These turkey cutlets are prepared in the same fashion as chicken cutlets, dipped in an egg wash, then into a bread crumb and Parmesan-cheese mixture, and then lightly fried until golden brown. These turkey cutlets burst with flavor! The taste of turkey is completely hidden, making these cutlets ideal for the picky eaters.
We usually don’t fry foods every week, but once in a while we enjoy the taste of fried cutlets, especially when it’s chicken or veal, and now even turkey. The bread-crumb and cheese mixture creates a warm crispy-crunchy crust on the outside while keeping the meat moist and tender on the inside. The Parmesan cheese definitely adds a lot of flavor to these turkey cutlets, making them so tasty and irresistible.
I saw these turkey cutlets in the meat section and decided to try them out, using our mom’s recipe for her chicken cutlets.
They turned out so good, my family didn’t realize they were eating turkey- until I confessed to them. They actually thought they were my chicken cutlets; and that could be a good thing, especially if you have family members that don’t like turkey.
Parmesan Crusted Turkey Cutlets
- 1 pound of thin turkey breast cutlets (about 6 to 8 cutlets)
- 1+1/2 cups dry plain bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. dried parsley
- 2 eggs, lightly beaten
- Cooking oil, for frying
Line a dinner plate with paper towels, and set aside.
In a small bowl, crack open 2 eggs and lightly beat them. Set aside.
In a second small bowl, combine breadcrumbs, Parmesan cheese, salt, black pepper, garlic powder, and dried parsley.
Dip each cutlet into the eggs and then into the breadcrumb mixture.
Shake off excess breadcrumbs.
In a medium nonstick frying pan, heat about 1/4-inch to 1/2-inch of oil, over medium heat. Add a few cutlets at a time, and cook until turkey is fully cooked, about 1 to 2 minutes on each side. Transfer to the plate with paper towels to drain. Transfer turkey cutlets to a serving platter, and serve.