Parmesan Crusted Turkey Cutlets

READY IN: 25mins
Recipe by kitina

A nice quick weeknight dinner.

Top Review by Londonsbk

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.

Ingredients Nutrition

Directions

  1. Combine bread crumbs, parmesan cheese, sage, salt and pepper.
  2. Dip each cutlet into the eggs and then into the bread crumb mixture.
  3. In a large nonstick skillet, heat oil over moderately high heat.
  4. Add as many cutlets as will fit and cook until done.
  5. Keep warm while cooking the other cutlets.
  6. 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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