Parmesan Crusted Turkey Cutlets

"A nice quick weeknight dinner."
 
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photo by FastballTS photo by FastballTS
photo by FastballTS
Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Combine bread crumbs, parmesan cheese, sage, salt and pepper.
  • Dip each cutlet into the eggs and then into the bread crumb mixture.
  • In a large nonstick skillet, heat oil over moderately high heat.
  • Add as many cutlets as will fit and cook until done.
  • Keep warm while cooking the other cutlets.
  • Remove all from pan and add to the pan the juice of 1 lemon, deglaze the pan for a couple of minutes and then pour juices over cutlets.

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Reviews

  1. This was very good with couple exceptions. Like another reviewer stated, 1 teaspoon salt would be way too much. I used 1/4 and it was a tad bit salty. The Parmesan cheese has plenty of salt on its own. Or change the salt to kosher and sprinkle lightly on the finished product. The other change: I would use wine to deglaze instead of lemon juice. The sauce was over powering. Deglaze with a little white wine (anything unoaked) and then use a little fresh lemon wedge squeezed over to bring in the acidity. Over all, very good recipe, using leftovers (minus sauce) for Turkey Parm.
     
  2. Instead of frying the cutlets, I baked them in the oven......delish!
     
  3. This was really good! (I think 1/4 tsp salt would be plenty)
     
  4. The amount of bread crumb mix is more than enough for 4 cutlets; I had plenty left over even after cooking 6 cutlets. I had to add some oil from time to time for proper frying. Omitted deglazing the pan with lemon juice to avoid the fried oil consumption; the sauce is not necessary anyway, just be sure to serve some juicy veggies on the side.
     
  5. Yum! I didn't have sage so I used basil and I also used white wine to deglaze with a splash of balsamic vinegar. I only used 1/4 tsp of salt and that was perfect. Thank you! So wonderful!
     
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Tweaks

  1. This was very good with couple exceptions. Like another reviewer stated, 1 teaspoon salt would be way too much. I used 1/4 and it was a tad bit salty. The Parmesan cheese has plenty of salt on its own. Or change the salt to kosher and sprinkle lightly on the finished product. The other change: I would use wine to deglaze instead of lemon juice. The sauce was over powering. Deglaze with a little white wine (anything unoaked) and then use a little fresh lemon wedge squeezed over to bring in the acidity. Over all, very good recipe, using leftovers (minus sauce) for Turkey Parm.
     
  2. I make this at least 3 times a month! I use Italian breadcrumbs and use 1/2 tsp Italian seasoning instead of the sage and pepper as called for. I do leave out the salt and the taste is not effected. I have also used olive oil or veg oil with awesome results. Thank you Kitina!
     
  3. I subbed pounded chicken breasts for the turkey. I didn't use much oil at all, just enough to keep things from sticking. Thank you for sharing your recipe!
     

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