|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 2g||9%|
|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.|
These turkey cutlets are oven-fried to perfection with a crispy panko and Parmesan cheese coating. They're so easy to make and great for a weeknight or weekend family meal. The cutlets are dipped in an egg mixture then coated with the crumb mixture and placed on a foil-lined baking pan and baked. The recipe can easily be scaled up or down depending on how many servings you need.
You can use a Creole mustard or bold and spicy whole grain mustard in the egg mixture. For a finer crumb coating, just pulse the breadcrumbs and cheese in a food processor. If you can't find any turkey cutlets, ask your butcher or local grocery store if they can make you some, or you can get a turkey breast or tenderloin and slice it thinly into 1/2- to 1-inch thick cutlets yourself.
Serve these baked turkey cutlets with mashed potatoes or rice, and some steamed broccoli or roasted Brussels sprouts, or a vegetable of your choice for a tasty everyday meal.
Cooking spray, for greasing pan
4 (1/2- to 1-inch thick) turkey cutlets
Kosher salt, to taste
Freshly ground black pepper, to taste
2 large eggs
2 tablespoons spicy mustard
1 dash hot sauce
1 cup panko breadcrumbs
1/2 cup shredded Parmesan cheese
Gather the ingredients and preheat the oven to 425 F.
Grease a large, shallow baking pan or line it with parchment paper or nonstick foil.
Pat the turkey cutlets with paper towels to dry and then sprinkle with salt and pepper.
In a bowl, beat the eggs with the spicy mustard and a dash of hot sauce; set aside.
In another bowl, combine the panko crumbs and cheese.
Dip turkey cutlets in the egg mixture, coating well, then coat with the crumb mixture. Arrange in the foil-lined baking pan.
Cook for 12 to 20 minutes or until cooked through, depending on thickness. Check the cutlets with an instant-read thermometer, turkey is done when it reaches an internal temperature of 165 F.
Serve and enjoy.
- Want a finer crumb crust? Put the panko breadcrumbs and Parmesan cheese into your food processor and set it to the pulse setting.
- Use fresh grated Parmesan cheese, not the dry powdered Parmesan-style cheese in the jar.
- If cutting the cutlets yourself, try to keep them the same in size and thickness so they will cook evenly.
- Make sure to coat the cutlets well with both the egg mixture and the breadcrumb mixture.
- Chicken cutlets can be used in place of the turkey cutlets.
- Substitute regular breadcrumbs in place of the panko breadcrumbs.
- Add some other seasonings such as garlic powder, oregano, or poultry seasoning to the breadcrumb mixture.