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Turkey Cutlet Recipes: A tasty coating seasoned with cheese and Italian herbs

Turkey-Cutlet-Recipes

Turkey cutlet recipes are pounded or thinly sliced cuts of turkey breast. The fact that these thin pieces of meat cook very quickly is one of the biggest advantages. Plus, turkey breast is a great source of lean protein, and an excellent alternative to veal, pork, or chicken cutlets. 

These baked turkey cutlets are packed with lean and tastes quite scrumptious with a simple Parmesan cheese and breadcrumb coating. A small amount of spicy mustard in the egg coating adds extra flavour to the turkey cutlets, quite a spicy trick. Won’t you agree? 

This simple breaded cutlet makes a great match with baked potatoes and a side vegetable. You can also slice them and serve on a Caesar salad. Or maybe arrange the cooked Turkey cutlets in a baking dish with marinara sauce and shredded mozzarella cheese. And bake them just until the cheese melts. A lemon sauce also tastes excellent on these cutlets.

Why don’t you try them out and see for yourself!

Healthy Turkey Cutlet Recipes:

Ingredients:

All-purpose flour: 1/3 Cup

Turkey Cutlets: 1 Pound

Butter, divided: 3 tablespoons

Olive oil: 1 tablespoons

White wine, dry: ½ Cup

Fresh lemon juice: 3 tablespoons

Garlic, minced: 2 cloves

Fresh flat-leaf parsley, chopped: 2 tablespoons

Capers: 2 tablespoons

Salt: ½ teaspoon

Pepper: ½ teaspoon

Lemon wedges, chopped fresh flat-leaf parsley for garnishing

Directions:

  1. Combine flour, salt, and pepper to dredge turkey.
  2. Melt butter with oil in a large skillet over medium-high heat. Add turkey, and cook, in batches, 1 1/2 minutes on each side or until it turns golden brown.
  3. Transfer to a serving dish, and keep warm.
  4. Add white wine, lemon juice, and remaining butter to the skillet, stirring to loosen particles from bottom of skillet. Cook for 2 minutes or just until thoroughly heated.
  5. Stir in garlic, parsley, and capers; spoon over turkey.
  6. Garnish (if desired). Serve immediately.

Baked Turkey Cutlet Recipes:

Ingredients:

Turkey Breasts cutlet: 1 pound

All-purpose flour: ½ cup

Soft breadcrumbs: 1 cup

Parmesan cheese, grated: 2/3 cup

Fresh parsley, coarsely chopped: 1 tablespoon

Dried basil leaf: 1 teaspoon

Creole mustard: 1 tablespoon

Large eggs: 2

Fresh parsley, chopped for garnishing

Directions:

  1. Preheat oven to 375 F and grease a baking pan.
  2. Gently pound cutlets between sheets of plastic wrap to thin slightly.
  3. Lightly sprinkle each sides of the cutlets with salt and pepper.
  4. Put the flour in a wide, shallow bowl and set aside.
  5. In a food processor or chopper, pulse the breadcrumbs, Parmesan cheese, parsley, and basil together until the crumbs turns into fine bits of mixture.
  6. Pour the breadcrumb mixture into a bowl and dip the cutlets in the flour to coat, followed by the egg mixture. Then, coat them with the breadcrumb mixture.
  7. Place the breaded cutlets in the prepared baking dish.
  8. Bake the cutlets for 20 to 25 minutes, until turkey is no longer pink inside.
  9. Garnish and serve!

Easy Turkey Cutlet Recipes:

Ingredients:

Turkey Cutlets: 1 ½ Pounds

Ground coriander: 1 ¼ teaspoon

Extra-virgin olive oil: 5 tablespoons

Fresh lemon juice: 2 teaspoons

Baby Arugula: 8 cups

Firm plums, 1-inch wedges: 3

Salt to taste

Fresh ground pepper to taste

Pinch of Cayenne pepper

Directions:

  1. Heat a grill at medium high.
  2.  Place the cutlets between 2 sheets of plastic wrap, one at a time, and pound with a meat mallet or heavy skillet until 1/4 inch thick.
  3. Transfer the cutlets to a bowl and toss with the cayenne, coriander, salt, black pepper and olive oil and set aside
  4. Toss the plums with the remaining coriander, a pinch of salt and olive oil.
  5. Grill the plums, turning once, for about 3 to 4 minutes or until just starting to soften.
  6. Grill the turkey until cooked through or for about 2 minutes per side
  7. Finely chop a few of the grilled plum wedges and set them in a large bowl. Stir in the lemon juice, the remaining olive oil, salt and black pepper.
  8. Add the arugula and then toss. Top the turkey with the salad and the remaining grilled plums and serve.

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