Baked Turkey Cutlets With Crispy Panko and Parmesan Coating

Baked turkey cutlets

The Spruce 

  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
593 Calories
20g Fat
52g Carbs
48g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 593
% Daily Value*
Total Fat 20g 26%
Saturated Fat 6g 30%
Cholesterol 316mg 105%
Sodium 2031mg 88%
Total Carbohydrate 52g 19%
Dietary Fiber 4g 15%
Protein 48g
Calcium 298mg 23%
*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.)

Panko crumbs and Parmesan cheese provide a crispy, delicious coating for these turkey cutlets, and they take just minutes to bake.

Serve these flavorful cutlets with a tomato chutney or your favorite dip, or make a meal with a rice or potato dish and salad. They would also make a tasty addition to a tossed salad or Caesar salad.


  • Salt (to taste)
  • Black pepper (to taste)
  • 1 to 1 1/4 pounds turkey cutlets (or thin cut turkey scallopini)
  • 1 1/2 cups panko crumbs
  • 1/2 cup parmesan cheese (grated)
  • 2 large eggs
  • 2 large egg whites
  • 1/4 cup water
  • 2 tablespoons Dijon mustard
  • 3/4 cup all-purpose flour

Steps to Make It

  1. Gather the ingredients.

    Ingredients for baked turkey cutlets
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  2. Heat the oven to 450 F.

  3. Line a large baking pan with foil and spray with nonstick spray (jelly roll pan, baking pan, or roasting pan). 

    Line a large baking sheet with foil
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  4. Sprinkle the turkey cutlets all over with the salt and pepper.

    Turkey on paper
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  5. Set up three breading trays or shallow bowls. Put flour in a breading tray or bowl. In another breading tray or bowl, combine the crumbs and Parmesan cheese.

    Spread out panko
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  6. Beat the eggs, egg whites, water, and Dijon together and pour into another tray or bowl.

    Beat eggs
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  7. One at a time, dip cutlets in the flour, then dip in the egg mixture, then dredge in the crumb mixture until thoroughly coated.

    Dip cutlets
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  8. Arrange the cutlets on the prepared baking pan. Spray the cutlets lightly with olive oil or canola oil spray or drizzle with melted butter.

    Arrange the cutlets
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  9. 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 on a food thermometer inserted into the thickest part of a cutlet.