many ways to cook it up. Here are some favorites:
- Roasted boneless turkey breast– The easiest way to cook juicy and moist breast meat fast.
- Turkey tenderloin– If you love turkey cutlets, you’ll love this similar yet extra flavorful cut of turkey.
- Turkey sausage– Juicy and flavorful, this makes the best breakfast meat.
- Air fryer turkey bacon– Lower in fat but maximum crispiness.
- Air fryer turkey meatballs– Juicy, tender, and ready in minutes.
Crispy Turkey Cutlets
- 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.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.