turkey cutlet recipes
This turkey cutlet recipe features tender, flavorful slices of turkey that are lightly breaded and pan-fried to golden perfection. Pair with your favorite sides for a wholesome meal.
Equipment
- 1 Meat mallet or rolling pin
- 1 Shallow dish
- 1 Large skillet
- 1 Plate for resting cutlets
- 1 Tongs or spatula
- 1 Measuring cups and spoons
Ingredients
- 1 pound turkey breast cutlets About 4 pieces.
- 1 cup all-purpose flour
- 1 large egg
- 1 cup breadcrumbs Preferably seasoned.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup vegetable oil For frying.
- Fresh parsley Chopped, for garnish (optional).
Instructions
- If the turkey cutlets are thick, use a meat mallet or rolling pin to pound them to an even thickness of about ½ inch.
- In a shallow dish, combine flour, salt, pepper, garlic powder, and paprika. In another shallow dish, beat the egg. In a third dish, place the breadcrumbs.
- Dredge each turkey cutlet first in the flour mixture, then dip into the beaten egg, and finally press the cutlet into the breadcrumbs to fully coat.
- In a large skillet, heat the vegetable oil over medium heat until hot but not smoking.
- Add the breaded turkey cutlets to the skillet in a single layer, cooking for 4 to 5 minutes on each side until golden brown and cooked through.
- Once cooked, place the cutlets on a plate lined with paper towels to absorb excess oil. Serve hot, garnished with chopped parsley if desired.
Notes
You can serve these turkey cutlets with a side salad, mashed potatoes, or steamed vegetables for a complete meal.
Leftover cutlets can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.