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:
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
- Combine flour, salt, and pepper to dredge turkey.
- 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.
- Transfer to a serving dish, and keep warm.
- 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.
- Stir in garlic, parsley, and capers; spoon over turkey.
- Garnish (if desired). Serve immediately.
Baked Turkey Cutlet Recipes:
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
- Preheat oven to 375 F and grease a baking pan.
- Gently pound cutlets between sheets of plastic wrap to thin slightly.
- Lightly sprinkle each sides of the cutlets with salt and pepper.
- Put the flour in a wide, shallow bowl and set aside.
- In a food processor or chopper, pulse the breadcrumbs, Parmesan cheese, parsley, and basil together until the crumbs turns into fine bits of mixture.
- 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.
- Place the breaded cutlets in the prepared baking dish.
- Bake the cutlets for 20 to 25 minutes, until turkey is no longer pink inside.
- Garnish and serve!
Easy Turkey Cutlet Recipes:
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
- Heat a grill at medium high.
- 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.
- Transfer the cutlets to a bowl and toss with the cayenne, coriander, salt, black pepper and olive oil and set aside
- Toss the plums with the remaining coriander, a pinch of salt and olive oil.
- Grill the plums, turning once, for about 3 to 4 minutes or until just starting to soften.
- Grill the turkey until cooked through or for about 2 minutes per side
- 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.
- Add the arugula and then toss. Top the turkey with the salad and the remaining grilled plums and serve.