Breaded Turkey Cutlets
Crispy, golden, and packed with flavor, these Breaded Turkey Cutlets are a quick and delicious way to elevate your weeknight dinner game. Featuring tender turkey cutlets coated in a savory breadcrumb mixture spiked with Parmesan cheese, garlic powder, and a touch of black pepper, this recipe offers the perfect balance of crunchy texture and juicy interior. With a straightforward breading process and just 15 minutes of prep, this dish comes together in no time. Pan-fried to perfection in a skillet and finished with fresh parsley and zesty lemon wedges, these cutlets are versatile enough to pair with your favorite sides, from mashed potatoes to a crisp green salad. Whether you're cooking for a family meal or impressing dinner guests, these turkey cutlets deliver restaurant-quality flavor right from your kitchen.
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Recipe Information
Ingredients
- 4 pieces Turkey cutlets
- 1 cup All-purpose flour
- 2 large Eggs
- 1 tablespoon Water
- 1.5 cups Breadcrumbs (plain or seasoned)
- 0.33 cup Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil (or canola oil)
- 2 tablespoons Fresh parsley (optional, for garnish)
- 2 pieces Lemon wedges (optional, for serving)
Instructions
Place each turkey cutlet between two sheets of plastic wrap, and gently pound with a meat mallet or rolling pin until they are about 1/4 inch thick.
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and water. In the third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
Dredge each turkey cutlet in the flour, shaking off any excess, then dip it into the egg mixture, and finally coat it in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick well. Place the breaded cutlets on a plate or tray.
Heat the vegetable oil in a large skillet over medium-high heat. When the oil is shimmering, add the turkey cutlets (work in batches if necessary to avoid overcrowding the pan).
Cook each cutlet for 3-5 minutes per side, or until golden brown and fully cooked (the internal temperature should reach 165°F/74°C).
Transfer the cooked cutlets to a paper towel-lined plate to remove excess oil.
Garnish with freshly chopped parsley, if desired, and serve immediately with lemon wedges on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 5103 mg | 222% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 7.5 g | ||
| Protein | 193.7 g | 387% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1058 mg | 81% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2010 mg | 43% | |
*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.
