Marry This Pioneer Woman Turkey Cutlets Recipe is a crispy and tender recipe, which is made with seasoned breadcrumbs and Parmesan cheese. It’s a quick, satisfying dinner staple, ready in just 25 minutes.
Jump to RecipePioneer Woman Turkey Cutlets Recipe Ingredients
- 4 turkey breast cutlets, 4 oz each
- 2 large egg whites, beaten
- 1/3 cup seasoned breadcrumbs
- 2 tbsp Parmesan cheese
- kosher salt and fresh pepper
- 1 tbsp butter
- 1 tsp olive oil
- lemon wedges for serving
How To Make Pioneer Woman Turkey Cutlets Recipe
- Prepare the Breading Station: In a shallow dish, combine the seasoned breadcrumbs and Parmesan cheese. In another shallow dish, place the beaten egg whites.
- Season and Coat the Turkey: Pat the turkey cutlets dry and season both sides with kosher salt and fresh pepper. Dip each cutlet first into the egg whites, letting any excess drip off, then press it firmly into the breadcrumb mixture, ensuring an even coating on both sides.
- Cook the Cutlets: In a large skillet, heat the butter and olive oil over medium-high heat. Once the butter is melted and sizzling, carefully place the coated cutlets in the skillet. Cook for approximately 6 minutes per side, until the coating is golden brown and crispy, and the turkey is cooked through.
- Serve: Remove the cutlets from the skillet and serve immediately with fresh lemon wedges for squeezing over the top.
Recipe Tips
- How do you get a super crispy coating? Make sure the skillet is fully heated before adding the cutlets. The combination of butter and oil helps with browning and prevents burning. Don’t overcrowd the pan; cook in batches if necessary.
- How do I know when the turkey is cooked? The turkey is cooked when it is no longer pink in the center and the internal temperature reaches 165°F on a meat thermometer. Since cutlets are thin, they cook quickly.
- Why is my breading falling off? To help the breading adhere, make sure to pat the turkey cutlets dry before seasoning. After dipping in the egg, let the excess drip off before pressing firmly into the breadcrumb mixture. Also, avoid moving the cutlets around too much once they are in the pan.
- Can I use whole eggs instead of egg whites? Yes, you can use one whole beaten egg instead of two egg whites. The egg whites create a slightly lighter, crispier coating, but a whole egg will also work well as a binder.
What To Serve With Turkey Cutlets
These simple, crispy cutlets are versatile and pair well with many sides:
- A simple arugula salad with a lemon vinaigrette
- Creamy mashed potatoes or roasted potatoes
- Steamed green beans or asparagus
- A side of pasta with a light tomato or butter sauce
How To Store Turkey Cutlets
Refrigerate: Store leftover cooked cutlets in an airtight container in the refrigerator for up to 3 days. The breading will soften upon refrigeration. Reheat: For the best texture, reheat the cutlets in a 375°F oven or an air fryer for a few minutes until they are warmed through and the coating has crisped up again.
Turkey Cutlets Nutrition Facts
- Calories: 156 kcal
- Protein: 28g
- Fat: 4g
- Carbohydrates: 2g
- Sodium: 350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I bake these instead of pan-frying?
Yes. For a baked version, place the coated cutlets on a wire rack set on a baking sheet. Spray them lightly with cooking spray and bake at 400°F for 15-20 minutes, flipping halfway through, until golden and cooked through.
Can I use chicken cutlets instead of turkey?
Absolutely. This recipe works perfectly with thin-sliced chicken breasts. The cooking time will be similar.
What if I don’t have seasoned breadcrumbs?
You can use plain breadcrumbs and add your own seasoning. A mix of ½ teaspoon each of garlic powder, onion powder, and dried parsley or Italian seasoning would be a great addition.
Pioneer Woman Turkey Cutlets Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes156
kcalCrispy, golden, and tender turkey cutlets made with a simple breadcrumb and Parmesan coating. A quick and satisfying dinner staple.
Ingredients
4 turkey breast cutlets, 4 oz each
2 large egg whites, beaten
1/3 cup seasoned breadcrumbs
2 tbsp Parmesan cheese
kosher salt and fresh pepper
1 tbsp butter
1 tsp olive oil
lemon wedges for serving
Directions
- Season the turkey cutlets on both sides with salt and pepper.
- Set up a breading station with beaten egg whites in one dish and the breadcrumb-Parmesan mixture in another.
- Dip each cutlet in egg whites, then press firmly into the breadcrumb mixture to coat.
- Heat butter and oil in a large skillet over medium-high heat.
- Cook the cutlets for about 6 minutes per side, until golden brown and cooked through.
- Serve immediately with lemon wedges.
Notes
- Don’t Overcrowd: Cook the cutlets in a single layer without overcrowding the pan to ensure they get crispy.
- Check Doneness: Turkey should be cooked to an internal temperature of 165°F.
- Serve Fresh: These are best enjoyed immediately after cooking for the crispiest texture.
- Lemon is Key: A fresh squeeze of lemon at the end brightens up all the flavors.
