Baked Parmesan Turkey Cutlets

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 10/12/22
Tested by
Diana Andrews
Headshot of Diana Andrews
Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
Baked parmesan turkey cutlets

The Spruce Eats / Diana Chistruga
Prep: 14 mins
Cook: 25 mins
Total: 39 mins
Servings: 2 to 3 servings
Yield: 4 thin cutlets
Nutrition Facts (per serving)
563 Calories
13g Fat
46g Carbs
61g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 563
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 27%
Cholesterol 202mg 67%
Sodium 1003mg 44%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 61g
Vitamin C 2mg 8%
Calcium 296mg 23%
Iron 5mg 26%
Potassium 559mg 12%
*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.

"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

Baked Parmesan Turkey Cutlets/Tester Image
A Note From Our Recipe Tester

Ingredients

  • Cooking spray

  • 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.

    Ingredients to make baked parmensan turkey cutlets

    The Spruce Eats / Diana Chistruga

  2. 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.

    A baking sheet sprayed with cooking spray

    The Spruce Eats / Diana Chistruga

  3. Using the flat side of a meat mallet or rolling pin, gently pound the cutlets between sheets of plastic wrap until slightly thin.

    Pounded turkey cutlets covered in plastic wrap

    The Spruce Eats / Diana Chistruga

  4. 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.

    A plate of turkey cutlets seasoned with salt and pepper next to a bowl of flour

    The Spruce Eats / Diana Chistruga

  5. 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.

    A pie plate with seasoned breadcrumbs

    The Spruce Eats / Diana Chistruga

  6. In another bowl, whisk together the mustard and eggs.

    A bowl with mustard and egg mixture

    The Spruce Eats / Diana Chistruga

  7. Dip the cutlets in the flour to coat, followed by the egg mixture. Then, coat them with the breadcrumb mixture.

    A turkey cutlet being coated in breadcrumbs, with flour and egg mixture near by

    The Spruce Eats / Diana Chistruga

  8. Place the breaded cutlets in the prepared baking pan.

    Breaded turkey cutlets on a baking sheet

    The Spruce Eats / Diana Chistruga

  9. 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.

    Baked turkey cutlets on a baking sheet

    The Spruce Eats / Diana Chistruga

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.

Recipe Tags: