Meat Dishes

Parmesan Crusted Turkey Cutlets

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.

Serves 4

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  • Reply
    January 22, 2015 at 7:21 pm

    Looks delicious, I have never made turkey cutlets, always use veal or chicken!! I am going to try your recipe!! Thanks for stopping by my website! 🙂

    Check out my Instagram page!

    • Reply
      January 22, 2015 at 8:35 pm

      Hey Thanks Mike! Enjoy !!

  • Reply
    January 23, 2015 at 3:12 am

    We love turkey here, and this would be a different way to prepare it. Looks good! 🙂

    • Reply
      January 23, 2015 at 1:35 pm

      Thanks Betty! The turkey was a nice change and we LOVED them! – My daughter even used the leftover in her Caesar salad the day after. Enjoy and have a great day!

  • Reply
    January 23, 2015 at 12:05 pm

    I'm doing this for lunch today it sounds so good with the grated Parmesan!

    • Reply
      January 23, 2015 at 1:32 pm

      Hi Sandra! These were so good, I am making them again as well – that's twice in One Week! Enjoy and have a great weekend!

  • Reply
    SavoringTime in the Kitchen
    January 25, 2015 at 10:16 pm

    I have a very similar recipe from the Creme de Colorado cookbook but I usually make them with chicken breast. It's wonderful recipe!

    • Reply
      February 7, 2015 at 2:57 am

      Hi Sue! I never heard of that cookbook but now I need to check that one out! Thanks!

  • Reply
    Anjam Tm
    February 16, 2015 at 6:46 am


  • Reply
    Anjam Tm
    February 16, 2015 at 6:49 am

    I have never tried with Parmesan Crusted Turkey Cutlets…Will definitely try this on next Tuesday as we are having a kiddie part @ home…earlier I use to make Crunchy Shrimp Fries @ That was also a good tea time snack……

    • Reply
      February 18, 2015 at 6:53 pm

      Thank you Anjam! Let us know how they turn out!

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