|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 3g||9%|
|Total Sugars 2g|
|Vitamin C 2mg||8%|
|*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.|
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.
"I really loved switching the usual chicken cutlets for turkey cutlets, and this baked version is pretty delicious. I couldn't find Creole mustard, so I used spicy brown mustard and added a pinch of Creole seasonings." —Diana Andrews
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
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F. Spray a large rimmed baking sheet with cooking spray. Set aside.
Using the flat side of a meat mallet or rolling pin, gently pound the cutlets between sheets of plastic wrap until slightly thin.
Lightly sprinkle both sides of the cutlets with salt and pepper and set aside. Put the flour in a wide, shallow bowl and set aside.
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.
In another bowl, whisk together the mustard and eggs.
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 pan.
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. 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.