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My turkey cutlets recipe is quick and easy to make and packed with flavor. The cutlets are light and crispy on the outside while juicy in the middle. Ready in 10 minutes and perfect over a salad or as a dinnertime protein.
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Yes, I cook turkey outside of the holiday season, and yes, it’s fantastic. My chicken cutlets recipe inspired me to use turkey instead (and also because my grocery store stocks turkey year-round). They both have a very similar nutritional profile and mild flavor.
These crispy cutlets have the perfect balance of flavors, thanks to the subtle seasoning and Parmesan-Panko crust, and the meat is always juicy and moist. I make it often and serve it over mixed greens and lemon for a fresh lunch, or with potatoes and vegetables for an easy weeknight dinner.
Turkey cutlets recipe highlights
Quick and easy: Once the cutlets are breaded, they cook up in around ten minutes. You can also prepare the cutlets ahead of time and keep them in the fridge until you’re ready to cook them.
Actually crispy: My years at culinary school taught me top tips to ensure breaded protein remains crispy and crunchy on the outside for a long time!
Meal prep friendly: I often batch cook a bunch of them on the weekend. They are a great, high-protein addition to salads, sandwiches, and wraps.
If you want to try some other breaded proteins similar to this, you can try veal cutlets or parmesan crusted tilapia.
Key Ingredients
Scroll down to the recipe card below for the full list of ingredients. These are just a few notes about the main ones:
- Turkey breast cutlets. Sometimes referred to as turkey chops. Ensure each cutlet is the same thickness so they cook evenly at the same time. If they’re not, wrap them in plastic wrap and pound them with a meat mallet until they are. I find 1-inch to be the ideal thickness.
- Eggs, flour, and panko breadcrumbs. To bread the cutlets before frying. Standard breadcrumbs will work, but they won’t be as crispy as panko.
- Parmesan cheese. My secret ingredient is mixed with the panko, adding an extra layer of flavor.
- Oil and butter. I like to use a combination of oil and butter to keep the outside crispy while adding some delicious flavor.
How to make crispy turkey cutlets
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Season both sides of the cutlets with salt, pepper, and oregano.
Step 2- Dredge each cutlet in flour, then the beaten eggs, and finally in the panko/parmesan mix. Shake off any excess.
Step 3- Cook the cutlets for 3 minutes on each side until golden brown.
★★★★★ REVIEW
“This was such a welcome change from chicken. Like you, turkey is available year-round in my grocery store.” – Colleen
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 this prevents them from becoming soggy; alternatively, a paper towel-lined plate will work, but only let them sit for around two minutes.
- Pat the turkey dry. Before dredging them in flour, pat each cutlet dry with a paper towel. This will help the breadcrumbs stick even better and also yield crispier cutlets.
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 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 a preheated oven at 350°F for 5-7 minutes, or until fully reheated.
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. You can also use a meat thermometer to check it reaches an internal temperature of 165F.
Notes
- 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 400°F for about 20 minutes or until the internal temperature reaches 165F.
- Oven-baked method: To reduce fat and calories, transfer the breaded cutlets to a baking sheet lined with parchment paper and bake them at 400°F for 20 minutes.
- Add seasonings to the flour mixture: Like paprika, garlic powder, onion powder, or cayenne for a spicy kick.
- Storage: Wrap the cutlets tightly in plastic wrap, then store them in the refrigerator for up to 3-4 days.
Nutrition
Parmesan goes very well in frying foods. Thanks!
I thought cutlets can be only from pork. I never tried this type of meat.
For poultry, cutlets are thinly sliced breast (butterflied), then pounded to make them thinner.
Which part of turkey is cutlet? I only know pork cutlet/chop.
Can’t wait to try this one!