Breaded Turkey
Crispy, golden, and irresistibly flavorful, this Breaded Turkey recipe is your answer to a quick yet impressive weeknight dinner. Thinly pounded turkey breast cutlets are coated in a perfectly seasoned mixture of breadcrumbs, Parmesan cheese, garlic powder, and paprika, creating a crunchy exterior that contrasts beautifully with the tender, juicy meat inside. A simple dredging process using flour, egg, and milk ensures the breading adheres flawlessly, while pan-frying in olive oil delivers a light, golden crust without the need for deep-frying. Ready in just 35 minutes, this versatile dish pairs wonderfully with creamy mashed potatoes, roasted vegetables, or a crisp garden salad, making it a family favorite you'll return to time and again. Perfect for showcasing the best in comfort food, this recipe is a delicious way to elevate turkey into a culinary highlight!
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Recipe Information
Ingredients
- 4 pieces Turkey breast cutlets
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 0.5 cups Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 tablespoons Olive oil
Instructions
Place your turkey cutlets between two sheets of plastic wrap or parchment paper and gently pound them using a meat mallet until they are about 1/4 inch thick.
Set up a breading station with three shallow bowls. In the first bowl, add all-purpose flour. In the second bowl, beat the eggs and mix in the milk. In the third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and ground black pepper.
Dredge each turkey cutlet in the flour, ensuring it is fully coated. Shake off any excess flour.
Dip the floured turkey cutlet into the egg mixture, making sure it is completely covered.
Press the turkey cutlet into the breadcrumb mixture, coating it evenly and pressing down gently so the crumbs adhere well.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add two of the breaded turkey cutlets and cook for 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Transfer the cooked turkey cutlets to a plate lined with paper towels to drain any excess oil. Repeat the process with the remaining 2 tablespoons of olive oil and the other two cutlets.
Serve the breaded turkey hot with your choice of sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
2476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 5580 mg | 243% | |
| Total Carbohydrate | 223.8 g | 81% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 13.7 g | ||
| Protein | 185.5 g | 371% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 691 mg | 53% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1806 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
