Description
This recipe for Crispy Pan-Fried Turkey Cutlets offers a deliciously crunchy and flavorful meal featuring tender turkey cutlets coated in a seasoned Parmesan and Panko breadcrumb crust. Perfectly pan-fried to golden perfection, these cutlets make an easy family-style dish that is both satisfying and quick to prepare.
Ingredients
Scale
Turkey Cutlets
- 2 lbs turkey cutlets
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
Bread Crust
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups Panko breadcrumbs
- ½ cup shredded parmesan cheese
- Optional: 1 tsp garlic powder, ½ tsp smoked paprika (mix into breadcrumbs)
Cooking Fats
- ½ cup olive oil or neutral cooking oil
- 4 tbsp butter
Instructions
- Seasoning the Turkey Cutlets: Season the turkey cutlets evenly on both sides with salt, black pepper, and dried oregano to infuse flavor into the meat.
- Preparing the Breading Stations: Set up three shallow bowls – one with all-purpose flour, the second with beaten eggs, and the third with a mix of Panko breadcrumbs, shredded parmesan cheese, and optional garlic powder and smoked paprika for added flavor.
- Coating the Cutlets: Dredge each turkey cutlet first in the flour, shaking off any excess. Then dip into the beaten eggs, ensuring full coverage. Lastly, press into the breadcrumb mixture so each cutlet is thoroughly coated.
- Heating Fat in Skillet: In a large skillet over medium-high heat, heat the olive oil (or neutral cooking oil) together with the butter until sizzling and hot enough for frying.
- Pan-Frying the Cutlets: Cook the breaded turkey cutlets in batches in the hot skillet, frying each side for 2 to 3 minutes until the crust is golden brown and crispy, and the turkey is cooked through.
- Resting and Serving: Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil. Allow them to rest briefly before serving to maintain juiciness and crispness.
Notes
- Use neutral oil if you prefer a milder flavor instead of olive oil.
- Ensure the oil is hot before adding cutlets to achieve a crispy crust without sogginess.
- Do not overcrowd the skillet; cook in batches for even frying and to maintain oil temperature.
- Resting the cutlets briefly helps the juices redistribute for a tender bite.
- Add garlic powder and smoked paprika to the breadcrumb mix for a smoky, savory twist.
