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However, I’m just not one of those people who love turkey sandwiches, soup and turkey leftovers for days on end. I really enjoy Thanksgiving dinner when the turkey has just been carved and it’s served super hot with delicious homemade gravy, potatoes, stuffing and all the trimmings–it’s the best. Sometimes, making an entire turkey for just a few people isn’t the best plan, so turkey cutlets to the rescue!Īs an Amazon Associate I earn from qualifying purchases. It’s also great for a weeknight meal anytime of year! Nutrition information per serving: 244 calories 4 g fat (2 g saturated) 75 mg cholesterol 13 g carbohydrate 35 g protein 1 g fiber 374 mg sodium.Turkey cutlets with leeks and sage butter sauce is the answer to what to have for a smaller Thanksgiving or other celebration. Bake for 15 to 20 minutes, or until the crumb coating is golden brown and crisp and the turkey is no longer pink at the center. Discard any remaining breadcrumb mixture.Ĭoat the top of each cutlet with cooking spray, turn the cutlets over and spray again. Place the cutlets on the prepared rack over the baking sheet. Dip each cutlet into the beaten egg whites, then in the breadcrumb mixture. In another bowl, whisk egg whites until frothy and opaque. In a pie plate or other shallow dish, combine the breadcrumbs, parmesan, parsley and pepper. Set a wire rack on a baking sheet and coat the rack lightly with cooking spray.īrush both sides of the turkey breast cutlets with mustard. Preparation time from start to finish is 35 minutes, 15 minutes active. Return to the oven in a baking dish, and bake until the cheese has melted, about 10 minutes. If you like, you can make a light turkey parmesan by covering the crispy baked cutlets with tomato sauce, a sprinkle of parmesan and some shredded part-skim milk mozzarella. The spray nozzle distributes the oil evenly and adds hardly any fat.

To guarantee crispy results, the dredged cutlets are misted on all sides with olive oil spray before being baked. For the best flavor, use freshly grated parmesan, rather than the kind that comes in a jar or cardboard container. Turkey breast cutlets are brushed with Dijon-style mustard and dredged in a blend of Parmesan cheese and unseasoned breadcrumbs. This recipe for parmesan-crusted turkey cutlets uses “oven frying,” a technique that produces crispy deep-fried results without all the fat. Sauté the strips with onions, green peppers and a bit of ground cumin, then serve with warm tortillas. Roll the cutlets and secure with a toothpick. For instance, make turkey cordon bleu by topping cutlets slices with a thin slice of smoked ham and Gruyere cheese. These tasty cutlets also can also be used as a substitute for veal in some recipes. Test for doneness by checking to see that they are no longer pink in the center. They are best prepared over moderate heat. They cook in as little as 2 to 3 minutes per side and can toughen and dry out quickly. Turkey breast cutlets can be used in almost any recipe that calls for boneless, skinless chicken breasts, though you’ll need to cut back the cooking time. Turkey breast cutlets can be purchased fresh or frozen, and range in size from large slices (from the main lobe of the breast) to narrow “tenders” cut from the breast tenderloin. On top of that, they have only half a gram of fat per 4-ounce serving. Turkey breast cutlets are thin slices of skinless meat that cook quickly and require almost no prep, making them an excellent choice for weeknight dinners. When it comes to turkey, slow-roasting comes to mind before quick-cooking. Digital Replica Edition Home Page Close Menu