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. You can also use a meat thermometer to check it reaches an internal temperature of 165F.

Video

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