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When it comes to preparing a meal that is both simple and delicious, Golden Parmesan Crusted Turkey Cutlets stand out as a top choice for families. This dish encapsulates the essence of comfort food while remaining light and nutritious, making it an ideal option for any weeknight dinner. The crispy, golden crust paired with the tender turkey is a combination that delights the palate and satisfies hungry appetites.

Parmesan Crusted Turkey Cutlets

Discover the deliciously simple Golden Parmesan Crusted Turkey Cutlets, a perfect weeknight dinner option for families craving comfort food that’s light and nutritious. This recipe features tender turkey cutlets coated in a crispy, golden crust made from Parmesan, breadcrumbs, and fresh herbs. Packed with lean protein and quick to prepare, these cutlets are a versatile dish that pairs beautifully with salads or roasted vegetables. Elevate your dining experience with this flavorsome meal that will please the whole family.
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Ingredients
  

4 turkey cutlets, about 6 ounces each

1 cup grated Parmesan cheese

1 cup breadcrumbs (preferably Italian-style)

2 large eggs

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon dried Italian herbs (oregano, basil, thyme)

¼ cup all-purpose flour

¼ cup fresh parsley, chopped (for garnish)

Olive oil or cooking spray for frying

Instructions
 

Prepare the Coating Stations: Set up three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and Dijon mustard until smooth. In the third bowl, combine the grated parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, pepper, and Italian herbs.

    Prepare the Turkey Cutlets: Gently pound the turkey cutlets between two sheets of plastic wrap or parchment paper until they are about ½ inch thick. This helps them cook evenly and ensures a tender bite.

      Coat the Cutlets: Season each cutlet with a sprinkle of salt and pepper. Dip each turkey cutlet in the flour, coating both sides, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, dredge the cutlet in the parmesan-breadcrumb mixture, pressing gently to adhere the coating well. Repeat with all cutlets.

        Heat the Pan: In a large skillet, heat about 3 tablespoons of olive oil over medium heat (or use cooking spray for a lighter option). You want enough oil to coat the bottom of the pan for even cooking.

          Cook the Cutlets: Once the oil is hot, carefully add the coated turkey cutlets to the skillet in a single layer. Fry for about 4-5 minutes on each side or until the crust is golden brown and the internal temperature of the turkey reaches 165°F (75°C). Do not overcrowd the pan; you may need to do this in batches.

            Drain and Serve: Once cooked, transfer the cutlets to a paper towel-lined plate to absorb excess oil. Allow them to rest for a couple of minutes.

              Garnish and Enjoy: Sprinkle chopped fresh parsley over the cutlets before serving. They pair wonderfully with a side of lemony arugula salad or roasted vegetables!

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                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings