Cooking for one or two this holiday season? These Crispy Fried Parmesan Turkey Cutlets are a special way to get your turkey without all of the leftovers!
How many ways have you tried to use up your leftover turkey after Thanksgiving or Christmas? You want that classic meal but good heavens–a 40 pound turkey (okay, slight exaggeration) just doesn’t seem right. And you’ve tried buying just a breast but there’s just still so much wasted.
You hate wasting food. And as much as you try, you can’t eat it for every meal until July 4th.
You need an easier, less wasteful, and simpler to prepare option.
Enter these crispy fried parmesan turkey cutlets. They are fast to make, and have all the sage and goodness you’d expect from a comforting holiday meal with no basting, brining or waiting for the little white turkey button to pop up.
That thing is strange enough.
Tips for the best crispy fried parmesan turkey cutlets
- Turkey cutlets are thin slices of turkey breast. Check your meat department for them or in an extreme case you can buy a turkey breast and have the butcher shave off some cutlets for you. If you get really stuck, you can buy chicken breast cutlets and use those instead. No one will really notice.
- Fry your turkey in oil and butter. (Oil for its higher frying smoke point and butter for it’s flavor. I mean…why else do you use butter?)
- Make sure to season your crispy fried parmesan turkey cutlets really well. Don’t be afraid of salt and poultry seasoning here. It’s your friend. I’ve worked out the proper seasoning ratios in the recipe.
- I used panko bread crumbs for a nice crispy exterior. You can find these in the baking aisle with the seasoned flours and such.
- Because this breading gets brown fast, you’ll want to get their color on them on the stove and then move them to the oven to finish cooking through. They won’t take long–so don’t go getting any ideas about cooking it to death because it’s poultry. Everything is going to be great–I promise!
Crispy Fried Parmesan Turkey Cutlets
- Preheat the oven to 350 degrees F.
- In a large bowl or plate, mix the flour, salt, poultry seasoning and pepper. Set aside. In a second bowl, beat the egg and water. Set aside. In a third large bowl or plate, mix the Panko and parmesan cheese.
- Bread turkey in this order: egg, flour, egg, Panko. Pressing the flour and bread crumbs on really well. Set turkey aside while you heat the skillet.
- In a large cast iron or heavy skillet, heat the butter and oil over medium heat until the butter is totally melted and bubbling. Add the breaded turkey (about two cutlets at a time) and cook 3-4 minutes per side until just golden.
- Transfer to a cookie sheet and cook the remaining two.
- When they are all browned, transfer them to the oven to cook all the way through--about 10 minutes. If your cutlets are very thin (less than 1/2 inch) you may be able to cook them through on the stove top without putting them in the oven. Internal temperature should reach 160 degrees F when done. Serve warm and enjoy!
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