Crispy Pan-Fried Turkey Cutlets

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. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 4

Cook Time 6

Total Time 10

Servings servings

Calories 185kcal

Author Arman Liew

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.

Video

Notes

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.

TO REHEAT: Reheat your cutlets in an oven turned to 350F for 5-7 minutes or until fully reheated.

Nutrition