|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 3g||10%|
|Total Sugars 3g|
|Vitamin C 0mg||0%|
|*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.|
Breaded cutlets are often associated with chicken or veal. However, this American take on the famous Italian breaded cutlets called scallopine uses turkey, and it’s just as delicious.
The cutlets should be thinly cut, no thicker than one-quarter inch. If you cannot buy them in the desired thickness, you can pound them yourself, and you can do that without owning a meat mallet. Place the meat on a cutting board between two sheets of parchment paper or waxed paper and evenly pound them with a meat mallet or flatten them with a rolling pin. The paper protects the meat from being torn and blemished.
Using turkey instead of chicken or veal is not the only way this recipe is different from the traditional breaded cutlets. This recipe uses panko, Japanese breadcrumbs, which are lighter, crispier, and airier than standard breadcrumbs. The combination of panko crumbs and Parmesan cheese provides a crispy, delicious coating for these turkey cutlets.
After dusting the cutlets in flour, they are dipped in a generous amount of beaten eggs. The recipe calls for two large eggs and two egg whites, which might seem like a lot at first, but the cutlets must be thoroughly coated in egg for the panko to stick.
What is also different in this recipe from your usual breaded cutlets is that they are baked in the oven. It means less fat than pan-frying, more even baking, plus less hands-on time for turning them, which comes in handy on a weeknight when your attention is required for other things, but you still need to get dinner on the table for your family.
The cutlets only take 10 to 15 minutes to cook through in the preheated oven or a bit longer if thicker. This is where using thin cutlets of even thickness pays off; if you start off with these, they will bake evenly. Once the time is up, the most reliable way to check for doneness is measuring the core temperature with an instant-read food thermometer. If it shows at least 165 F, the cutlets are done.
Serve these flavorful cutlets with a tomato chutney or your favorite dip. For a full entrée, serve them with rice or a potato dish and salad. Leftovers of the cutlets also make a tasty addition to a tossed salad or Caesar salad or as a sandwich filler.
1 1/4 pounds turkey cutlets, or thin cut turkey scallopine
Salt, to taste
Freshly ground black pepper, to taste
3/4 cup all-purpose flour
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs
2 large egg whites
1/4 cup water
2 tablespoons Dijon mustard
Olive oil spray, or canola oil spray, or melted butter
Gather the ingredients.
Heat the oven to 450 F.
Line a large baking pan (jelly roll pan, baking pan, or roasting pan) with foil and spray with cooking spray.
Sprinkle the turkey cutlets all over with the salt and pepper.
Set up 3 breading trays or shallow bowls. Put flour in a breading tray or bowl. In another breading tray or bowl, combine the panko breadcrumbs and Parmesan cheese.
Beat the eggs, egg whites, water, and Dijon mustard together and pour into another tray or bowl.
One at a time, dip cutlets in the flour, then dip in the egg mixture, then dredge in the breadcrumb mixture until thoroughly coated.
Arrange the cutlets on the prepared baking pan. Spray the cutlets lightly with olive oil or canola oil spray or drizzle with melted butter.
Bake cutlets for 10 to 15 minutes, or longer if your turkey cutlets are thick. To be sure, use an instant-read food thermometer—the temperature should be at least 165 F inserted into the thickest part of a cutlet.