Baked Parmesan Turkey Cutlets

Baked Parmesan Turkey Cutlets

The Spruce

Prep: 14 mins
Cook: 25 mins
Total: 39 mins
Servings: 4 servings
Nutrition Facts (per serving)
422 Calories
10g Fat
34g Carbs
46g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 422
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 152mg 51%
Sodium 752mg 33%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 46g
Vitamin C 1mg 6%
Calcium 222mg 17%
Iron 4mg 19%
Potassium 420mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Turkey cutlets (also known as paillards) are pounded or thinly sliced cuts of turkey breast. The fact that the thin pieces of meat cook quickly is one of the significant advantages, but another appeal is that turkey breast is lean and is an excellent alternative to veal, pork, or chicken cutlets. In addition, these baked turkey cutlets are full of flavor: A small amount of spicy mustard in the egg coating adds extra zing, and a bit of Parmesan cheese and herbs elevate the breadcrumb crust.

The simple breaded cutlets make a tasty dish when paired with baked potatoes and a side vegetable; they're also delicious drizzled with a lemon sauce.


  • 1 pound turkey breast cutlets

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup all-purpose flour

  • 1 cup soft breadcrumbs

  • 2/3 cup grated Parmesan cheese

  • 1 tablespoon coarsely chopped fresh parsley, more for garnish

  • 1 teaspoon dried basil

  • 1 tablespoon Creole mustard, or spicy brown mustard

  • 2 large eggs

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 375 F.

    Ingredients for baked Parmesan turkey cutlets
    The Spruce
  2. Grease a jelly roll pan or a 9 x 13 x 2-inch baking pan.

    Baking pan, herbs, salt, and Parmesan cheese
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  3. Using the flat side of a meat mallet or rolling pin, gently pound the cutlets between sheets of plastic wrap until slightly thin.

    Flattened turkey cutlets
    The Spruce
  4. Lightly sprinkle both sides of the cutlets with salt and pepper and set aside.

  5. Put the flour in a wide, shallow bowl and set aside.

    Flour on dish for dredging
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  6. In a food processor, pulse the breadcrumbs, Parmesan cheese, parsley, and basil together until the mixture forms fine crumbs. Pour the breadcrumb mixture into a pie plate or shallow bowl.

    Breadcrumbs in bowl for dredging
    The Spruce
  7. In another bowl, whisk together the mustard and eggs.

    Beaten mustard and eggs for breading
    The Spruce
  8. Dip the cutlets in the flour to coat, followed by the egg mixture. Then, coat them with the breadcrumb mixture.

    Battered turkey cutlets
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  9. Place the breaded cutlets in the prepared baking pan.

    Cutlets arranged in baking pan
    The Spruce
  10. Bake the cutlets for 20 to 25 minutes, depending on thickness, or until the turkey is no longer pink inside. If in doubt, check them with an instant-read thermometer; the minimum safe temperature for poultry is 165 F.

    Close-up of browned cutlets in a baking pan
    The Spruce
  11. Garnish with fresh parsley, if desired. Serve with your favorite sides and enjoy.

Make Ahead Tip

The turkey cutlets can be breaded, frozen, and baked on another day. Just bread the cutlets and arrange them on a baking sheet lined with parchment paper or waxed paper. Place the baking sheet in the freezer. When the breaded cutlets are frozen solid, transfer them to a freezer bag or place them in an airtight container, separated by sheets of parchment paper or waxed paper. To bake the cutlets, heat the oven to 375 F. Arrange the frozen breaded cutlets on a baking sheet and bake for 25 to 30 minutes, or until they're cooked through.

Ways to Use Parmesan Turkey Cutlets

Just as with breaded chicken cutlets, these Parmesan turkey cutlets are quite versatile.

  • Slice the cutlets and serve on a Caesar salad.
  • Arrange the cooked cutlets in a baking dish, top with marinara sauce and shredded mozzarella cheese, and bake just until the cheese has melted.
  • Top the turkey cutlets with an arugula and tomato salad and drizzle with olive oil mixed with lemon juice (similar to chicken Milanese).
  • Lay it between a bun and dress with mayonnaise, lettuce, and tomato for a delicious sandwich.
  • Cut into pieces and roll into a wrap filled with pesto, spinach, and goat cheese.

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