Turkey Cutlet Parmesan

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.
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Updated on 05/5/22
Turkey Cutlet Parmesan Recipe

The Spruce 
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
733 Calories
32g Fat
50g Carbs
60g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 733
% Daily Value*
Total Fat 32g 42%
Saturated Fat 12g 58%
Cholesterol 260mg 87%
Sodium 1404mg 61%
Total Carbohydrate 50g 18%
Dietary Fiber 5g 18%
Total Sugars 12g
Protein 60g
Vitamin C 59mg 294%
Calcium 471mg 36%
Iron 6mg 32%
Potassium 1038mg 22%
*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.)

We're all familiar with Chicken Parmesan, where a chicken cutlet is breaded and fried until golden, then topped with a rich tomato sauce and gooey mozzarella cheese. But what about replacing the chicken with turkey? This poultry swap will maintain the original recipe's texture and appearance but will bring a slightly different flavor to the dish. An ideal dinner choice when you have eaten so much chicken you feel like you are going to start clucking.

Ingredients

  • 1 large egg

  • 1/2 cup milk

  • 1 cup seasoned breadcrumbs

  • 4 turkey cutlets, 1 1/2 pounds total

  • 2 tablespoons olive oil

  • 1 small onion, thinly sliced

  • 1 red bell pepper, thinly sliced

  • 1/2 cup mushrooms, sliced

  • 1 (16-ounce) jar tomato sauce

  • Parmesan cheese, for garnish

  • 8 ounces mozzarella, sliced or shredded

Steps to Make It

  1. Gather the ingredients and preheat the oven to 350 F.

    Turkey Cutlet Parmesan Recipe
    The Spruce 

  2. Beat egg and milk together in a small bowl. Place breadcrumbs in a shallow dish. One at a time, dip turkey cutlets in the egg mixture then into the breadcrumbs until thoroughly coated, placing on a baking sheet as you go.

    Turkey Cutlet Parmesan Recipe
    The Spruce 

  3. Heat olive oil in a nonstick skillet over medium heat. Cook cutlets in the hot oil until well browned, 3 to 4 minutes a side. Place in a shallow casserole dish.

    Turkey Cutlet Parmesan Recipe
    The Spruce 

  4. Add sliced onion, red pepper, and mushrooms to the hot skillet. Cook until tender, about 5 minutes. Spoon the mixture on top of the cutlets.

    Turkey Cutlet Parmesan Recipe
    The Spruce

  5. Pour the spaghetti sauce over and sprinkle with Parmesan cheese (as much or as little as you like). Bake for about 20 minutes.

    Turkey Cutlet Parmesan Recipe
     The Spruce

  6. Top with mozzarella cheese and cook until cheese is melted and browned, about 5 minutes.

    Turkey Cutlet Parmesan Recipe
    The Spruce 

  7. Serve over hot pasta and enjoy.

    Turkey Cutlet Parmesan Recipe
     The Spruce

Recipe Variations

  • This recipe calls for a jar of prepared spaghetti sauce, but if you prefer to make your own you can simply add dried basil and oregano to canned tomato sauce.
  • For a slight twist on a classic, sautéed onion, bell pepper, and mushrooms are spooned on top of the cutlets before covered with sauce and cheese. Perhaps this is a way to sneak some vegetables into your kids' diets. This dish is best served alongside pasta.