Parmesan Crusted Turkey Cutlets

Total Time
Prep 10 mins
Cook 15 mins

A nice quick weeknight dinner.


  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.
Most Helpful

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.

Londonsbk February 07, 2010

Instead of frying the cutlets, I baked them in the oven......delish!

Shelley D. February 20, 2013

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.

romagen July 01, 2011