Creamy Fried Turkey Cutlets
Indulge in the comforting flavors of Creamy Fried Turkey Cutlets, a perfect combination of crispy breaded turkey and a rich, velvety cream sauce. Tender turkey breast cutlets are coated in a Parmesan-infused breadcrumb crust and pan-fried to golden perfection. The cutlets are then smothered in a luscious sauce made with garlic, chicken broth, heavy cream, and a touch of Dijon mustard, infusing every bite with irresistible flavor. This recipe is quick and easy, with just 15 minutes of prep time, making it perfect for weeknight dinners or special occasions. Garnished with fresh parsley and served alongside mashed potatoes or steamed vegetables, this dish is comfort food at its finest. Impress your family or guests with this simple yet elegant turkey cutlet recipe!
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Recipe Information
Ingredients
- 4 pieces Turkey breast cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 Eggs
- 1 cup Breadcrumbs
- 0.25 cup Parmesan cheese
- 0.25 cup Vegetable oil
- 3 tablespoons Butter
- 2 Garlic cloves (minced)
- 1 cup Chicken broth
- 0.75 cup Heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh parsley (chopped)
Instructions
Season the turkey cutlets with salt, black pepper, and garlic powder on both sides.
Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
Dredge each turkey cutlet in the flour, shaking off the excess. Then dip it into the beaten eggs, and finally coat it evenly with the breadcrumb and Parmesan mixture. Set aside on a plate.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded cutlets and fry for 3-4 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan. Transfer cooked cutlets to a paper towel-lined plate and keep warm.
In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Allow it to simmer for 2-3 minutes.
Stir in the heavy cream and Dijon mustard. Simmer the sauce for another 3-4 minutes, stirring occasionally, until it thickens slightly.
Return the fried turkey cutlets to the skillet and spoon the creamy sauce over them. Let them warm through for 1-2 minutes.
Garnish with chopped fresh parsley and serve immediately. Pair with mashed potatoes, rice, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.8 g | 229% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 34.7 g | ||
| Cholesterol | 953 mg | 318% | |
| Sodium | 5742 mg | 250% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 8.9 g | ||
| Protein | 166.5 g | 333% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 443 mg | 34% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1937 mg | 41% | |
*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.
