Turkey Cutlets

These turkey cutlets are thin, tender slices of turkey breast coated in a crisp golden crust and cooked in about 10 minutes. Pan fry, bake, or air fry them for an easy weeknight dinner that is lean, juicy, and full of flavor.

If you like the chicken version, my Crispy Chicken Cutlet uses the same crispy method. This page is all about turkey: how to buy or cut turkey cutlets, how long to cook them, and how to keep them juicy.

Why You Will Love These Turkey Cutlets

• Fast: Ready in about 25 minutes from start to finish.
• Lean and filling: Turkey breast is high in protein and low in fat.
• Three ways to cook: Pan fry for the crispiest crust, or bake or air fry for a lighter dinner.
• Budget friendly: One turkey breast makes plenty of cutlets for dinner and leftovers.

The recipe uses simple pantry ingredients and no alcohol, and it works the same with turkey from your butcher.

Ingredients List

For these turkey cutlets you need about 1 1/2 pounds of turkey breast cutlets (4 to 6 pieces), flour, eggs, panko breadcrumbs, garlic powder, paprika, salt, pepper, and oil for frying. Lemon wedges and fresh parsley finish the plate.

Many stores sell turkey breast cutlets already sliced, usually next to the chicken breasts. If you cannot find them, you can slice your own from a boneless turkey breast, as shown in the chart below.

How to Cut Turkey Cutlets From a Turkey Breast

Slicing your own turkey cutlets saves money and lets you choose the thickness. Place a boneless turkey breast on a cutting board and cut it crosswise into slices. Use this chart as a guide.

For very even cutlets, place each slice between two sheets of plastic wrap and pound it with a meat mallet or rolling pin to about 1/2 inch thick. Thin, even cutlets cook quickly and stay tender. For a whole roast, see my Boneless Turkey Breast.

How to Make It

This is just the overview, scroll down to the recipe card for exact measurements and timing.

Pound the turkey cutlets to an even thickness and season them with salt and pepper. Set up three shallow dishes with flour, beaten eggs, and panko mixed with garlic powder and paprika. Dredge each cutlet in flour, dip it in egg, then press it into the panko. Fry in hot oil for 3 to 4 minutes per side until golden and cooked through, then drain on a wire rack.

How Long to Cook Turkey Cutlets

Cooking time depends on the method and the thickness of the cutlets. These times are for cutlets about 1/2 inch thick, and the turkey is done at 165°F.

Always check one cutlet with a meat thermometer. Thin cutlets overcook quickly, so start checking at the low end of the range and rest them for 3 minutes before serving.

Turkey Cutlets Variations

• Italian herb style: Add 1 teaspoon of Italian seasoning and 1 teaspoon of onion powder to the panko for a savory crust.
• Lemon herb turkey cutlets: Skip the breading, season with lemon zest, garlic, and thyme, and pan sear in olive oil.
• Spicy turkey cutlets: Add 1/2 teaspoon of cayenne and 1 teaspoon of chili powder to the breading.
• Gluten free: Use gluten free panko and swap the flour for cornstarch.

Make Ahead Method

• Bread ahead. Coat the cutlets, place them on a tray, and refrigerate for up to 4 hours before cooking.
• Freeze uncooked. Freeze breaded cutlets on a tray, then store them in a bag for up to 2 months. Cook from frozen and add 3 to 4 minutes.
• Cook and chill. Cooked cutlets are great sliced for sandwiches the next day, like my Turkey Sandwich.

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Turkey Cutlets

Recipe by TheMeatTable

0.0 from 0 votes

Course: TurkeyCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

330

kcal

Crispy, golden turkey cutlets coated in panko and cooked in about 10 minutes, with pan fry, bake, and air fryer options.

Ingredients

• 1 1/2 lbs turkey breast cutlets (4 to 6 pieces)

• 1 tsp salt, divided

• 1/2 tsp black pepper

• 1/2 cup all purpose flour

• 2 large eggs, beaten

• 1 1/2 cups panko breadcrumbs

• 1 tsp garlic powder

• 1 tsp paprika

• 1/4 cup vegetable or olive oil, for frying

• Lemon wedges and fresh parsley, for serving

Directions

• Prep the cutlets. Pat the turkey dry and pound to an even 1/2 inch thickness. Season with 1/2 teaspoon of the salt and the pepper.
• Set up the breading. Place the flour in one dish, the beaten eggs in a second, and the panko mixed with garlic powder, paprika, and remaining salt in a third.
• Bread the turkey. Dredge each cutlet in flour, dip in egg, then press firmly into the panko to coat both sides.
• Fry. Heat the oil in a large skillet over medium high heat. Cook the cutlets 3 to 4 minutes per side until golden brown. Work in batches so the pan is not crowded.
• Check doneness. Insert a meat thermometer into the thickest part of a cutlet and cook until it reaches 165F.
• Rest and serve. Drain on a wire rack, rest 3 minutes, and serve with lemon wedges and parsley.

Notes

Pound the cutlets to an even 1/2 inch so they cook at the same time. Do not crowd the pan, or the crust turns soggy. To bake, cook at 425F for 12 to 15 minutes, and to air fry, cook at 400F for 8 to 10 minutes, flipping once.

For food safety, turkey should reach a minimum internal temperature of 165°F (USDA guidelines), so check the thickest part of the cutlet with a meat thermometer.

Nutritional Information

Turkey breast is a lean source of protein, niacin, and selenium. Per serving (based on 4 servings):

Calories: 330
Protein: 38g
Carbohydrates: 18g
Fat: 11g
Saturated Fat: 2g
Fiber: 1g
Sodium: 520mg

Nutritional information is an estimate and will vary based on specific ingredients used.

Healthier Alternatives for the Recipe

For lighter turkey cutlets, bake or air fry them instead of pan frying. Spray the breaded cutlets lightly with oil so the crust turns golden without a pool of oil.

For less sodium, use half the salt and season again at the table if needed. For a lower carb option, skip the flour and breading and coat the cutlets in almond flour and spices.

Serving Suggestions

Serve the cutlets with mashed potatoes, steamed green beans, or a fresh arugula salad with lemon. They are also great on a sandwich with lettuce, tomato, and a creamy sauce.

For more turkey dinners, try my Turkey Tenderloin Recipe or Ground Turkey and Rice Skillet, both quick enough for a weeknight.

Common Mistakes to Avoid

A few simple slips can make dry or soggy turkey. Avoid these when you make turkey cutlets:

• Uneven thickness: Pound the cutlets to the same thickness so they cook at the same time.
• Skipping the pat dry: Wet turkey makes the breading slide off, so dry each cutlet first.
• Crowding the pan: Too many cutlets at once lower the oil temperature and steam the crust.
• Overcooking: Thin cutlets dry out fast, so check at 3 minutes per side and use a thermometer.
• Skipping the rest: Rest the cutlets for 3 minutes so the juices stay in the meat.

Storing Tips for the Recipe

Store cooked turkey cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a 375F oven or air fryer for 5 to 7 minutes to bring back the crisp crust.

To freeze, wrap the cooked cutlets tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Conclusion

These turkey cutlets are proof that a simple dinner can still feel special. A quick breading, a hot pan, and a squeeze of lemon turn lean turkey breast into a crispy, juicy meal your family will love.

If you try it, leave a comment and a rating below, and let me know how you served them.

FAQ

How long do you cook turkey cutlets?

Pan fry 1/2 inch turkey cutlets for 3 to 4 minutes per side over medium high heat. In a 425F oven they take 12 to 15 minutes, and in a 400F air fryer 8 to 10 minutes.

What temperature should turkey cutlets reach?

Turkey cutlets are done at an internal temperature of 165°F, and the juices should run clear.

Are turkey cutlets the same as turkey breast?

Turkey cutlets are thin slices cut from the turkey breast, so they cook much faster than a whole breast.

How do I keep turkey cutlets from drying out?

Pound them to an even thickness, do not overcook them, and rest them for 3 minutes before serving.

Can I make turkey cutlets without breading?

Yes, season them with salt, pepper, garlic, and lemon, and pan sear in olive oil for 3 minutes per side.

Can I use turkey tenderloin for cutlets?

Yes, slice the tenderloin in half lengthwise, then pound the pieces to 1/2 inch thick.

Can I freeze turkey cutlets?

Yes, freeze the breaded raw cutlets on a tray, then store them in a bag for up to 2 months. Cook from frozen and add 3 to 4 minutes.

Try These Next

• Boneless Turkey Breast
• Crispy Chicken Cutlet
• Turkey Sandwich
• Turkey Tenderloin Recipe
• Ground Turkey and Rice Skillet