Turkey Cutlets With Cool Pepper Sauce

READY IN: 25mins
Recipe by Shelby Jo

A recipe from Light & Tasty Magazine Aug/Sept. 2007. Originally submitted by Jeannie Klugh of Lancaster, Pennsylvania.

Top Review by Andi of Longmeadow

What a terrific dish, these cutlets. I followed this great recipe from start to finish only changing up to small things, 1) I used chicken cutlets (pounded a bit) 2) I heated the sauce in saucepan (by accident - didn't read the recipe close enough) but caught it quickly so it had only just warmed a bit, and was able to spoon over the sauce (slightly warmed) over the chicken.I also baked the chicken with the breadcrumbs and this was just outstanding. I will be making this tomorrow, as this is so good, I can't imagine a day without it now! The jalapeno heat spice was not at all *hot* but rather cooled off by the low fat mayo & sour cream. The lemon juice gave this a bit of citrus type taste that just went perfectly! Thank you so much Shelby jo! Made for *SSC Pet Parade*

Ingredients Nutrition


  1. For sauce, in a small bowl combine the sour cream, mayonnaise, jalapeno, lemon juice and peel and 1/8 teaspoon pepper; set aside.
  2. In a large resealable bag combine the bread crumbs, parmesan cheese, parsley, garlic, and remaining pepper. Add turkey, a few pieces at a time, shake to coat.
  3. In a large nonstick skillet, cook turkey in oil in batches over medium heat for 1-2 minutes on each side or until longer pink.
  4. Serve with sauce. Garnish with lemon wedges and jalapenos if desired.

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