These tender breaded turkey cutlets are simple yet elegant meal options that are perfect for any occasion. The turkey cutlets are seasoned and coated with a crispy, golden crust, locking their natural juice in for a tender and flavorful bite. Whether served with mashed potatoes, a fresh green salad or medley of roasted vegetables, these cutlets are sure to impress. Quick to prepare and cook, they¡¯re ideal for weeknight dinners but sophisticated enough for special gatherings.
Ingredients
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4 turkey cutlets (about 1/4-inch thick)
1/2 cup all-purpose flour
2 large eggs
1/4 cup milk
1 cup breadcrumbs (plain or seasoned)
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
3 tbsp olive oil (or as needed)
Lemon wedges, for serving
Fresh parsley, chopped, for garnish
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Instructions:
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1. Prepare the Coating Station
Place the flour in a shallow dish. In a separate, shallow bowl, whisk together the eggs and milk. In a third dish, combine the bread crumbs, Parmesan cheese, garlic powder, paprika, salt and pepper.
2. Bread the Turkey Cutlets
Pat the turkey cutlets dry with a paper towel. Dredge each cutlet in the flour, shaking off any excess. Dip in the egg mixture, ensuring it¡¯s coated evenly, then press in the bread crumb mixture, covering both sides well.
3. Cook the Cutlets
Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the breaded cutlets in batches. Avoid overcrowding. Cook each cutlet for 3 to 4 minutes a side or until golden brown and cooked through to an internal temperature of 165¡ãF.
4. Serve
Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil. Serve warm with a squeeze of lemon juice, garnished with fresh parsley. Pair with your favorite sides for a complete meal.
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Enjoy these crispy and tender turkey cutlets with their delightful crunch and juicy center!
