These turkey cutlets are oven-fried to perfection with a crispy panko and Parmesan cheese coating. Serve with potatoes or rice and a vegetable for a tasty everyday meal.
Use a Creole mustard or bold and spicy whole grain mustard in the egg mixture. For a finer crumb coating, pulse the bread crumbs and cheese in the food processor.
- 4 (1/2 to 1-inch) turkey cutlets
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 cup panko bread crumbs
- 1/2 cup Parmesan cheese (shredded)
- 2 large eggs
- 2 tablespoons spicy mustard
- Dash hot sauce
Gather the ingredients and preheat 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.
Serve and enjoy!