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!
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.
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.