Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
These turkey cutlets are oven-fried to perfection with a crispy panko and Parmesan cheese coating. They’re so easy to make and great for a weeknight or weekend family meal. The cutlets are dipped in an egg mixture then coated with the crumb mixture and placed on a foil-lined baking pan and baked. The recipe can easily be scaled up or down depending on how many servings you need.
You can use a Creole mustard or bold and spicy whole grain mustard in the egg mixture. For a finer crumb coating, just pulse the breadcrumbs and cheese in a food processor. If you can’t find any turkey cutlets, ask your butcher or local grocery store if they can make you some, or you can get a turkey breast or tenderloin and slice it thinly into 1/2- to 1-inch thick cutlets yourself.
Serve these baked turkey cutlets with mashed potatoes or rice, and some steamed broccoli or roasted Brussels sprouts, or a vegetable of your choice for a tasty everyday meal.
Ingredients
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Cooking spray, for greasing pan
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4 (1/2- to 1-inch thick) turkey cutlets
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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2 large eggs
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2 tablespoons spicy mustard
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1 dash hot sauce
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1 cup panko breadcrumbs
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1/2 cup shredded Parmesan cheese
Steps to Make It
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Gather the ingredients and preheat the oven to 425 F.
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Grease a large, shallow baking pan or line it with parchment paper or nonstick foil.
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Pat the turkey cutlets with paper towels to dry and then sprinkle with salt and pepper.
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In a bowl, beat the eggs with the spicy mustard and a dash of hot sauce; set aside.
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In another bowl, combine the panko crumbs and cheese.
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Dip turkey cutlets in the egg mixture, coating well, then coat with the crumb mixture. Arrange in the foil-lined baking pan.
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Cook for 12 to 20 minutes or until cooked through, depending on thickness. Check the cutlets with an instant-read thermometer, turkey is done when it reaches an internal temperature of 165 F.
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Serve and enjoy.
Tips
- Want a finer crumb crust? Put the panko breadcrumbs and Parmesan cheese into your food processor and set it to the pulse setting.
- Use fresh grated Parmesan cheese, not the dry powdered Parmesan-style cheese in the jar.
- If cutting the cutlets yourself, try to keep them the same in size and thickness so they will cook evenly.
- Make sure to coat the cutlets well with both the egg mixture and the breadcrumb mixture.
Recipe Variation
- Chicken cutlets can be used in place of the turkey cutlets.
- Substitute regular breadcrumbs in place of the panko breadcrumbs.
- Add some other seasonings such as garlic powder, oregano, or poultry seasoning to the breadcrumb mixture.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 499 |
| % Daily Value* | |
| Total Fat 16g | 20% |
| Saturated Fat 5g | 24% |
| Cholesterol 269mg | 90% |
| Sodium 783mg | 34% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 2g | 9% |
| Total Sugars 3g | |
| Protein 49g | |
| Vitamin C 0mg | 0% |
| Calcium 247mg | 19% |
| Iron 4mg | 23% |
| Potassium 451mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
