Turkey Cutlets With Parmesan Crust Recipes

PARMESAN CRUSTED TURKEY CUTLETS

Steps:

• Combine bread crumbs, parmesan cheese, sage, salt and pepper.
• Dip each cutlet into the eggs and then into the bread crumb mixture.
• In a large nonstick skillet, heat oil over moderately high heat.
• Add as many cutlets as will fit and cook until done.
• Keep warm while cooking the other cutlets.
• Remove all from pan and add to the pan the juice of 1 lemon, deglaze the pan for a couple of minutes and then pour juices over cutlets.

TURKEY CUTLETS WITH PARMESAN CRUST

Steps:

• Season cutlets with salt and pepper.
• Combine bread crumbs and Parmesan cheese in a medium bowl.
• In another bowl beat egg whites.
• Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.
• Heat a large nonstick frying pan on medium heat. Add the butter and olive oil.
• When butter melts, add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. Serve with lemon wedges.

PARMESAN CRUSTED TURKEY CUTLETS

Steps:

• Preheat oven to 350°F.
• Season the turkey cutlets with salt and pepper.
• Crack the egg into a bowl and whisk.
• Mix together the almond flour, Parmesan cheese, dried parsley, onion powder, and garlic powder in a second bowl.
• Dip each cutlet into the egg and let the excess drip off.
• Next, toss the cutlet with the almond flour mixture.
• Place on a lightly oiled baking sheet.
• Bake for 20-25 minutes, flipping halfway or until fully cooked through.

PECAN-CRUSTED TURKEY CUTLETS

Steps:

• Place flour in a shallow bowl. In another shallow bowl, whisk the egg whites, egg, mustard, cayenne and salt. In another shallow bowl, combine bread crumbs and pecans. Coat cutlets with flour, then dip in egg mixture and coat with bread crumb mixture., In a large skillet, cook turkey in oil in batches over medium heat for 2-3 minutes on each side or until juices run clear.

PARMESAN-COATED TURKEY CUTLETS

Steps:

• Gently pound cutlets between 2 sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/4 inch thick.
• Whisk together eggs, water, salt, pepper, cheese, and parsley in a shallow bowl (batter will be thick).
• Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until foam subsides. Working quickly, dip 1 cutlet in batter, letting excess drip off, and add to skillet. Repeat with about 3 more cutlets (do not crowd in skillet) and cook, turning over once, until golden and just cooked through, about 4 minutes total. Repeat with remaining butter, oil, and cutlets.
• Serve with lemon wedges.